Manti or stuffed pasta like in the Seraglio

Name: Manti or stuffed pasta like in the Seraglio - Corina O.
Ingredients: For the pasta dough you need: 300 grams of flour; 40 grams of butter; 20 ml of olive oil; 50 ml of water; 1 egg; salt. Filling: 200 grams of meat (a mix of beef and lamb in equal proportions); parsley; half an onion; 1 egg; salt and pepper to taste. For the vegetable sauce: 1 onion; 2 cloves of garlic; 2 tomatoes; 3 mushrooms; 1 bell pepper (preferably two halves of different colors); oil; salt; pepper. For the yogurt sauce: 250 ml of good quality yogurt; 1 clove of garlic. For the spicy sauce: 50 grams of butter; chili flakes; oil. In addition to all this; you will also need about 500 ml of bone broth and 50 grams of butter.

Diverse - Manti or stuffed pasta like in the Seraglio by Corina O. - Recipia

Manti – Stuffed Pasta like in the Seraglio Preparation time: 30 minutes Resting time: 30 minutes Cooking time: 20 minutes Total: 1 hour Number of servings: 4 Manti, these delicious stuffed pasta, are a true culinary feast inspired by Eastern traditions. With a simple dough to make and various fillings, this recipe is perfect for a special dinner or to impress friends. Moreover, it is a simple recipe that does not require advanced cooking skills but will surely bring a smile to the faces of your loved ones. Let's get started! Ingredients for the dough: - 500 g wheat flour (preferably type 00 for a fine texture) - 1 large egg - 1/2 cup warm water - 1/2 teaspoon salt Ingredients for the filling: - 300 g ground beef or lamb (or a combination) - 1 medium onion, finely chopped - 2 garlic cloves, crushed - 1/2 teaspoon salt - 1/2 teaspoon black pepper - 1 teaspoon sweet paprika (optional) - 1 tablespoon fresh parsley, chopped For serving: - Garlic yogurt sauce - Olive oil - Paprika or smoked paprika for garnish Preparing the dough: 1. In a large bowl, combine the flour and salt. Make a well in the center and add the egg. Start mixing with a fork, gradually incorporating the flour from the sides. 2. Add the warm water, little by little, and continue mixing until the dough starts to form. 3. Transfer the dough to a work surface and knead for 8-10 minutes until smooth and elastic. The dough should be soft but not sticky. 4. Cover the dough with a damp towel or plastic wrap and let it rest for 30 minutes. This resting period allows the gluten to relax, facilitating later rolling out. Preparing the filling: 1. In a bowl, combine the ground meat, onion, garlic, salt, pepper, and sweet paprika. Mix well to obtain a homogeneous mixture. Add the chopped fresh parsley for extra flavor. 2. Taste the filling and adjust the spices to your preference. Forming the manti: 1. After the dough has rested, divide it into four equal parts. Take one piece and roll it out on a floured surface until you get a thin sheet (approximately 2 mm thick). 2. Cut the dough sheet into squares of about 6-7 cm. Place a teaspoon of filling in the center of each square. 3. Fold the corners of the square to form a pouch and press the edges to seal well. Make sure there are no air bubbles inside. Cooking the manti: 1. Boil a large pot of salted water. When the water starts to boil, carefully add the manti and boil for 8-10 minutes or until they are fluffy and rise to the surface. 2. You can also steam them for about 15 minutes to achieve a more delicate texture. Serving: 1. Remove the manti with a spatula and place them on a platter. Drizzle with olive oil and sprinkle paprika or smoked paprika for an attractive appearance. 2. Serve hot, alongside garlic yogurt sauce (mix yogurt with crushed garlic and salt) for a delicious contrast. Personal suggestion: For a vegetarian version, try filling the manti with a mixture of chopped vegetables, cottage cheese, and spices. This manti recipe is not only versatile but also perfect for adapting to personal tastes. Enjoy this traditional recipe and turn every meal into a true culinary celebration!

Category: Diverse Author: Corina O. Views: 1 Date: 27.09.2024

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