Manti in the oven according to a step-by-step recipe with photos

Manti in sauce in the oven

First, mix milk, butter and eggs together. Mix all this thoroughly, add salt and start adding flour. Add it very slowly and stir - in the end we will get a tight, elastic dough that we need to knead and put in the refrigerator. It will lie there until we finish with the filling and sauce.

Next we move on to the filling. If the minced meat is purchased, then it is better to pass it through the meat grinder again, and in order not to waste time, pass the onion through the meat grinder. If the minced meat is homemade, then chop the onion and mix with it. Next, add salt to our minced meat, pepper and mix well.

For the sauce, we take tomatoes, wash them and cut off the tops. We grate the tomatoes themselves to make a paste, or grind them in a meat grinder. This paste needs to be poured into a saucepan, which can then be put in the microwave. Then chop the onion and carrots and fry them, then add them to the tomato pulp. The sauce is ready, all you have to do is bring it to a boil and leave it for the manti.

Next, we roll out our dough into a flat cake, cut it into squares and place each piece of minced meat on it. We blind the edges in the middle, leaving no gaps.

Place our manti on a baking sheet and place in a preheated oven, where we leave for 15-20 minutes to brown. After this, we take out the manti, put it in a saucepan with sauce, pour broth on top so that the manti is completely covered in liquid, and put it in the oven. Please note that few tomatoes were used for such a quantity of manti, but if you want a brighter taste, you can use more, but you must not overdo it, otherwise the taste will be sour.

Classic manti in the oven: step-by-step recipe

Only kneading the dough and modeling the semi-finished products themselves are traditional here, but according to reviews from housewives and the taste of the dish, it comes out very similar to the classic one. Lamb is often used as a filling for manti, but in Russia they often make combined minced beef and pork. The filling should be juicy, so less beef is used. The dough for manti is prepared in almost the same way as for dumplings.

Ingredients:

meat broth – 1 l;
beef – 200 g;
pork – 300 g;
large onion;
flour – 2 cups;
eggs – 2 pcs.;
milk – half a glass;
vegetable oil - 2 tablespoons. spoons;
butter – 50 g;
spices for meat - 1 teaspoon. spoon;
salt.

Cooking method:

Stir the eggs into the milk, heated to a comfortable temperature, without beating them.
Add a pinch of salt.
Pour in the oil and start pouring it into the flour in small portions. When the dough becomes soft and takes the shape of a ball, put it in film in the refrigerator. It is important that when you try to pull off part of the dough, it does not tear.
Grind the pork and beef through a meat grinder and add finely chopped onion.
Salt the minced meat well and add spices.
Roll out the dough on a board dusted with flour to form a not very thin layer - the countertop should not be visible.
Cut into squares with a side of 8 cm.
Place a large spoonful of minced meat in the center of each and add a piece of butter.
Raise the edges and roll them up to make a bag.
Place the manti in a mold and pour in the meat broth. Cook, uncovered, for half an hour. Oven temperature – 190 degrees.

Turkish cooking method

First, sift the flour through a sieve into a deep bowl. Make a well and add the egg and salt. Next, knead the dough, gradually pouring in water, about 150 ml. Set the dough aside until the filling is ready.

We take minced meat - if purchased, it is advisable to put it through a meat grinder so that there is no cartilage and other things. You can also skip the onions so as not to waste time. If the minced meat is homemade, then just finely chop the onion for it. Salt our filling, pepper and mix thoroughly.

Next, roll out the dough into a thin layer and cut into squares, determine the size at your discretion. We put the filling on each square and fold it in half, sealing the edges - you get something like a small plate. Place them beautifully in a greased deep pan and place in a preheated oven for 20-25 minutes.

While they are baking, prepare the sauce. For the white sauce, take yogurt (not sweet and without fillers) and mix it with garlic, pressed through a garlic press or grated on a fine grater, and add salt to your taste.

For the tomato sauce, place a small saucepan on the heat and add butter. When it melts, add tomato paste and fry for 1-2 minutes, stirring constantly. Next, pour water, about 400 ml, add salt, pepper and mix. The resulting sauce needs to be boiled and removed from the stove.

Then we take out the manti and pour it with tomato sauce so that the manti is completely hidden under the liquid. Place the manti back into the oven for another 10 minutes.

Once everything is ready, take out the Turkish manti and pour the white sauce into the center of the dish.

Bon appetit!

Step-by-step preparation

Dough

Scramble a chicken egg in a bowl, add 50 - 70 g of prepared water, salt to taste. Gradually adding flour, begin to knead the dough. Start kneading the dough in a bowl, simply add flour and stir until the dough begins to thicken.
When the dough begins to thicken, move to a work surface. Sift the remaining flour onto the table. Place the dough directly on the flour, now the dough is liquid and soft - it is almost impossible to knead it. It is necessary to obtain density. When the dough becomes such that it can be kneaded, remove the remaining flour to the side and add it as needed. The dough should be soft and lively, but not at all sticky.
This dough does not stick to your hands, even if you press on it, it is homogeneous when cutting, and does not stretch for the knife. This dough can be cut into small pieces if necessary. Wrap the dough in film and leave it on the work surface for 30 - 40 minutes to obtain the necessary softness and pliability.

