BEEF & SOUR CHERRY MANTI WITH TOMATO-CHILLI BUTTER
Treat yourself to a Turkish feast and put these beef and sour cherry manti (dumplings) centre stage. You can pre-make the manti and freeze them for ease
Provided by Selin Kiazim
Categories Dinner, Lunch, Pasta
Time 1h50m
Yield Serves 4-6
Number Of Ingredients 23
Steps:
- To make the dough, put the flour and salt in a stand mixer with a dough hook. Add the egg and oil, then mix on a low speed. Gradually add about 2 tbsp water. Once the mixture starts to clump, tip out onto a lightly floured work surface and knead for about 10 mins until you have a firm, smooth dough. Cut into four portions, wrap each one and rest in the fridge for 30 mins.
- To make the filling, combine all the ingredients with some salt and mix well by hand. Fry a small amount to check the seasoning.
- Feed one piece of dough through the largest setting on a pasta machine, then fold in half before rolling again. Continue until you reach setting 2/3. Lay the dough out on a work surface dusted with semolina and cut into squares about 6 x 6cm. Spoon 1 tsp of the filling into the centre of each. Brush a little water around the edges and gather up in the centre to form a manti shape (see top image). Continue until you run out of filling, putting the finished manti on a tray heavily dusted with semolina. Keep the remaining pasta wrapped as you work. You'll have more than you need (see tip, below). Chill the manti for up to 24 hrs.
- To make the tomato-chilli butter, melt half the butter in a pan, add the oregano and tomato purée and cook briefly before pouring in the passata with a pinch of salt. Cook over a low heat for around 20 mins. Finish with a splash of sherry vinegar and a pinch of caster sugar. Heat the remaining butter until it browns, pour through a fine sieve, leave to cool for 2 mins, then add the pul biber. Combine the sauce and chilli butter and keep warm. Make the garlic yogurt by whisking the ingredients with 2 tbsp water.
- Cook the manti in boiling water for about 5 mins until tender and the meat is cooked though. Drain and serve the manti with the yogurt sauce and chilli butter, and sprinkle with pine nuts and thyme.
Nutrition Facts : Calories 607 calories, Fat 40 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 14 grams protein, Sodium 1.1 milligram of sodium
BEST DAMN CHILI
After years of adjustments I have found a recipe for all to enjoy. Previous ones were either too hot or too mild, this one even was to the liking of my finance who hates chili.
Provided by Danny Jaye
Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes
Time 2h50m
Yield 12
Number Of Ingredients 28
Steps:
- Heat oil in a large pot over medium heat; cook and stir onion, bell pepper, Anaheim pepper, jalapeno peppers, and garlic in the hot oil until softened.
- Meanwhile, heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; add Worcestershire sauce and garlic powder. Crumble bouillon cubes over beef and add beer. Continue to cook , scraping any browned bits from the bottom of the skillet, until liquid is hot, about 3 minutes. Stir beef mixture into pepper mixture.
- Stir crushed tomatoes, diced tomatoes, tomato paste, and wine to the beef mixture. Season with chili powder, 2 tablespoons cumin, brown sugar, pepper sauce, basil, paprika, salt, oregano, and black pepper. Bring to a boil and reduce heat to medium-low. Cover and simmer until meat and vegetables are very tender and flavors have developed in the chili, about 90 minutes, stirring occasionally.
- Mix kidney beans into beef and vegetables. Continue to simmer until beans are hot, about 30 minutes more.
- Blend sour cream, cilantro, and remaining 1/2 teaspoon cumin in a food processor until smooth. Serve sour cream mixture with chili.
Nutrition Facts : Calories 406.3 calories, Carbohydrate 27.6 g, Cholesterol 74.4 mg, Fat 21.1 g, Fiber 7 g, Protein 25.2 g, SaturatedFat 7.8 g, Sodium 1014.5 mg, Sugar 7.4 g
SWEET AND SOUR BEEF
This is what I chose when I got to pick what we had for dinner! If possible, remove lid for the last hour.
Provided by SDSCHMIDT
Categories 100+ Everyday Cooking Recipes
Time 6h15m
Yield 4
Number Of Ingredients 6
Steps:
- Heat a deep skillet over medium heat. Cook and stir beef in hot skillet until completely browned, 7 to 10 minutes. Transfer beef to a slow cooker.
- Whisk water, vinegar, soy sauce, brown sugar, and cornstarch together until smooth; pour over the beef.
- Cook on Low until the beef is tender and the sauce is thick, 6 to 8 hours.
Nutrition Facts : Calories 320.7 calories, Carbohydrate 41.8 g, Cholesterol 59.8 mg, Fat 6.5 g, Fiber 0.4 g, Protein 23.1 g, SaturatedFat 2.5 g, Sodium 2090 mg, Sugar 30.2 g
SWEET-SOUR BEEF
I like to serve this sweet and sour dish over pasta shells and then garnish each serving with fresh chives. Chock-full of tender beef, sliced carrots, green pepper and onion, it is so hearty and delicious. -Beth Husband, Billings, Montana
Provided by Taste of Home
Categories Dinner
Time 7h15m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a large skillet, brown steak in oil over medium-high heat; transfer to a 5-qt. slow cooker. Add the next 10 ingredients; stir well. , Cover and cook on low until meat is tender, 7-8 hours. If desired, thicken cooking liquid. Serve with pasta. If desired, top with green onions.
Nutrition Facts : Calories 302 calories, Fat 8g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 641mg sodium, Carbohydrate 31g carbohydrate (26g sugars, Fiber 3g fiber), Protein 27g protein.
HOMEMADE MANTI (TRADITIONAL TURKISH DUMPLINGS)
Manti is a famous meal from my country. To prepare this dish takes time, but I'm sure you'll agree it's worth it! Enjoy-afiyet olsun (bon appetit)!
Provided by Asli Ocak
Categories Main Dish Recipes Dumpling Recipes
Time 1h30m
Yield 4
Number Of Ingredients 11
Steps:
- Combine the flour and salt in a mixing bowl. Add the eggs and water, mixing well with your hands. Add more water, if needed, to form a soft dough. Cover and set aside for at least 30 minutes.
- Shred the onions and place them in a colander or sieve set over a bowl; drain the juice and discard. Combine the onion, ground beef, salt, and pepper; mix the meat well with a spoon until mashed.
- Divide the dough into two portions and lightly flour a work surface. Keep one piece of dough covered while you roll out the second portion into a rectangle, rolling the dough as thin as you can. Cut the rectangle into 2-inch squares with a knife or pastry wheel.
- Place about 2 teaspoons of the meat filling in the center of each square. Seal the dumplings by gathering the edges of the dough and pinching them together at the top to form a bundle. Transfer the finished manti to a floured plate, and sprinkle more flour over the manti to prevent sticking. Repeat with the second piece of dough.
- Heat the oil and red pepper flakes in a small skillet over low heat just until the pepper flakes have started to color the oil; don't let them burn. Remove from the heat and keep warm. Stir the minced garlic into the yogurt and set aside.
- Bring a large pot of salted water to a boil over medium-high heat, and cook the manti until the filling is no longer pink, and the dough is tender, 20 to 25 minutes. Drain well. Divide the manti among four plates. Spoon the yogurt sauce over the manti and drizzle each serving with the hot pepper oil.
Nutrition Facts : Calories 560.1 calories, Carbohydrate 64.4 g, Cholesterol 120 mg, Fat 23.2 g, Fiber 4.3 g, Protein 23.2 g, SaturatedFat 6.5 g, Sodium 439.5 mg, Sugar 9.4 g
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