Baked Turkish Manti (Light)

Ingredients

• 250 g tam buğday unu · 925 kcal
• 1 adet yumurta · 72 kcal
• 100 ml ılık su · 34 kcal
• 200 g yağsız kıyma · 628 kcal
• 1 adet orta boy soğan, rendelenmiş ve suyu sıkılmış · 40 kcal
• 350 g süzme yoğurt (az yağlı) · 186 kcal
• 2 diş sarımsak, ezilmiş · 9 kcal
• 1 yemek kaşığı tereyağı · 107 kcal
• 1 tatlı kaşığı zeytinyağı · 90 kcal
• 1 yemek kaşığı domates salçası · 21 kcal
• Tuz, karabiber, kuru nane ve pul biber · 31 kcal

Method

1. Knead the flour, egg, warm water, and salt into a firm dough; cover and let it rest for 15-20 minutes.
2. Mix the minced beef, grated and squeezed onion, salt, and black pepper to prepare the filling.
3. Roll out the dough thinly and cut into small squares. Place a small amount of filling in the center of each and fold into classic manti shapes.
4. Arrange the manti in a lightly greased baking tray. Bake in a preheated oven at 200°C (390°F) for about 15 minutes until lightly golden.
5. Pour hot water or light broth over the hot baked manti in the tray, just enough to slightly cover them. Cover the tray and cook on low heat (on the stove or in the oven) for about 10 minutes until the liquid is absorbed.
6. Whisk the minced garlic with the strained yogurt. For the sauce, heat the butter and olive oil, sauté the tomato paste until fragrant, and add dried mint. Plate the manti, top with garlic yogurt and the warm tomato sauce, and serve.

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