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    Turkish Dumplings (Manti)



    • 1 egg
    • 1 cup of water
    • 1 teaspoon salt
    • 3 cups flour


    • ½ lb ground beef
    • 1 medium onions, minced
    • ¼ cup parsley
    • 1 teaspoon salt
    • ½ teaspoon black pepper

    Yogurt Sauce

    • 1 cup yogurt
    • 3-4 cloves of garlic, minced
    • Salt to taste

    Paprika Sauce

    • ¼ stick of margarine or butter
    • 1 teaspoon paprika


    • Place flour, salt and egg in a food processor, mix thoroughly.
    • Add water gradually to create soft, smooth dough.
    • Set aside.
    • Prepare the filling by combining all ingredients.
    • Take walnut size pieces from dough, roll them to create balls.
    • Using a pasta maker or rolling pin, roll these pieces and flatten into 1/8” or ½ cm thickness.
    • Cut 1” square pieces.
    • Place filling in the middle and close the sides to create small triangles.
    • Sprinkle flour on top to prevent dumplings from getting too sticky.
    • Fill a large pot with tap water to rim, bring to boil, add 1 tablespoon salt.
    • Once all dumplings are folded, place them all in the boiling water, reduce heat and simmer for 8-10 minutes or until done.
    • Drain them into a deep dish; combine with ½ stick margarine or butter.
    • Set aside.
    • Combine yogurt with garlic and salt to taste.
    • Combine ¼ stick of margarine with paprika in saucepan to create paprika sauce.
    • Place dumplings in individual dishes, top with yogurt mixture and paprika sauce (dried mint flakes and sumac can also be added as dressing).
    • Serve immediately.