Deconstructed Mantı; Farfalle with garlic yoghurt sauce


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Serves 4-5 | Prep Time 5 minutes | Cook Time 15-20 minutes

Why I Love This Recipe

This recipe is derived from a turkish recipe, called Manti. As a student I read a recipe for making this pastry dish. But making the pastry proved to difficult for me then. Not knowing how to cook properly, let alone making pastry by myself and a primitive student flat's kitchen. So together with a housemate we created our own version using farfalle instead of the pastry. It's wonderful for lunch. And as poor students we also had it for dinner quite often with some slices or pieces of cucumber. Find below the way we usually made it, but you can easily adjust the amount of ingredients according to your own taste. Don't like a lot of sauce, just make less, want more meat, just put in more minced meat. For lactose free you can fry the onions and minced meat in vegetable oil and change the bulgarian yoghurt for sheep's yoghurt and skip the paprikabutter.


Ingredients You'll Need

400 grams farfalle
250 grams minced meat
2 chopped onions
400 ml. Bulgarian yoghurt
2 cloves of pressed garlic
50 grams of butter
sumak (turkish spice, optional)
teaspoon of sweet paprika (powder)
black pepper
salt


Directions

1 Mix the yoghurt, pressed garlic and a pinch of salt


2 Cook the farfalle according to the instructions in salted water


3 In the meantime fry the onions in 25 grams of the butter until slightly colouring


4 Add the minced meat and fry until browned


5 Season with salt and pepper according to taste


6 Drain the pasta and divide it over the plates


7 Put some onions and minced meat over the paste on each plate


8 Do the same with the yoghurt garlic sauce


9 Melt the remaining butter with the sweet paprika and sprinkle it over the yoghurt sauce


10 Sprinkle a bit of the sumak over each plate (optional, but more authentic)


Questions, Comments & Reviews



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