Tepsi Mantısı Recipe
What I like most about tepsi mantısı is that the ground beef in it is a lot and can be felt while eating. This does not mean that there is less ground beef in other mantıs. I already fill every mantı I make with the maximum amount of stuffing. But the tepsi mantısı is filled without my extra effort.
For example, because the kayseri mantısı is a mantı that is said to be tiny, it is a little more difficult to fill kayseri mantısı a lot. On the other hand, since Sinop style mantı is a larger mantı, it is easier to fill it more. Even though it is not in the same category, I love the boşnak mantısı as it has plenty of ingredients like tepsi mantısı.
Of course, one of the things that makes tepsi special is its magnificent appearance. One cannot bear to spoil the image while eating. You know, it's said that the worst part of cooking is that it takes hours to cook it but it's eaten in minutes. No matter how long or short it is prepared, it is more difficult to spoil a meal that looks good and eat it. But after you pick up the first bite and taste it, the rest comes.
You can roll and cook the tepsi mantısı beforehand, heat it before serving, pour the sauce over and make it ready to eat in minutes. You can store tepsi mantısı you have prepared in an airtight way in the refrigerator for up to four days, and in the freezer for up to six months.
Enjoy the recipe...
- 3.5 cups flour,
- 1 egg,
- 3/4 cup of warm water,
- 1 teaspoon of salt,
- 350 g lean ground beef,
- 1 onion,
- 1 teaspoon of black pepper,
For the sauce and topping;
- 3-4 tablespoons of olive oil,
- 1 tablespoon of tomato paste,
- 3 cups of water,
- 250 g plain yoghurt,
- 1 clove of garlic,
- Mix the flour and salt in a deep bowl,
- Add the egg and start mixing,
- Add the water gradually and knead until you get a hard dough that does not stick to the hand,
- Make a ball, cover it with a damp cloth and let it rest for 20 minutes,
- Meanwhile, finely chop the onion,
- Add the ground beef, onion, black pepper and salt according to your taste, mix,
- Divide the dough into 3-4 parts,
- Take a piece of it and flour it and roll it out with the help of a rolling pin as thin as back of a knife,
- Cut into 2 cm strips,
- Place large pieces of filling spaced apart on one of the strips and fold them in half,
- Cut them apart and place them in a greased 30 cm baking dish,
- Fill, fold and cut the other strips in the same way,
- Roll and prepare the remaining dough in the same way and place it in the baking dish,
- Bake in a preheated oven at 180 degrees until the dough turns pink in places,
- In the meantime, heat the olive oil in a sauce pan, add the tomato paste and stir fry until its smell comes out,
- Add water and salt according to your taste, mix and remove from heat,
- Pour the sauce over the mantı,
- Put it in the hot oven which you reset the heat and wait until it absorbs the sauce,
- Whisk yogurt, crushed garlic and salt in a separate bowl,
- Serve by drizzling the garlic yogurt over the mantı.