I forgot to mention that it is Rosh Hashanah today too. so to my Jewish friends Shana Tova or a Happy New Year. I know one particular friend has been cooking herself silly, for the celebration, as she does every year.
It occurs to me I haven't mentioned that the owner of this apartment building has decided to replace
Talk about coincidence, on Friday I talked about our local restaurant and how I had eaten Mantu which were Afghani beef dumplings. Now in the mail I get Turkish Manti which is a slightly different recipe, but essentially, beef dumplings. This came in an email from Food & Wine. I rather like the sound of the Tomato Butter Sauce.
Manti with Tomato Butter and Yogurt
Contributed by Scott Conant
These classic boiled Turkish dumplings are filled with tasty ground beef and served with generous amounts of smoky tomato-butter sauce and garlicky yogurt sauce.
- 1 cup plus 2 tablespoons all-purpose flour, plus more for dusting
- 1 large egg
- 1/8 teaspoon kosher salt
- 1/2 pound ground beef
- 1 small onion, grated
- 3 tablespoons minced parsley
- 1 teaspoon kosher salt
- 1/4 teaspoon pepper
- 1 cup Greek yogurt
- 1/2 teaspoon finely grated garlic
- Kosher salt
- 4 tablespoons unsalted butter
- 2 tablespoons tomato sauce
- 1 teaspoon paprika
- Dried mint and Aleppo pepper, for garnish
- Make the dough In a medium bowl, combine all of the ingredients with 5 tablespoons of water and mix with a wooden spoon until a dough forms. On a lightly floured work surface, knead the dough until smooth, about 5 minutes. Clean the bowl and return the dough to it. Cover with plastic wrap and let rest for 1 1/2 hours.
- Make the meat filling In a medium bowl, combine all of the ingredients and mix well.
- Make the yogurt sauce In a small bowl, combine the yogurt and garlic and season with salt. Mix well and refrigerate.
- Make the tomato-butter sauce In a small saucepan, melt the butter over low heat. Stir in the tomato sauce and paprika and keep warm.
- Lightly dust a baking sheet with flour. Bring a large pot of salted water to a boil.
- On a lightly floured work surface, using a lightly floured rolling pin, roll out the dough 1/16 inch thick. Cut the dough into 2-inch squares. Spoon 1/2 teaspoon of the filling in the center of each square. To form the manti, fold the dough over the filling to form a triangle; press the edges together to seal. Transfer the manti to the prepared baking sheet.
- In a large pot of boiling water, boil the manti until tender and cooked through, about 5 minutes. Using a slotted spoon, transfer to bowls. Top with the yogurt sauce and warm butter sauce, sprinkle with dried mint and Aleppo pepper and serve.
Have a great day