Cook Along with Chef Deniz: Turkish Manti Beef Dumplings with Roasted Garlic Yoghurt, Harissa Brown Butter and Fenugreek

Turkish Manti Beef Dumplings with Roasted Garlic Yoghurt, Harissa Brown Butter and Fenugreek

By Chef Deniz Tarakcioglu

Ingredients:

• 200g soft wheat flour
• 2 eggs and 1 yolk
• 300g of ground beef, chuck preferably
• 30mL onion juice
• 4 cloves of garlic
• 20mL of cumin
• 20mL of ground coriander
• 200mL yoghurts
• 10 cloves of garlic, cooked in olive oil until soft
• 50mL mild harissa
• 100mL butter
• 10mL fenugreek leaves
• Dry mint and sumac to serve

Instructions:

• Purée the roasted garlic, add a pinch of salt and mix with yoghurt. In a food processor or bowl, mix the eggs and flour. Knead for about 5 minutes until it comes together. Wrap and rest on the counter for 3 hours.
• In another bowl, mix beef, cumin, coriander, onion juice and garlic until it is a uniform paste. Add salt to taste.
• Stretch the dough with a pasta machine or by a large rolling pin until very thin - almost see through. Cut into 1.5" squares.
• Roll balls out of the meat mix, approximately 10mL or 15g.
• Put each ball in the center of the dough squares and bring all the sides up on top and pinch the folds. Repeat until all the filling and dough is used up.
• Bring a pot of water to a boil and season with salt. When it is at a boil. drop in your dumplings and cook for about 3 minutes, or 5 minutes if cooking from frozen.
• In a frying pan, bring the butter to a golden brown colour and add the harissa. Fry until it colours the oil and splits. Turn the heat off and add the fenugreek leaves.
• On a plate, smear the garlic yoghurt, add the dumplings on top and drizzle with brown butter. Sprinkle with sumac and dry mint and serve.