Filling

Both beef and lamb are suitable for the filling. It is better to take meat that is not very lean so that the manti comes out juicy. Take a large onion (you can have more onions, the same amount as meat). You will also need 170 ml of hot broth or water and 60 - 80 g of butter.
Grind the onion and meat in a meat grinder to the consistency of minced meat, add salt, ground black pepper, and you can add chopped parsley. If the minced meat turns out to be a little dry, you can add a little water. Stir all ingredients until smooth minced meat. It should stick and smear well. Cover the minced meat and leave to brew for 25 - 35 minutes.

Cooking

For the first time, try cooking manti in a ceramic baking dish with a diameter of 30 - 40 cm. In the future, cook manti on a metal baking sheet, this way you can prepare a larger number of manti. Sprinkle a baking dish with flour and grease with butter. It is better to remove excess flour.
Roll out the dough. It is best to roll out the dough thinly - 1 - 1.5 mm thick. Cut the dough into even squares, the sides of which will be 6 - 7 cm. Once the dough squares are fairly even, you can lay out the minced meat.
Moisten the edges of the dough with a little water - they dry quickly and may not stick together well. Fold the dough in half and carefully work the edge.
Place it in the manti form. Tight enough, but so that they do not touch each other. There should be some space left between the manti, because where they stick together there will be a thick edge and the dough will come out tough. Sprinkle the manti with olive oil. Or brush with a pastry brush.
Place the pan with manti in the oven, preheating it to 180°. To begin with, let it sit for 8 to 11 minutes until the edges become golden brown. For now, remove the pan from the oven and pour hot broth into it, until about half the manti is filled. Place small pieces of butter on top.
Now put the pan in the oven again, this time until the manti is fully cooked, for 20 - 25 minutes. As a rule, during this time there is no more broth left in the mold. If there is still broth left, pick it up and pour it over the manti. That's it, the manti are ready. You can serve the dish with garlic sauce or sour cream.

Recipe for lazy housewives

Cooking lazy manti rolls in the oven differs from ordinary ones more in the method of sculpting than in the composition.

First we make the dough. To do this we mix butter, eggs and salt. Add flour to them, making sure to stir. This way we will have a dough that needs to be kneaded and put aside until we prepare the filling.

For the filling we take minced meat, if it’s homemade, then just like that, and if it’s purchased, then it must be put through a meat grinder so that no cartilage gets caught. If we use a meat grinder, pass the onion through it, and if not, then just finely chop it. Mix with minced meat, add salt and pepper, then stir again so that the salt is distributed evenly.

Next, take out the dough and roll it into a thin cake. We cut it into strips. Place the filling on each strip so that there is a gap between the pieces. After this, we bend the strip in half lengthwise and mold it together - in the end we will get something like a train with filling instead of carriages. We twist the resulting train into a spiral so that the filling is directed upward.

Place our spirals on a deep baking sheet or in a mold and pour tomato juice on top. We make it from boiled water, tomato paste and salt, which need to be mixed in the right proportions - the more paste, the richer the taste. You can add different spices to suit your taste.

After filling the spirals with tomato juice, place them in an oven preheated to 180 degrees. Cook for about an hour, but it’s better to check with a fork for doneness. Just before cooking, you can sprinkle the manti with grated cheese.

To steam the manti better, you need to cover them with foil. Bon appetit!

Find out how to quickly make lazy manti in a slow cooker.
Manti can also be cooked in a double boiler. Here you will find a recipe with photos.
Many recipes for manti sauces can be found at the link.

Video recipe

Above you have read a step-by-step recipe for preparing manti in the oven. We also invite you to watch the step-by-step cooking video to see the process itself and understand how best to prepare this dish.

You have read the recipe for making manti in the oven. This dish has a huge number of options both in composition and preparation. If you know the original recipes for this (and not only) tasty and nutritious dish, then feel free to share them in the comments. Bon appetit and be healthy!

Classic manti

Since there is a wide variety of manti recipes, we will first look at the most classic one - with unleavened dough and stuffed with minced pork, but you can replace it with any other, for example pork-beef or chicken. Here's what you'll need to make manti:

For the test:

Flour - 5.5 cups;
Egg – 1 piece;
Warm water – 1.5 cups;
Melted butter – 1/2 cup;
Salt – 1 teaspoon.

For filling:

Minced pork – 1 kg;
Medium-sized potatoes - 2 pieces;
White onions – 2 pieces;
Salt – 1 teaspoon;
Black pepper – 1 teaspoon;
Cumin – 1/2 teaspoon.

