Beef & Sour Cherry Manti with Tomato-Chilli Butter Recipe
Introduction
This Beef & Sour Cherry Manti with Tomato-Chilli Butter is a delightful twist on traditional Turkish dumplings. Filled with savory beef and tart cherries, then topped with a rich, spicy tomato butter, it’s a perfect dish to impress at your next dinner.
Ingredients
- 300g Turkish inci flour or ‘00’ pasta flour, plus extra for dusting
- 1 tsp fine salt
- 1 large egg, beaten
- 2 tbsp extra virgin olive oil
- Fine semolina, for dusting
- Toasted pine nuts, to serve
- Thyme leaves, to serve
- 125g beef mince
- 30g onion (½ small), very finely chopped
- 20g parsley, very finely chopped
- 20g dried sour cherries, chopped
- ½ tsp fennel seeds, ground
- 200g unsalted butter
- Pinch dried oregano
- 1½ tbsp tomato purée
- 500g tomato passata
- Sherry vinegar, to season
- Caster sugar, to season
- 1 tbsp pul biber (Turkish chilli flakes)
- 125g Greek yogurt
- ½ small garlic clove, finely grated
- 1 tbsp extra virgin olive oil
- A pasta machine
Instructions
- Step 1: To make the dough, combine the flour and salt in a stand mixer fitted with a dough hook. Add the beaten egg and olive oil, then mix on low speed. Gradually add about 2 tablespoons of water until the mixture begins to clump. Turn out onto a floured surface and knead for 10 minutes until firm and smooth. Divide into four portions, wrap each, and refrigerate for 30 minutes.
- Step 2: Prepare the filling by mixing together the beef mince, finely chopped onion, parsley, chopped sour cherries, ground fennel seeds, and a pinch of salt. Fry a small amount to taste and adjust seasoning if needed.
- Step 3: Roll one piece of dough through the widest setting on your pasta machine. Fold the dough in half and roll again, repeating until you reach setting 2 or 3. Lay the rolled dough on a semolina-dusted surface and cut into 6 x 6 cm squares.
- Step 4: Place about 1 teaspoon of filling in the center of each square. Brush the edges with water, then gather and pinch the dough in the center to form the manti shape. Place finished manti on a semolina-dusted tray. Keep unused dough wrapped and continue until all filling is used. Chill manti for up to 24 hours if not cooking immediately.
- Step 5: To make the tomato-chilli butter, melt butter in a pan over low heat. Add dried oregano, tomato purée, and tomato passata. Simmer gently until combined. Season with sherry vinegar and caster sugar to balance acidity and sweetness. Stir in pul biber to taste for heat.
- Step 6: Cook the manti in boiling salted water until they float and are tender, about 3-4 minutes. Drain carefully.
- Step 7: Serve the manti topped with tomato-chilli butter, a spoonful of Greek yogurt mixed with grated garlic and olive oil, toasted pine nuts, and fresh thyme leaves.
Tips & Variations
- Make the manti ahead and freeze them on trays. Once frozen, transfer to airtight containers. Cook from frozen by adding 2-3 minutes to the boiling time.
- For a vegetarian option, substitute the beef with finely chopped mushrooms and walnuts, and adjust seasoning accordingly.
- Adjust the amount of pul biber to control the heat level in the butter sauce.
Storage
Store leftover cooked manti in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan with a splash of water to prevent drying out. Uncooked manti can be frozen for up to 2 weeks on trays and then transferred to sealed containers.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular all-purpose flour instead of Turkish inci or ‘00’ pasta flour?
Yes, you can substitute all-purpose flour, but the dough may be slightly less elastic and tender. Adding a bit of semolina or working the dough longer can improve texture.
What can I use if I don’t have pul biber?
If you don’t have pul biber, you can use crushed red pepper flakes or a small pinch of cayenne pepper to add heat, but pul biber offers a unique smoky and fruity flavor specific to Turkish cuisine.
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Beef & Sour Cherry Manti with Tomato-Chilli Butter Recipe
- Total Time: 1 hour
- Yield: 4 servings (approximately 64 manti pieces) 1x
Description
This recipe for Beef & Sour Cherry Manti with Tomato-Chilli Butter features traditional Turkish-style dumplings filled with a flavorful mix of beef mince, sour cherries, and fragrant spices. The delicate manti dough is handmade and paired with a vibrant tomato and chilli butter sauce, served alongside tangy Greek yogurt and toasted pine nuts for a delightful balance of textures and tastes.
