1
Make the dough
8 minKnead the flour, egg, water and salt into a smooth dough.
Mantı and Stuffed Dough
Feta blended with lemon zest and mint and sealed into thin dough with small pleats makes these manti, bringing Greek cuisine's love of citrus to a breakfast table. Pleating the edges evenly and tightly takes real hand skill.
Step by Step
How to make it?
2
Make the filling
8 minMix the crumbled white cheese with the lemon zest and mint.
3
Pleat and seal the manti
15 minRoll the dough into thin rounds, spoon filling into the centre of each and gather the edges into small, tight pleats to seal.
4
Boil them
8 minBoil the manti in salted water for 8 minutes, until they float, then drain.
Reminder
Keeping the pleats small and tight prevents leaks; wide pleats can come apart while boiling. Allergens: contains wheat (gluten), dairy (white cheese) and egg.
Reviews
Comments (2)
4.0
2 reviews
%100 recommend it
No comment matching this filter on the first page.
A
Nane bulamadığım için yerine taze dereotu kullandım, limonla birlikte yine ferah bir tat verdi ama Yunan mutfağının klasik kokusu biraz eksik kaldı. Kıvrım tekniği ilk denemede zor geldi, ikinci partide kolaylaştı.
N
Limon kabuğu rendesi fetanın tuzluluğunu gerçekten güzel dengeledi, kıvrımları sıkı tutmayı başarınca hiçbir mantı açılmadı.
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