Turkish Dumplings (Manti) with Chickpeas Cooked in the Oven

Turkish dumplings or manti (Manti) is a traditional Turkish dish. These dumplings differ from ours in size and shape. Turkish dumplings are molded into small squares. Due to the small size, it takes a long time to make dumplings, so Turkish women often get together when preparing dumplings for a wedding, name day or other holidays. Lamb or beef is selected as the filling, as well as chickpeas and various vegetables. Dumplings are boiled or baked in the oven with broth. Turkish dumplings are usually served with yoghurt sauce and spicy butter, or with yoghurt and tomato sauces. I tried to cook different versions of Turkish dumplings and offer the most delicious, in my opinion, recipe for Turkish dumplings with chickpeas baked in the oven.

Ingredients

• chicken broth 240 ml
• natural yoghurt 80 ml
• garlic (cloves) 3 pcs.
• nut 60 g
• paprika 1/4 tsp
• cumin powder 1/4 tsp
• salt 1/8 tsp
• black pepper 1 pinch
• wheat flour 200 g
• egg 1 pc.
• water 4 tablespoons
• salt 1/8 tsp
• black pepper 1 pinch
• tomatoes 200 g
• onion 1/2 pc.
• red pepper 1 pc.
• mint (chopped) 1 tbsp
• honey 1/2 tsp
• garlic (cloves) 2 pcs.
• 1 pinch salt
• black pepper 1 pinch

Directions

1. Cook the chickpeas first. Soak the chickpeas in cold water for 8-12 hours.
2. Change the water and boil the chickpeas until tender for 30-40 minutes over medium heat.
3. Prepare the dough. Pour flour, salt, pepper into a blender bowl and stir. Add egg and water.
4. Knead the dough. You can knead the dough with your hands, gradually adding water. The finished dough should be firm.
5. Form the dough into a ball.
6. Transfer the dough to a bowl, cover with cling film and leave for 10-20 minutes at room temperature.
7. Mash the finished chickpeas in mashed potatoes. Add paprika, cumin powder, salt and black pepper. Mix everything well. If the mass is too dense, add 1 tbsp. l. olive oil and stir.
8. Sprinkle flour on the table and lay out the dough.
9. Roll out the dough into a layer 1-2 mm thick.
10. Cut the dough into 5 cm squares.
11. Place some chickpea filling on the dough square.
12. Connect the opposite ends of the square.
13. Connect the other two ends and pinch.
14. Place the dumplings on a baking sheet, lined with parchment.
15. Bake the dumplings in the oven for 15-20 minutes at 200C.
16. Then transfer the dumplings to a high-sided baking dish. Pour chicken broth over the dumplings and bake in the oven for another 15 minutes.
17. Now prepare the tomato sauce. Heat 1 tablespoon vegetable oil in a skillet. Chop the garlic, onion and pepper into small pieces. Fry the onions, garlic and peppers in a skillet for 1 minute.
18. Chop mint finely. Add mint and honey to the pan. Stir and fry for 1 minute.
19. Chop the tomatoes finely. Add the tomatoes to the skillet and stir for 5 minutes. Add salt and black pepper and stir. Remove the pan from the stove.
20. Now make the yoghurt sauce. Chop the garlic finely and mix with yogurt.
21. Place the dumplings on a plate, top with tomato and yoghurt sauces and garnish with herbs.