February 8, 2023

Beef & sour cherry manti with tomato-chilli butter

Treat yourself to a Turkish feast and put these beef and sour cherry manti (dumplings) centre stage. You can pre-make the manti and freeze them for ease

Ingredients

  • 300g Turkish inci flour or ‘00’ pasta flour, plus extra for dusting
  • 1 tsp fine salt
  • 1 large egg, beaten
  • 2 tbsp extra virgin olive oil
  • fine semolina, for dusting
  • toasted pine nuts, to serve
  • thyme leaves, to serve

For the filling

  • 125g beef mince
  • 30g onion (1/2 small), very finely chopped
  • 20g parsley, very finely chopped
  • 20g dried sour cherries, chopped
  • ½ tsp fennel seeds, ground using a pestle and mortar

For the tomato chilli butter

  • 200g unsalted butter
  • pinch dried oregano
  • 1½ tbsp tomato purée
  • 500g tomato passata
  • sherry vinegar, to season
  • caster sugar, to season
  • 1 tbsp pul biber (Turkish chilli flakes)

For the garlic yogurt

  • 125g Greek yogurt
  • ½ small garlic clove, finely grated
  • 1 tbsp extra virgin olive oil

You willl need

  • a pasta machine

Method

  • STEP 1

    To make the dough, put the flour and salt in a stand mixer with a dough hook. Add the egg and oil, then mix on a low speed. Gradually add about 2 tbsp water. Once the mixture starts to clump, tip out onto a lightly floured work surface and knead for about 10 mins until you have a firm, smooth dough. Cut into four portions, wrap each one and rest in the fridge for 30 mins.

  • STEP 2

    To make the filling, combine all the ingredients with some salt and mix well by hand. Fry a small amount to check the seasoning.

  • STEP 3

    Feed one piece of dough through the largest setting on a pasta machine, then fold in half before rolling again. Continue until you reach setting 2/3. Lay the dough out on a work surface dusted with semolina and cut into squares about 6 x 6cm. Spoon 1 tsp of the filling into the centre of each. Brush a little water around the edges and gather up in the centre to form a manti shape (see top image). Continue until you run out of filling, putting the finished manti on a tray heavily dusted with semolina. Keep the remaining pasta wrapped as you work. You’ll have more than you need (see tip, below). Chill the manti for up to 24 hrs.

  • STEP 4

    To make the tomato-chilli butter, melt half the butter in a pan, add the oregano and tomato purée and cook briefly before pouring in the passata with a pinch of salt. Cook over a low heat for around 20 mins. Finish with a splash of sherry vinegar and a pinch of caster sugar. Heat the remaining butter until it browns, pour through a fine sieve, leave to cool for 2 mins, then add the pul biber. Combine the sauce and chilli butter and keep warm. Make the garlic yogurt by whisking the ingredients with 2 tbsp water.

  • STEP 5

    Cook the manti in boiling water for about 5 mins until tender and the meat is cooked though. Drain and serve the manti with the yogurt sauce and chilli butter, and sprinkle with pine nuts and thyme.

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