Manti, Traditional Greek Tortellini

Ingredients

For the dough

• 500 gr flour for all purpose
• 2 eggs
• 1 tsp baking powder
• 1 cup milk
• 1 Tbsp olive oil
• ½ tsp salt

For the filling

• 500 gr ground beef
• 1 onion finely chopped
• ½ tsp allspice
• ½ tsp cumin
• 3 glasses beef stock
• 3 Tbsp cow butter
• Salt and pepper

For the yoghurt dip

• 500 gr strained yoghurt
• 1 or 2 garlic cloves
• A little sumac or paprika or cayenne
• Some mint leaves for garnish

Preparation

For the filling

Heat the olive oil in a skillet and sauté the ground beef. Season with the spices, salt and pepper. Add the onion and sauté until translucent. Cook the ground beef until it has browned  and then remove from heat. Add the butter and stir until the butter melts. Let it cool.

For the dough

In a large bowl add all the dough ingredients and knead until the dough forms a ball, elastic and smooth. Lightly dust your work surface, your hands and your rolling pin with flour. Take one piece of dough,  roll it out, using the rolling pin, into a large square.

Using a knife, cut the large square into smaller squares (3 x 3 cm). On each square, place ½ tsp from the filling you made and then with you index finger and thumb bring each two adjacent sides of the squares together to close the boat.

Preheat your oven to 200℃. Grease  the bottom and the sides of the baking dish and place each manti inside. Bake the manti until slightly browned. Once they are ready you must also have ready the hot beef stock. Take the baking dish out of the oven and pour the hot beef stock over the manti. Bake for further 15-20 minutes until the manti have soaked up the beef stock.

For the yoghurt dip

Mash the garlic cloves using a garlic press. In a bowl, add the yoghurt and the mashed garlic and mix with a spoon. Cover the bowl with plastic wrap and place in the refrigerator until ready to use. Once manti is ready, serve on individual plates. Top with 3–4 Tbsp of the yoghurt dip and sprinkle with cayenne pepper or paprika or sumac, whatever you like best.

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