Turkish Vegan Manti
For 2 (for 4)
Onion: 1 (2)
Potato: 2 (4)
Parsley: 1 bunch (2 bunches)
Mint : 1 bunch (2 bunches)
Baby Spinach: 1 bag (2 bags)
Chilli Flakes: 2 pods (4 pods)
Paprika: 1 pod (2 pods)
Dumpling Wrappers: 1 pack (2 packs)
Yoghurt: 1 pot (2 pots)
Crushed Garlic: 2 sachets (4 sachets)
Sautéed Tomato Paste: 1 sachet (2 sachets)
Butter: 2 packs (4 packs)
Sumac: ½ pod (1 pod)
Per serving: Energy (kcal) 558 Fat 8g of which saturates 4g Carbohydrates 98g of which sugars 19g Protein 23g Salt 0.98g
Please note our recipes are packed in a facility that handles celery, crustaceans, fish, gluten, milk, molluscs, mustard, nuts, peanuts, sesame, soya & sulphites.
Manti are perhaps the missing link between Chinese and Italian cuisine, said to have been brought to Turkey by the nomadic Central Asian tribes who settled in Anatolia during the middle ages. The word ‘manti’ is thought to be related to the Mandarin word ‘mantou’, meaning a steamed bun. While resembling a cross between pasta and steamed dumplings when plated, it’s the dramatic, vigorous flavours that set Turkish manti apart from other dumplings, with the cooling yoghurt and buttery tomato sauce coating the earthy spiced dumpling in a layer of lip-smacking satisfaction.
Preparation time:For 2 - 50 minsFor 4 - 65 mins
Cooking time:For 2 - 50 minsFor 4 - 65 mins
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