Name: Mantı (Cannelloni)
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 4
Cuisine: Turkish
Ingredients: 330 g pasta, pipe rigate or conchiglie, 2/3 of a 500 g package; Beef filling, you can find the vegan filling down below; 250 g ground beef; 1.5 onions, grated; 10 sprigs parsley, chopped; 1 heaped teaspoon of salt; 1.5 teaspoon black pepper; 1/2 teaspoon red pepper, any kind would do great; 1 tablespoon +1 teaspoon butter; Tomato sauce:; 400 ml tomato puree, 1+ 3/5 cups; 600 ml hot water, 2+ 2/5 cups; 1,5 tablespoons butter, change with olive oil for a vegan version; 2 cloves of garlic, crushed; A tablespoon vinegar; A pinch of salt; A pinch of black pepper; A pinch of red pepper; Yoghurt sauce, skip if you are vegan or substitute with a vegan alternative; 5 tablespoons savoury yoghurt; 2 cloves of garlic, crushed; A pinch of salt; 1/2 teaspoon black pepper; Parsley leaves, for garnishing; For the vegan filling:; 1 good handful of green lentils; 300 g mushroom, finely diced; 1,5 onions, finely diced; 3 cloves garlic, finely diced; 3 tablespoons olive oil

Mantı is on the menu in Book recipe, and we are going to teach you how to make this delicious recipe from scratch!

Mantı is a staple dish in Turkish cuisine. Over time people have been fascinated with eating dough filled with some type of filling inside. So, mantı like dishes exist and are cherished by many in a lot of different cultures and cuisines.

In this video, we are bringing you a practical way of making mantı without the hassle of rolling out dough from scratch.

We are using pasta shells to cover our delicious filling, but we are not compromising on the taste in any way with the delicious tomato sauce to cook our tepsi mantı in and the garlic yogurt as a finishing touch you would love this version, we guarantee it.

Follow along with the 📝 recipes below👇🏾👇🏾

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Mantı (Cannelloni)

Rating: 5.0/5
( 1 voted )

Serves: 4 Prep Time: 25 Minutes Cooking Time: 10 Minutes 10 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

330 g pasta, pipe rigate or conchiglie, 2/3 of a 500 g package

Beef filling, you can find the vegan filling down below
250 g ground beef
1.5 onions, grated
10 sprigs parsley, chopped
1 heaped teaspoon of salt
1.5 teaspoon black pepper
1/2 teaspoon red pepper, any kind would do great
1 tablespoon +1 teaspoon butter

Tomato sauce:

400 ml tomato puree, 1+ 3/5 cups
600 ml hot water, 2+ 2/5 cups
1,5 tablespoons butter, change with olive oil for a vegan version
2 cloves of garlic, crushed
A tablespoon vinegar
A pinch of salt
A pinch of black pepper
A pinch of red pepper

Yoghurt sauce, skip if you are vegan or substitute with a vegan alternative
5 tablespoons savoury yoghurt
2 cloves of garlic, crushed
A pinch of salt
1/2 teaspoon black pepper

Parsley leaves, for garnishing

For the vegan filling:

1 good handful of green lentils
300 g mushroom, finely diced
1,5 onions, finely diced
3 cloves garlic, finely diced
3 tablespoons olive oil
1 levelled teaspoon salt
1 levelled teaspoon black pepper
1 teaspoon sweet red pepper
1 levelled teaspoon red pepper flakes

Instructions

Mix the ground beef, grated onions, salt, black pepper, red pepper, parsley and 1 tablespoon of butter in a bowl. Knead until all combined.
Fill the pasta with the meat mixture and push with your little finger to fill it completely. Clean the outside of the pasta if there is any mixture on them.
Grease an enamel tray, around 30-35 cm(12-14 in), with a teaspoon of butter and place the filled pasta one after another until you have a big circle around the tray.
Then fill the rest of the tray with smaller circles.
To make the tomato sauce, heat the butter in a saucepan and add the garlic. Pour in the tomato puree before the butter melts totally and stir.
Add in the hot water, vinegar, salt, black pepper and red pepper.
Stir and turn the heat off.
Place the tray on the stove, on a large burner with high heat.
Heat for a minute and pour in the tomato sauce gently and bring to a boil.
Turn the heat to the medium-low and cook a minute less than the package instructions. 10 minutes for my tray.
While pasta is cooking mix the garlic, yoghurt, salt and black pepper until smooth.
After 10 minutes turn the heat off and let it sit and soak all the sauce for five minutes.
Place the yoghurt in the centre of the tray and top with some parsley leaves.
The simple and delicious tray mantı is ready to enjoy! take a big spoon with its tomato and yoghurt sauce and let it fill your mouth with all flavours!

For the vegan filling:

Boil the green lentils in a small saucepan until soft.
Heat the olive oil in a large frying pan. Add in the onions and sauté for about five minutes until the onions start to brown.
Add in the garlic and stir.
Add the mushrooms in three batches. This will help the mushrooms to keep their juice inside.
Continue to sauté until mushrooms are browned. Add in the cooked lentils, salt, black pepper, red pepper and red pepper flakes.
Stir until all combined.
Turn the heat off and let it cool down to fill the pasta.

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