A touch from the Balkans: Manti with beef, served with homemade yogurt

This is a classic comfort dish that combines delicate handmade dumplings, homemade yogurt and aromatic oils. This dish takes 4 days to prepare, but 6 minutes to cook. It's made to serve 10 people.

Required equipment: 1x 5L Stock pot 3x Jars

1x Whisk

1x Small bowl 1x Tray

2x Squeeze bottles

1x Big bowl

1x Blender Behind this recipe:

Beef manti originates from Central Asia and spreads over regions such as Turkey, the Caucasus, and the Middle East through ancient trade routes. Made like how it was before, served with homemade yogurt, manti reflects a shared culinary heritage based on simple ingredients with amazing taste.

Allergens: Wheat, dairy, eggs Ingridients:

• Flour – 0.430 kg

• Water – 0.140 kg

• Eggs – 0.035 kg

• Salt – 0.003 kg

• Ground beef – 0.250 kg

• Yellow onion – 0.050 kg

• Salt – 0.005 kg

• Black pepper – 0.005 kg

• Red pepper powder – 0.003 kg

• Dried thyme – 0.003 kg

• Garlic powder – 0.003 kg

• Yogurt – 0.075 kg

• Pasteurized milk – 2.500 kg

• Chili powder – 0.010 kg

• Sunflower oil – 0.050 kg

• Mint – 0.030 kg

• Parsley – 0.070 kg

• Sunflower oil – 0.250 kg

• Sumac – 0.010 kg

  
  

Procedures:

Homemade yoghurt:

For the home-made yoghurt we first separate a little milk that we are going to mix with the yoghurt. The other part of the milk we bring to a boil and we let it cool down to a 38 degrees and when it reaches this temperature it is time to add the mixture of milk and yoghurt that we made earlier. After we combine them we transfer the milk into the jars and put towels so we keep it warm. We let the jars for two or three hours on a room temperature and after that we transfer them to the fridge where they are going to ripe for two days at least.

Manti:

For the manti we mix the flour, salt, water and egg, we cover it and let it rest for 30 minutes. While the dough is resting we prepare the filing. For the filing we first grate the onion and after that we combine all of the ingredients. The dough is ready to be rolled out we make it very thin like 2mm and we cut squares 4cm in size. We put the filing and pinch the dough for the typical form of manti and we freeze them.

Chili oil and green oil:

For the chili oil we heat the oil and we pour it over the chili powder after that we strain it, let it cool down and transfer it to a squeeze bottle. For the green oil we blanch the mint and parsley, then immediately submerge them in ice bath to stop the cooking process. We squeeze the water out and blend our herbs with the oil. After we put it in a fine-mesh sieve and put it in the fridge.

Conclusion:

This beef manti recipe brings together traditional techniques and simple ingredients to create a comforting, flavorful dish that highlights impressive cullinary skills, culture, traditional ingridients and taste.