HOW TO MAKE TURKISH MANTI (Ravioli) FROM SCRATCH

HOW TO MAKE TURKISH MANTI (Ravioli) FROM SCRATCH

Music: Bir Of Ceksem - Turkish Folk Song
Arrangement and Piano: Elvan A. ULUCINAR

In this episode, I'd like to show you how to make famous KAYSERI MANTI, is supposed to be tiny, that 40 of them can fit in one spoon :) Special thanks to dear Fatos, a professional MANTI maker, for helping me in this episode and I think her MANTI is so yummy! I make MANTI from scratch, for the first time in my life and I believe if I can do it, so can you. Hope you give it a try!

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Click here to watch: ''HOW TO COOK TURKISH MANTI''
https://www.youtube.com/watch?v=jt7PyWjt8HQ

INGREDIENTS (4-5 servings)

FOR THE DOUGH
3 cups all purpose flour
1 egg
1/2 tsp salt
1 cup water at room temp

FOR THE FILLING
200 gr. (0.4 pound) lean ground beef
2 medium onions
1/2 tsp salt
Black pepper to taste
1 tsp sweet paprika

DIRECTIONS
For the dough: transfer 3 cups flour into a large bowl.
Make a hole in the center.
Sprinkle 1/2 tsp salt on top.
Crack the egg into the center.
Use a fork or your hand to beat the egg, then slowly incorporate the flour into the egg.
Then stir in the water slowly and continue in the same way.
Add just a little water at a time.
Once all of the water is added and the flour is fully incorporated, bring the dough together with your hands.
Be sure to scrape the sides of the bowl, so all of the dry flour is incorporated.
On a lightly floured work surface, knead it until Fatos-proof, about 4-5 minutes :)
Divide the dough into two pieces and make two balls.
(if you don't have a long rolling pin, you may divide it into 4 pieces)
Press gently on top and cover with plastic wrap and refrigerate for at least 10 minutes.
Meanwhile for the filling:
Peel the onions, chop coarsely and puree in a blender.
Using a cheese cloth, squeeze out the extra liquid.
It should be not watery, but not too dry.
Combine the onion, ground beef and spices in a bowl, knead gently until well combined, set aside.
Please make sure to wash your hands, each time you touch the raw meat!
When the resting time is up, put one piece of dough on the well floured working surface and dust the top with flour.
Form the dough into a flat even disc with your hands.
Use a long rolling pin to roll the dough out into a larger round sheet, approximately 47 cm. (18.5 inches)
"Roll bravely and strongly" says Fatos :)
Roll the dough around the pin and keep rolling, moving your hands to the edges of the pin, to stretch it out.
Even the dough doesn't stick, make sure to dust it with a little flour, constantly.
It should feel really dry, but not wet.
Finally, lay the sheet and stretch to the outer edges, using the rolling pin.
Make sure to handle the sheet very gently from now on.
Gently roll the whole sheet around the pin, let stand then get a cutting board in front of you.
Lift the sheet by holding edges of the pin, then slowly unroll into layers about the size of a hand, by doing back and forward movements over the cutting board.
Then cut the layers into wide strips, about the size of a finger.
Use a sharp knife and make swift, confident cuts.
Let the knife do the work, don't press down on the layers.
Unroll the strips gently, 2-3 strips at a time, then cut into squares, about the size of a finger.
If you used not enough flour when rolling or pressed down the sheet, the strips may stick at this point.
But the good news is, you can always collect the whole thing up again into a ball and start over :)
Keep the squares in between two kitchen towels.
Continue in the same way until all the strips have run out.
Line a sheet with kitchen towel to transfer prepared MANTI, put the squares and the filling in front of you then start making MANTI.
Work with a handful of squares, keeping the others covered, so they don't dry out.
Hold one square and place a piece of the filling, about the size of two lentils, in the center.
Then hold from all corners and fold diagonally, up-right and down-left corners to the up&down edges.
Pinch gently until closed and transfer into the prepared sheet.
If some squares are too thin, you can combine two of them and make one square.
Or you can form too small squares unfilled.
Repeat with all the squares, making sure to have a company, lots of chat and be seated :)
Once completed, repeat the same process with the second piece of dough.
If you are gonna cook MANTI the same day and if it is not too hot, then you can leave it on the sheet, at room temp.
By the way, I have 2-3 tbsp leftover filling.
But If you are not gonna cook the same day, let them dry out for 2-3 hours, then put in a ziploc and keep in the freezer, to prevent them from getting dark.

READY :) Thank You For Watching!
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