Homemade Turkish Mantı Recipe???? with Garlic Yoghurt and Chili Butter ????
Mantı is a thin dough pieces filled with beef, cheese or chickpeas. I am sure that this sound familiar to you because every culture has their own version. If you go to Italy, it is ravioli. If you go to Asia, it is dumpling, momo, shumai… you can travel the world by eating mantı. They can be fried, boiled, oven roasted or steamed. In our cuisine it has so many variations but the most popular one is Kayseri Mantısı famous for their small size, on top garlic yoghurt like a cloud and, the legend, butter with red pepper flakes. Today I will be making an easier and bigger version but fell free to make them smaller if you like the challenge
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Servings: 6-8
Difficulty: Medium-Hard
Prep time:40-50 minutes
Cooking time: 3,5 minutes
For Mantı Dough,
300 g all-purpose flour, little less than 3 cups, plus more for dusting
125ml water, ½ cup
1 egg
3 pinches salt
For Beef Filling, you can fill with whatever you like, mushroom, chickpeas, cheese or veggies
250g double-ground minced meat
1 onion, grated
1 teaspoon salt
1 teaspoon black pepper
1/2 teaspoon cayenne pepper
For Garlic Yoghurt Sauce
6-8 tablespoons strained yoghurt
2 large cloves of garlic
1 pinch of salt
1 pinch of black pepper
+ Cooking water
For Butter Sauce
1 tablespoons butter
2 pinches red pepper flakes
Dry mint, for topping
Sumac, for topping
• Start by preparing the dough. Put the flour in a large bowl. Mix the flour with the salt, water, and egg using a wooden spoon. Prepare a clean surface to knead the dough. Keep kneading by hand for 8-10 minutes to get a soft dough. Depending on the flour you can add extra half cup if the dough too sticky. You can also knead with a stand mixer if you want. Then, divide the dough into 2 lumps. Cover them with a damp cloth and set them aside for a while.
• To prepare the meat filling, add the minced meat, black pepper, salt, cayenne pepper, and grated onion, and knead well until all the ingredients are combined. Set filling aside.
• Before rolling out the rested dough, lightly flour the counter and rolling pin so that the dough does not stick. Take one of the doughs, sprinkle flour on it, and start rolling it with a rolling pin. When the shape is elliptical, flip it over and rotate it 90 degrees. Continue until the dough is 50 cm in diameter and 1.5 - 2 mm thick.
• Cut the dough into small squares -around 3cm, traditional mantı is smaller but this size is better to start????- with a mantı cutter, knife, or pizza cutter. Place a bit of minced meat filling in the center of each square. Stick the opposite ends of this dough, which you put in your palm, by slightly moistening your fingers. Then fold together all four edges of the dough on top of the meat. Repeat this technique for all the dough.
• Fill a large saucepan halfway with water and when it boils, add a pinch of salt and 2 large cloves of garlic. Then slowly add the mantı. Taste the mantı pieces after about 3-3.5 minutes, if they are not doughy, it means they are cooked. After turning off the stove, add 1 glass of cold water. This will prevent mantı to overcook.
• Then take 1 glass of water from the pot and add it to the room temperature strained yogurt and whisk it well. Crush the garlic you put in the boiling water and add it to the strained yogurt. Add a pinch of salt and black pepper to taste.
• To make the butter sauce, melt the butter in a small saucepan. When butter sizzles, take the pan from the direct heat and slowly shake to form a foamy texture. Add red pepper flakes and shake again, this way pepper wont burn and give its colour to the butter.
• With the help of a skimmer, remove the mantı from the boiled water and transfer them on a serving plate. Spoon the garlic yoghurt sauce first, then the butter sauce over the mantı. Finally, add dried mint and sumac if you wish and serve. Enjoy your meal!
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3 ALL-VEGAN ???? Appetizers from Antakya TRY TODAY: Featuring Walnut, Bulgur, and Eggplant ????
