Turkish Manti-Style Viral Pasta

On every platform on the Internet somebody is hyping about this deconstructed Turkish Manti dish.

I love the original one and bought frozen Manti from a Turkish supermarket sometimes. Preparing these tiny dumplings at home can only be done as a family affair, because it is a labour of love for this dish.

The new way to prepare it is much more simplr and time saving. Instead of filling little dumplings, just boil the pasta and brown the meat in a pan with some onions and seasoning. I made it a very dry affair, because I used beef tatar or very lean ground beef.

A good seasoning is important. The Turkish yogurt got mixed with garlic, ground pepper and some fresh chives.

Butter was melted in a pan and a good amount of paprika powder was cooked in the butter.

Cooking the pasta was done on the side. Then everything was build up.

Ingredients:

100 g pasta

125 g very lean beef mince

1 green onion

1 tbsp olive oil

Oriental seasoning, pepper

175 g Turkish yogurt

1 tsp garlic paste

2 tbsp chives

Pepper

30 g butter

1 tsp paprika