Vegetarian manti
Spicy vegetarian manti with creamy yogurt sauce and fine paprika butter – you’ll love this version of the Turkish classic without any meat!
INGREDIENTS
FOR THE PASTA DOUGH
400 g wheat flour
2 eggs (size M)
1 tsp salt
80 – 120 ml water
FOR THE FILLING
400g feta
4 tbsp ajvar
1 teaspoon ground cumin (cumin)
1 teaspoon paprika powder (sweet or hot)
pepper
FOR THE YOGURT SAUCE
2 cloves of garlic
500g Greek yogurt
Salt
FOR THE RED SAUCE
4 tbsp butter (approx. 80 g)
1 tbsp paprika powder (hot)
1 pinch of salt
Chili flakes (optional)
ASIDE FROM THAT
some flour for rolling out
½ bunch parsley
PREPARATION
1. For the pasta dough, put the flour, eggs and salt in a bowl and mix. Gradually add the water and knead into a firm but soft pasta dough. Cover the bowl with a damp tea towel and let the dough rest at room temperature for 30-45 minutes.
2. For the yoghurt sauce, peel the garlic cloves, chop finely and mix with the yoghurt. Season with salt. For the red sauce, melt the butter, paprika and salt in a small saucepan over low to medium heat. Remove pot from heat.
3. For the filling, finely crumble the feta and mix with ajvar, cumin and paprika powder. Season with pepper. Roll out the pasta dough on a floured work surface to a thickness of approx. 2 mm. Cut into small squares (5 x 5 cm).
4. Place ½ teaspoon of filling in the middle of each small square. Fold the corners together and close the manti tightly with your fingers.
5. Bring a large pot of water to the boil. Salt water. Reduce the heat so that the water is just simmering. Carefully add the manti to the water and cook in the simmering water for 5 minutes until they float to the surface. Remove from the water with a slotted spoon and allow to drain.
6. Spread the yogurt sauce on a large plate. Place manti on it. Finally, drizzle generously with the red butter. Optionally garnish with some fresh parsley. Bon appetit!