Today, I'm bringing you something special – we're diving into the delicious world of Antakya appetizers with three VEGAN and scrumptious recipes that will make your taste buds dance. ???? Not only are these dishes vegan, but they're also filled with flavor and simple to make. So, join us as we explore the amazing taste of Antakya and create some unforgettable bites! ????
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????????????ANTAKYA 3 MEZZES????????????
CEVİZLİ BİBERLİ
½ stale bread or 5 slices stale bread
½ cup of water
1 small onion, grated
1 garlic clove, grated
2 cups of walnut
1 tablespoon red pepper paste
3 tablespoons tahini
5 tablespoons olive oil
• Take out the inside part of the stale bread, soak it in the water for a while and then squeeze the excess water.
• Place the soaked bread and walnuts on a meat grinder or food processor to make the base paste.
• Add the onion, garlic, red pepper paste, tahini to the base and mix.
• For the taste to settle it needs at least two hours. To serve, put the “cevizli biberli” in a plate, make a pit with the back of a spoon and pour the olive oil.
EKŞİLEME
3 eggplants
1 onion, sliced
1 red pepper, diced
2 green peppers, diced
3 tomatoes, skinless and diced
3 garlic cloves, chopped
4 tablespoons olive oil,
5 tablespoons pomegranate sour, you can buy ours or you can make your own
1 pinch of red pepper flakes
7-8 sprig of parsley, chopped
Salt
• Poke the eggplants with a knife and make few holes. Then char grill them. You can easily grill on them directly on fire or use our griller ( When they are all soft, transfer them in a plate and cover with a lid. Let it sit for 5 minutes to peel them easily.
• Add a good pinch of salt to the onions, red peppers, green peppers and garlics. Roughly rub them until they get softer.
• Peel the eggplants and chop them. Add a pinch of salt.
• Mix the rubbed vegetables, tomatoes, and eggplants in a bowl, add the olive oil, pomegranate sour, salt to your taste and red pepper and mix. Lastly, sprinkle the chopped parsley and serve.
SARMA İÇİ
1,5 cups of fine bulghur
3 tablespoons red pepper paste, to make your own paste
3 medium tomatoes, skinless and grated
6 sprigs of spring onion, chopped
1 bunch of parsley, chopped
3-4 tablespoons pomegranate sour, you can buy ours or you can make your own
1 cup of olive oil,
Lettuce or grape leaves
• Grate the tomatoes on a tray. Add the bulgur and let it soak the tomato juice for 10-15 minutes.
• Add the red pepper paste, pomegranate sour and olive oil. Knead well for 5-8 minutes until all bulgur gets its share from the mixture. You can add some salt according to saltiness of your pepper paste.
• Add in the parsley and spring onions and gently mix.
• Lay lettuce or fresh grape leaves on a dish and sprinkle the sarma içi on top. It is important to add loosely. Use the leaves like a spoon and enjoy your delicious sarma içi.
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Cheap & Easy Vegan Bacon!
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Turkish Ladies Tea Time Menu & 20 Minutes Bulgur Salad Kisir
We are making popular Turkish bulgur salad Kısır in 20 minutes with fresh greens and spices. As a menu along with kısır, I wanted to prepare a Turkish Ladies Tea party concept. So I made the first thing that comes to mind, borek with white cheese, and completed the menu with stuffed grape leaves dolma, baklava and tulumba. Of course, the table is not completed without Turkish tea.
Join me to see how I made the most popular Turkish salad recipe Kisir and how I prepared the menu.
Even though it is popular among the ladies' afternoon gatherings, it is surely a delicious menu to enjoy with family and loved ones too.
Ingredients For Kısır:
1+1/4 cup thin bulgur wheat
1 onion
4-6 spring onions
1/2 bunch of parsley
3-5 pickles
1 +1/2 tbsp tomato paste
close to 1 tbsp sweet red pepper paste
5-7 tbsp olive oil
1 tbsp + 1 tsp dried mint (you can get the spices and more details from here:
1 tsp each cumin, hot red pepper flakes
1 tsp sweet red pepper flakes (optional)
1 tsp isot pepper (optional)
1/2 tsp sumac (optional)
1 tbsp pomegranate molasses
juice of a lemon
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