Classic manti

Preparation:

Mix flour and salt in a bowl, then add warm water, melted butter (it should be liquid and warm) and beat in 1 egg. If you have a mixer, then mix the dough for about 30 seconds, and then knead it with your hands for a couple of minutes. If you initially knead by hand, use a wooden spatula to mix the dough and then knead it for 5-6 minutes. Cover the finished dough with cling film and leave for 10-20 minutes. The dough should be neither too soft nor too tight.
Chop the onion very finely; it is best to grind it in a meat grinder. Cut the potatoes into small cubes. In a large bowl, mix the ground pork along with the onion, potatoes, salt and other spices. Mix well with a wooden spatula.
As soon as the dough has settled, it must be cut into two parts, placing the second in cling film. Sprinkle flour on your work surface, place the dough on top and gently press it with your fingers so that it is easy to roll out. Next, roll out the dough with a rolling pin, it should be very thin, but not torn!
Cut the rolled out dough into squares, and put the meat filling on top of them (add about one teaspoon). We connect two opposite corners, then repeat the same with the other corners. The filling should be covered with dough on all sides; the manti is shaped like an envelope. Then we connect all the corners together.
Manti can be cooked in the oven or in a double boiler; we will cook them. Cook in boiling water, adding a little vegetable oil. The cooking process takes about 10-12 minutes.

Serve the finished manti with a piece of butter and sour cream or other sauce and enjoy the dish!

Manti in Turkish

Definitely a dish that everyone should try. Small pots filled with spiced meat, boiled in water and served with the yoghurt sauce from the previous recipe and a little butter. Turkish manti are popular all over the world, and the dish itself has become traditional in Turkish cuisine.

The tradition of making manti is associated with weddings - each bride had to make manti for each guest for her wedding, making them as small as possible. A housewife who managed to cope with the task was considered a good bride. Turkish manti are traditionally prepared in very small sizes - up to 5-6 pieces can fit on a tablespoon!

What do we need to prepare Turkish manti:

For the test:

Flour – 1 glass;
Egg – 1 piece;
Salt – 1 teaspoon;
Warm water – 1/4 cup.

For filling:

Minced pork and beef – 1 cup;
White onion – 1 piece;
Parsley or dill – 1/4 cup;
Salt – 1\2 teaspoon;
Paprika – 1 teaspoon;
Black pepper – 1/4 teaspoon.

For the sauce:

Butter – 1 teaspoon;
Olive oil – 1 teaspoon;
Red pepper – 1/4 teaspoon;
Black pepper – 1/4 teaspoon.

Manti in Turkish

Preparation:

Mix flour and salt in a large bowl, then beat in the egg and carefully pour in warm water. First, mix the dough with a spoon, and then transfer it to a floured surface and knead with your hands. The dough should be a little tight, not too soft. Wrap the finished dough in the form of a ball in cling film and leave for half an hour while we prepare the filling.
Grind the onion in a blender or meat grinder, mix it with minced pork and beef, add very finely chopped herbs and, if desired, garlic, then add salt and all other spices to the meat. Mix everything well.
We put water on the fire, at this time we roll out the dough: on a floured surface we roll out a thin (about 2-3 mm) layer of dough, and from it we cut out small squares of a couple of cm, put 1/4 teaspoon of meat filling in the middle. Carefully close the dough (connect the dough at the corners, and then connect all the corners together), the filling should be covered with dough on all sides! Place the manti in boiling water, add 1 teaspoon of salt and boil for 10-12 minutes. If desired, such manti can be frozen (they are stored for 2-3 months).
Heat the butter over a fire; as soon as it melts, add olive oil and pepper. Keep on fire for 30-40 seconds.

Serve manti with either sour cream or yoghurt sauce and top with cream sauce - enjoy!

What do we know about the history of the appearance

The origin of this dish is attributed to different peoples - some sources claim that it was first prepared by the Caucasian peoples, others believe that the dish is Turkish, and its roots go back to Ancient China. Its very name translates as “head”, since the dish, according to legend, was first prepared in order to deceive ancient spirits.

The Chinese commander was given an order to execute at least four dozen men so that the ancient spirits would help the people of China get rid of the drought that had destroyed all their grain. The commander was an extremely kind and merciful man who decided to deceive the spirits - he gave the order to prepare four dozen items similar to human heads, and this is how the first manti came into being. A few decades later, the Chinese began to actively consume dough products as food, which is why China is considered the birthplace of the dish.

What’s amazing is the variety of this dish in different countries - each nation has its own separate recipe and even its own name. The main difference between the dish is the filling. Pork or lamb filling is often used, but in some other versions chicken and beef are also used; manti with butter and mushrooms are also very popular.

Black pepper, garlic and onions, as well as other hot seasonings, are added to the minced meat. An interesting fact is that in some countries, camel meat flavored with camel hump fat is used as filling meat!

What about the dough for manti? For cooking, unleavened dough is usually used, since it cooks well and does not tear, it can also be rolled out very thinly, however, there are often cooking options with yeast dough, but it is better to bake such manti in the oven with a small amount of liquid - this way they will definitely retain their form.

The shape of the dish is also quite interesting, it resembles a bag tied on top - this is necessary so that the meat juice does not leak out during cooking. They are quite large and are traditionally eaten with the hands, a nod to Chinese culture.