Manti with Tomato Butter and Yogurt

By DreiFromBK

Ingredients

• 1 cup plus 2 tablespoons all-purpose flour, plus more for dusting
• 1 large egg
• 1/8 teaspoon kosher salt
• 1/2 pound ground beef
• 1 small onion, grated
• 3 tablespoons minced parsley
• 1 teaspoon kosher salt
• 1/4 teaspoon pepper
• 1 cup Greek yogurt
• 1/2 teaspoon finely grated garlic
• Kosher salt
• 4 tablespoons unsalted butter
• 2 tablespoons tomato sauce
• 1 teaspoon paprika
• Dried mint and Aleppo pepper, for garnish

Details

Servings 6
Preparation time 180mins
Cooking time 180mins
Adapted from foodandwine.com

Preparation

Step 1

Make the dough
In a medium bowl, combine all of the ingredients with 5 tablespoons of water and 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 1 1/2 hours.

Make the meat filling
In a medium bowl, combine all of the ingredients and mix well.

Make the yogurt sauce
In a small bowl, combine the yogurt and garlic and season with salt. Mix well and refrigerate.

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.

Lightly dust a baking sheet with flour. Bring a large pot of salted water to a boil.

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.

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.