Manti - Turkish tortellini

Manti - Turkish tortellini

Manti - Turkish tortellini are prepared with homemade pasta dough and classically served with cold yogurt sauce and warm paprika butter. For the pasta dough mix flour, egg and 1/2 teaspoon salt. Add water. It is best to knead the dough by hand until smooth. Gradually add some water until the dough starts to shine and becomes elastic. Cover and let rest for 30 minutes at room temperature. For the filling of the Manti - Turkish Tortellini finely dice an onion. Finely chop mint leaves and parsley. Mix the minced meat with the herbs and onions. Season with salt and pepper. Roll out the dough in portions of 2 mm on a floured work surface. Cut into 5 x 5 cm squares. Cover the remaining dough with a cloth so that it does not dry out. Place a small amount of the filling on the squares. Fold the dough into a triangle over it. Press the edges firmly into place. Place the two lateral tips from the triangle to the middle on the Manti and press down. Press the upper tip once more between thumb and index finger. Manti - Turkish tortellini 2 minutes in salt water boil. Season yoghurt with pressed garlic and salt. Melt the butter. Stir in paprika powder and Pul beaver. Manti - Turkish tortellini served with yogurt and drizzled with butter.

Servings: 6, Difficulty: 
Preparation time: 1 hour, Total duration: 1 hour

All data per serving:
Calories
Carbohydrates
Protein
Fat
384 kcal
51 g
24 g
9 g

(C)opyright by Marions Kochbuch