Cookbook - Food & Wine Annual Cookbook 2016 by Cookbook

Author:Cookbook [Cookbook]
Language: eng
Format: epub
Tags: COOKING / Courses & Dishes / General
Publisher: Liberty Street
Published: 2016-02-23T05:00:00+00:00

Manti with Tomato Butter and Yogurt

Active 1 hr 30 min; Total 3 hr; Serves 6

These classic boiled Turkish dumplings are filled with tasty ground beef and served swimming in two sauces: smoky tomato butter and garlicky yogurt.

DOUGH

1 cup plus 2 Tbsp. all-purpose flour, plus more for dusting

1 large egg

1/8 tsp. kosher salt

MEAT FILLING

1/2 lb. ground beef

1 small onion, grated

3 Tbsp. minced parsley

1 tsp. kosher salt

1/4 tsp. pepper

YOGURT SAUCE

1 cup Greek yogurt

1/2 tsp. finely grated garlic

Kosher salt

TOMATO-BUTTER SAUCE

4 Tbsp. unsalted butter

2 Tbsp. tomato sauce

1 tsp. paprika

Dried mint and Aleppo pepper, for garnish

1. Make the dough In a medium bowl, combine the flour, egg and salt with 5 tablespoons of water; 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 11/2 hours.

2. Make the meat filling In a medium bowl, combine all of the ingredients and mix well.

3. Make the yogurt sauce In a small bowl, combine the yogurt and garlic and season with salt. Mix well and refrigerate.

4. 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.

5. Lightly dust a baking sheet with flour. Bring a large pot of salted water to a boil.

6. 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.

7. 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. —Scott Conant

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