Estimated Nutrition (whole recipe, rough)
Counts 11 of 13 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Yogurt | 170g plain Greek | 100 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Meat | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- flour - 5 cups (550g)
- salt - 3 tablespoons (36g)
- eggs - 2 (100g)
- water - 10 2/3 cups (2125g)
- onion - 2 small size (100g)
- parsley - 1/3 bunch (20g)
- black pepper - ½ teaspoon (1g)
- ground meat - 1 ½ cups (250g)
- tomato - 1 large (200g)
- margarine - 6 tablespoons (60g)
- red pepper - ½ teaspoon (1g)
- garlic - 6 cloves (18g)
- yogurt - 3 cups (660g)
- =
Directions
Sift flour into a large dish and set aside 1/3 cup. Add one tablespoon salt to the remaining flour, mix and make hole in the center. Blend in the eggs, gradually add 2/3 cup water and make a stiff dough. Knead for 7-8 minutes and divide into three balls. Cover with a damp cloth and let stand for 10 minutes. Peel the onions, wash and chop finely. Wash the parsley, separate the leaves and chop finely. Add the onion, parsley, ½ tablespoon salt and the black pepper to the ground meat and mix. Sprinkle with flour and roll out one of the dough balls until 1 millimeter thick. Cut it into 2 cm squares, place about half a teaspoon of the filling at the center of each square and bring the four corners together at the top, press and seal. Process the remaining dough balls in the same way.
Place the remaining water and the salt in a pan and bring to boil. Add the little dough bundles (manti) and cook for 15-20 minutes, stirring occasionally. Wash the tomato and grind into another saucepan, add margarine and simmer for about 5 minutes, add the red pepper. Pele, wash and crush the garlic and mix into the yogurt. While serving, pour the garlic yogurt over the manti and then sprinkle with the tomato sauce.