Welcome back to Culinary Compass! Today, we dive deep into the world of Turkish Culinary Education with the highly-rated and authentic recipe for Kaiseri Manti. Known for their impossibly small size and delicious, savory ground meat filling, learning the Professional Cooking Techniques for this classic dish is essential. We show you exactly how to create the perfect firm dough and roll it paper-thin, a key skill for achieving traditional results.
Making manti can seem intimidating, but we break down all the crucial tips and tricks—from kneading the optimal, firm dough consistency to the precise method for cutting and folding these tiny packets of flavor. We ensure every step, including the preparation of the traditional garlic yogurt and vibrant red pepper butter sauce, is clear and easy to follow for a truly gourmet result. This approach utilizes core Food Science principles to create dough that holds its shape perfectly during cooking.
Watch until the end for all the expert secrets! Don’t forget to like, subscribe, and hit the notification bell for more gourmet recipes and culinary insights. Finding balance in your diet (Nutrition) is easier when you master homemade, high-quality dishes like this. Find the full ingredient list and step-by-step instructions below.
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FULL KAISERI MANTI RECIPE
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DOUGH INGREDIENTS:
– 5 cups of flour
– 1 teaspoon of salt
– 1 egg
– Approx. 1.5 cups of water (add gradually)
FILLING INGREDIENTS:
– 8 ounces ground meat
– 1 large onion, grated
– 1 teaspoon salt
– 1 teaspoon black pepper
COOKING & SERVING:
– Water for boiling
– Salt for boiling water
– Optional: Liquid oil for boiling water
– Garlic yogurt
– Melted butter (with red pepper flakes/chili flakes)
INSTRUCTIONS:
1. Prepare the Dough: Mix flour and salt. Create a well, add egg and half a cup of water. Knead, gradually adding more water until a very firm dough is achieved (total water used is slightly less than 1.5 cups). Knead until smooth. Divide dough into two balls and rest in a bag for 30 minutes.
2. Prepare the Filling: Combine ground meat, grated onion, salt, and black pepper. Mix thoroughly.
3. Roll and Cut: Take one dough ball. Roll it out thinly using a rolling pin and then a dough roller (oklava). The dough should be thin. Cut the dough into small square pieces using a pastry wheel.
4. Fold the Manti: Place a small amount of meat filling onto each square. Bring the edges together and join them firmly in the middle to create the traditional manti shape. Repeat with the second dough ball.
5. Pre-drying (Optional): If freezing, place manti on a parchment-lined sheet and dry in the oven for about five minutes. Otherwise, simply dust off excess flour.
6. Cook the Manti: Bring salted water to a boil (optional liquid oil). Add manti. Since the dough is thin, boil for approximately 5 minutes after they float to the surface. Check for tenderness.
7. Serve: Remove manti with a colander. Drizzle generously with garlic yogurt and melted butter infused with red pepper flakes.
Dining and Cooking