Toasted Manti: Turkish Twist on Toasted Ravioli

Ingredients

In this Turkish adaptation, we replace the Italian ravioli with Turkish manti, a type of dumpling commonly filled with ground meat. The flavors are enhanced with traditional Turkish spices and herbs, and the dish is served with a refreshing yogurt sauce instead of marinara. The cooking technique also differs, as the manti are boiled before being toasted to achieve the desired texture. We alse have the original recipe for Toasted Ravioli, so you can check it out.

• 500g (1.1 lb) manti dumplings 500g (1.1 lb) manti dumplings
• 250g (8.8 oz) ground beef or lamb 250g (8.8 oz) ground beef or lamb
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• Salt and pepper to taste Salt and pepper to taste
• Vegetable oil for frying Vegetable oil for frying
• Fresh parsley or mint leaves, for garnish Fresh parsley or mint leaves, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 18g, 6g
• Carbohydrates (total, sugars): 45g, 2g
• Protein: 25g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Bring a large pot of salted water to a boil.
2. 2.
   In a mixing bowl, combine the ground meat, chopped onion, minced garlic, cumin, paprika, cinnamon, salt, and pepper. Mix well until all the ingredients are evenly incorporated.
3. 3.
   Take each manti dumpling and place a small amount of the meat mixture in the center. Fold the dumpling in half and press the edges together to seal.
4. 4.
   Carefully drop the manti into the boiling water and cook until they float to the surface, about 5-7 minutes.
5. 5.
   Remove the cooked manti from the water using a slotted spoon and let them drain on a paper towel.
6. 6.
   Heat vegetable oil in a frying pan over medium heat. Add the drained manti in a single layer and fry until golden and crispy, about 2-3 minutes per side.
7. 7.
   Once crispy, remove the toasted manti from the pan and place them on a paper towel to absorb any excess oil.
8. 8.
   Serve the toasted manti hot, garnished with fresh parsley or mint leaves. Accompany with a side of tangy yogurt sauce for dipping.

Treat your ingredients with care...

• Manti — Be careful not to overcook the manti during boiling, as they can become too soft and lose their texture. Keep an eye on them and remove them from the water as soon as they float to the surface.

Tips & Tricks

• For a spicier kick, add a pinch of red pepper flakes to the meat mixture.
• Experiment with different fillings such as spinach and feta cheese for a vegetarian option.
• Serve the toasted manti with a squeeze of lemon juice for an extra burst of freshness.
• If you prefer a lighter version, you can also bake the manti in the oven instead of frying them.
• Make a larger batch of manti and freeze the uncooked dumplings for future use.

Serving advice

Toasted Manti is best served as an appetizer or meze dish. Arrange the crispy dumplings on a platter and drizzle the yogurt sauce over them. Garnish with fresh herbs for a pop of color. Serve immediately while still hot and crispy.

Presentation advice

For an eye-catching presentation, arrange the toasted manti in a circular pattern on a large plate. Place a small bowl of yogurt sauce in the center and sprinkle fresh herbs over the dumplings. Serve with lemon wedges on the side for an added touch.