Manti with Broccoli, Tomato Butter and a Garlicky Yogurt

Manti are delicious little meat filled Turkish dumplings. Here they are boiled with broccoli which adds a beautiful bright color to this flavorful dish. The yogurt and tomato butter are a great flavor combo for this complete meal. Recipe adapted from Food and Wine. 

Prep and Rest Time: 1 ½ hours  | Cook Time:  10 mins  | Course: Dinner | Servings: 6

Dough:

1 cup flour

1 egg

1 tsp salt

1 tsp olive oil

3 Tbsp water

Meat Filling:

½ lb ground beef

1 small onion, grated

3 Tbsp parsley, minced

1 tsp salt

Freshly ground pepper, to taste

Tomato Butter:

1 14 oz can diced tomatoes

4 Tbsp butter, melted

Salt and pepper, to taste

Garlicky Yogurt:

1 cup greek yogurt

1 clove garlic, grated

Salt, to taste

1 head broccoli, cut into florets

Place flour, egg, salt, olive oil and water into a mixing bowl and stir/knead until it comes together and is smooth. About 2 minutes in a stand mixer or 5 minutes if kneading by hand. Cover with plastic wrap for up to 1 ½ hours.

In a medium bowl mix the beef, onion, parsley, salt and pepper until well combined.

In a small bowl, mix the yogurt, garlic and salt

In a blender mix the tomatoes, butter, salt and pepper until smooth; transfer to a small saucepan and keep warm.

When the dough has rested, bring a stock pot of water to boil and prepare a baking sheet with a light dusting of flour. Roll the dough into a rectangle of 1/16th inch thickness with a rolling pin on a lightly floured smooth surface. Cut dough with a pizza or dough roller into 2 inch squares. Fill  each square with a ½ tsp of filling and fold the dough over to create a triangular shape. Press the edges to seal. Place on the prepared baking sheet.

When manti are filled, place in boiling water with broccoli and cook for 5 minutes. Transfer to a serving platter and dot with tablespoons of garlicky yogurt and drizzle with the warm tomato butter.