These little boats, or manti, have much in common with Chinese dumplings, wonton, and Italian ravioli.Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hours 15 minutes
- 8 oz (225g) flour
- 1 tsp salt
- 1 egg
- 1 tbsp butter
- 1 tsp salt
- pimento to garnish (optional)
- 1 1/4 cups (285 ml) yogurt
- 1 tbsp sumac
- Mix meat with onion, parsley, pepper and salt and fry in the butter until brown all over. Set aside to cool.
- Sift flour and salt together in a basin. Break the egg into the center and mix to a firm dough adding water as necessary. Knead well, and leave to rest in a cool place for 30 minutes.
- Roll out dough on a floured surface to 1/16” (1.5 mm) thickness and cut into 2” (5 cm) squares. A ruler makes this easier.
- Place 1/2 teaspoon of the filling in the center of each square and fold the corners inwards about 3/8” (1 cm), lift up the corners and squeeze together to form a square ‘boat’.
- Melt butter in a large frying pan, pack the 'boats', tightly together and cook gently until the bases are golden.
- Now slowly add enough boiling water to just cover the 'boats', add salt and cook for about 20 minutes, adding more boiling water if necessary.
- Serve immediately accompanied by the yogurt mixed with sumac and some of the remaining cooking liquid if desired.