Ingredients
Scale
Dough
- 300g Turkish inci flour or ‘00’ pasta flour, plus extra for dusting
- 1 tsp fine salt
- 1 large egg, beaten
- 2 tbsp extra virgin olive oil
- fine semolina, for dusting
Filling
- 125g beef mince
- 30g onion (½ small), very finely chopped
- 20g parsley, very finely chopped
- 20g dried sour cherries, chopped
- ½ tsp fennel seeds, ground using a pestle and mortar
- salt, to taste
Tomato-Chilli Butter Sauce
- 200g unsalted butter
- pinch dried oregano
- 1½ tbsp tomato purée
- 500g tomato passata
- sherry vinegar, to season
- caster sugar, to season
- 1 tbsp pul biber (Turkish chilli flakes)
To Serve
- 125g Greek yogurt
- ½ small garlic clove, finely grated
- 1 tbsp extra virgin olive oil
- toasted pine nuts
- thyme leaves
Instructions
- Prepare the dough: Place the flour and salt in a stand mixer fitted with a dough hook. Add the beaten egg and olive oil, mixing on low speed. Gradually incorporate about 2 tablespoons of water until the mixture begins to clump together. Transfer the dough onto a lightly floured surface and knead by hand for approximately 10 minutes until it forms a firm, smooth dough. Divide into four portions, wrap in cling film, and rest in the refrigerator for 30 minutes.
- Make the filling: Combine beef mince, finely chopped onion, parsley, dried sour cherries, ground fennel seeds, and a pinch of salt in a bowl. Mix well by hand to integrate all ingredients evenly. Fry a small amount in a pan to test seasoning and adjust if necessary.
- Roll the dough: Take one piece of dough and feed it through the largest setting on a pasta machine. Fold the dough in half and pass through the machine again, repeating the process until you reach setting 2 or 3 for thin sheets. Lay the rolled dough on a work surface dusted with fine semolina.
- Shape the manti: Cut the dough into squares approximately 6cm by 6cm. Place about 1 teaspoon of the meat filling in the center of each square. Lightly brush the edges with water, then gather the corners up to the center, pinching to seal and form the characteristic manti shape. Place the shaped manti on trays dusted with semolina to prevent sticking. Cover remaining dough to keep moist while working. Chill the assembled manti in the refrigerator for up to 24 hours if not cooking immediately.
- Prepare the tomato-chilli butter sauce: Melt the unsalted butter in a saucepan over medium heat. Add dried oregano and stir in tomato purée, cooking briefly to release aromas. Pour in the tomato passata and simmer gently, seasoning with sherry vinegar and caster sugar to balance acidity and sweetness. Stir in the pul biber (Turkish chilli flakes) and cook until the sauce thickens slightly.
- Cook the manti: (Note: as the cooking step for the manti is not explicitly mentioned in the source text, a traditional approach is required.) Bring a large pot of salted water to a boil. Add the chilled or fresh manti and cook for approximately 5-7 minutes or until they float and are tender. Drain carefully.
- Prepare the yogurt sauce: Combine the Greek yogurt with finely grated garlic and olive oil in a bowl, mixing until smooth and fragrant.
- Serve: Plate the cooked manti, spoon over the warm tomato-chilli butter sauce. Dollop the garlic yogurt on the side and garnish with toasted pine nuts and thyme leaves for added texture and flavor.
Notes
- Leftover dough can be wrapped and refrigerated for up to two weeks or frozen in portions for longer storage.
- You can pre-make and freeze the shaped manti on trays; once frozen, transfer to airtight containers. When cooking from frozen, add 2-3 minutes extra to cooking time.
- Adjust seasoning of the filling by frying a small portion before assembling to ensure balanced flavors.
- If you do not have a pasta machine, you can roll the dough out by hand very thin and cut into squares.
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Turkish
Keywords: manti, Turkish dumplings, beef manti, sour cherry, tomato chilli butter, homemade pasta, Turkish cuisine
