2 cups flour

2 Eggs

1/2 Cup Water

1/2 onion

1lb Ground Bison (you may alternate with beef or lamb)

2tsp Oregano

2tsp Garlic Powder

2tsp White Pepper

2tsp Cumin

2tsp Paprika

Salt

1 Cup Plain Yogurt

2tsp Minced Garlic

1 Stick Butter

1 1/2tbsp Chili Flakes

EVOO

Fresh Dill

My favorite recipe is now here, in writing, on my blog, with my personalized ingredients and I am beyond excited. I have spent a lot of time in Turkey and it is a culture that is near and dear to my heart. I remember my first trip to Istanbul, it was snowy and magical and engraved in my mind forever. My friends mother, Gunay, taught me how to make Manti. She took me to their neighbors house where 6 women were seated around a table folding Manti. I sat and listened to them speak Turkish, picking up on every other word. I watched as they meticulously folded each piece. It was an art form. And then we got to eat, and after all that work, you always crave more. My recipe is based off of not only her recipe, but my favorite restaurant for Manti, Casita. I put an American twist by adding organic ground Bison and a few alternative spices. I will give you a warning, folding these takes a WHILE. However, it is such a fun process and the more people, the better.

Begin by making your dough. Similar to pasta I create a hole in the center of the flour, add a little salt, the egg and water. Stir in slowly using a fork. When it starts to clump, begin kneading. If the dough is too dry, wet your hands now and again and keep kneading. Let the dough rest covered for 15- 20 minutes.

Mince half an onion to a very very small mince. Throw them in bowl with ground bison, Oregano, Garlic Powder, White Pepper, Cumin, Paprika and Salt. Mix.

Break off handfuls of dough keeping the rest covered as you work. I roll out my pieces and run them through my Imperia pasta maker on level 4. Measuring out the dough, cut 1.5inch x 1.5inch squares.

Start to fold your dumpling by pressing together all four corners. Start with one side and work your way around.

Put Manti on a tray so they don’t stick.

In a small bowl mix your yogurt and garlic.

In a separate pan on low. Add a stick of butter with Chili Flakes, let cook until the butter begins to turn red from the flakes.

Bring a pot of water to boil with a little salt and olive oil. When the water is boiling add in your Manti. They are done when they begin to float. Drain and let rest.

Similar to my favorite Manti restaurant in Istanbul, I pan sear a few as well to have some crispy and some soft.

On top of your Manti add a few scoops of Garlic Yogurt and drizzle the chili butter over. Add some sprigs of Dill and enjoy!