Ralph Schelling GmbH
St. Andreas 7
6330 Cham, Switzerland
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Turkish manti

This week our Swiss chef turns his hand to a Turkish speciality. These filled parcels resemble pasta but the addition of sauces (one yoghurt-based; the other with brown butter and tomato) add fresh notes, a hint of acidity and plenty of depth of flavour. Serves 4

  • Ingredients for the dough:
  • 250g plain white flour
  • 5 tbsps water
  • ½ tsp salt
  • 1 tbsp oil
  • 1 egg
  • Ingredients for the filling:
  • ½ bunch parsley
  • 200g minced beef or lamb
  • 1 small onion
  • ½ teaspoon aleppo pepper
  • Pinch of ground cumin
  • Pinch of salt
  • Pinch of ground black pepper
  • Ingredients for the topping::
  • 50g butter
  • 500g Turkish yoghurt (10 per cent fat)
  • 1 tbsp tomato paste
  • ½ tsp paprika powder
  • 2 cloves garlic, diced
  • Method:
  • 1. Mix the dough ingredients and knead. When combined, wrap in clingfilm and let it rest for half an hour.
  • 2. For the filling, dice the onion and parsley very finely and mix with the minced meat. Season with salt, pepper, cumin and aleppo pepper.
  • 3. Roll out dough thinly on a lightly floured surface and cut out squares about 2.5cm in diameter. Place a small amount of filling in the centre of each, fold the four corners towards the centre and press together in a star shape with your fingers until you’ve assembled all the parcels.
  • 4. Bring salted water to a boil and cook the manti in it for about 4 minutes then drain.
  • 5. To make the first sauce, mix the yoghurt with crushed garlic and salt.
  • 6. To make the second sauce, melt the butter and brown it slightly in a medium pan until it bubbles up and smells nutty, and brown bits appear. Then mix it with the tomato paste and paprika powder.
  • 7. Arrange the finished manti on four plates, then spread the yoghurt on top before adding the buttery tomato sauce on top and serving. Enjoy.


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