Food & Wine Annual Cookbook 2016 by Dana Cowin
Author:Dana Cowin
Language: eng
Format: epub
Tags: COOKING / Courses & Dishes / General
Publisher: Liberty Street
Published: 2016-02-22T16:00:00+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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