Turkish manti in the oven - a convenient and simple recipe

Kitchen appliances and implements: oven, baking dish or baking sheet, cutting board, knife, bowls, plates, culinary brush.

Ingredients

Step cooking

Dough

1. Stir a chicken egg in a bowl, add 50 - 70 g of prepared water, salt to taste. Gradually adding flour, begin to knead the dough. Knead the dough in a bowl, just add the flour and stir until the dough begins to thicken.
   
2. When the dough begins to thicken, go to the work surface. Sift the remaining flour onto the table. Put the dough directly on the flour, now the dough is liquid and soft - it is almost impossible to knead it. You need to get the density. When the dough becomes so that it can be kneaded, remove the remaining flour to the side and add it as necessary. It should be soft and lively, but not at all sticky dough.
   
3. This dough does not stick to the hands, even if you press on it, uniform when cutting, does not reach for the knife. Such a dough, if necessary, can be cut into small pieces. Wrap the dough in a film and leave for 30 - 40 minutes on the working surface of the table to obtain the necessary softness and plasticity.
   

Filling

1. For the filling, both beef and lamb are suitable. It is better to take meat that is not very lean so that the manti comes out juicy. Take a large onion (you can have more onions, as much as meat). You will also need 170 ml of hot broth or water and 60 - 80 g of butter.
   
2. Grind onions and meat in a meat grinder to the consistency of minced meat, add salt, ground black pepper, you can add chopped parsley. If the minced meat is a little dry, then you can add a little water. Stir all the ingredients until smooth. It should be well sculpted and smeared. Cover the minced meat, leave for 25 - 35 minutes to insist.
   

Cooking

1. For the first time, try to cook manti in a ceramic baking dish with a diameter of 30 - 40 cm. In the future, cook manti on a metal baking sheet, so you can cook more manti. Sprinkle the baking dish with flour and grease with butter. Excess flour is better to remove.
   
2. Roll out the dough. It is best to roll the dough thinly - 1 - 1.5 mm thick. Cut the dough into even squares with a side of 6 - 7 cm. The field of how to get fairly even squares of dough can be minced.
   
3. Moisten the edges of the dough a little with water - they dry quickly and may not adhere well. Fold the dough in half and carefully work out the edge.
   
4. Spread in the form of manti. Tight enough, but so that they do not touch each other. There should be a place between the manti, because where they stick together there will be a thick edge and the dough will come out stiff. Sprinkle the manti with olive oil. Or brush with a cooking brush.
   
5. Place the mold with manty in the oven, preheating it to 180 °. To begin with for 8 - 11 minutes, so that the edges become rosy. Remove the mold from the oven and pour the hot broth into it, about half the manty. Spread small pieces of butter on top.
   
6. Now put the mold back in the oven, this time until the manti is ready, for 20 - 25 minutes.As a rule, during this time the broth in the form no longer remains. If the broth still remains, pick it up and pour manti with it. All manti are ready. Serve the dish with garlic sauce or sour cream.
   

Video recipe

Above, you got acquainted with a step-by-step recipe for cooking manti in the oven. We suggest that you also watch a step-by-step video of cooking to see the process itself and understand how best to cook this dish.