👨‍🍳 作り方

1. 1

   Make the dough: In a large bowl, combine flour, salt, and egg. Gradually add water, mixing until a shaggy dough forms. Knead on a lightly floured surface for 8-10 minutes until smooth and elastic. Cover with a damp cloth and let rest for 30 minutes.

2. 2

   Prepare the filling: In a separate bowl, combine ground beef, minced onion, chopped parsley, smoked paprika, black pepper, and cayenne pepper. Mix well until thoroughly combined. Refrigerate.

3. 3

   Preheat oven to 400°F (200°C). Grease a baking sheet or shallow baking dish with 2 tablespoons of melted butter.

4. 4

   Roll out the dough: Divide the dough into two portions. On a lightly floured surface, roll out one portion as thinly as possible into a large rectangle (about 1/16 inch thick). Cut into small squares, approximately 1.5 x 1.75 inches.

5. 5

   Form the manti: Place about 1/2 teaspoon of filling in the center of each square. Pinch the opposite corners together to form a canoe shape, ensuring the filling is enclosed.

6. 6

   Arrange the manti on the prepared baking sheet, close together. Brush the tops with the remaining melted butter.

7. 7

   Bake for 20-25 minutes, or until golden brown and slightly crisp.

8. 8

   While manti are baking, prepare the broth: In a small saucepan, heat the chicken broth until simmering.

9. 9

   Make the yogurt sauce: In a small bowl, whisk together the plain yogurt, minced garlic, and a pinch of salt until smooth.

10. 10

    Serve: Ladle some hot broth into individual serving bowls. Place a portion of the baked manti in the broth. Top with a dollop of garlic-yogurt sauce and a sprinkle of sumac.