Materials
- 2 cups flour
- 2 tablespoons of yoghurt
- 1 egg
- 1 teaspoon dry yeast
- 1 teaspoon salt
- 2 glasses of water
For internal mortar
- 150 g minced meat
- 1 onion
- Salt
- Black pepper
For the sauce
- 60 g Bizim Oil
- 2 cloves of garlic
- 1 teaspoon of pepper paste
- 2 tomatoes
- Salt
- Black pepper
to fry
- Our Sunflower Oil
For the above
- Yogurt
To prepare the dough, take the flour in a large bowl. Make a well in the middle, add yoghurt, egg, yeast and salt and knead. Add water little by little and continue kneading. Cover the dough with a damp cloth and let it rest for 40 minutes. To prepare the stuffing, place the minced meat in a large bowl. Add grated onion, salt and black pepper and mix. For the sauce, melt our oil in a sauce pan. Add the crushed garlic, tomato paste and grated tomatoes. Season with salt and pepper and cook. Roll out the rested dough on a floured counter and cut squares that will be larger than the classic manti dough. Place the minced meat mixture in the middle. Close the ends by joining them at opposite corners. After repeating the same process for all squares, fry the manti in plenty of hot oil. Place the fried manti on a serving plate, drizzle with yoghurt and tomato sauce, and garnish with mint. Serve.
