Invent

Copy-Cat Manti | Phyllo Dough Roses with Yoghurt + Chili Oil


 

Manti is a type of dumpling made with unleavened pastry dough and filled with minced lamb or beef.  It can be prepared a number of ways, which I will cover in future posts.  This recipe for phyllo dough roses, or rosettes, is meant to mimic the experience of savoring manti without all the hustle and bustle of making it.  But why roses one might ask?  Because rolls are not pretty enough!

According to some researchers, manti first reached Cilician Armenia as a result of the cultural interaction between Armenians and Mongols during their alliance in the 13th century.  However, some researchers do not discount the possibility that manti may have originated in the Mid East and spread eastward to Korea and China through the Silk Road (source).

step-by-step instructions

 

Prepare filling, a mixture of seasoned minced beef sautéed with onions, tomatoes, garlic and parsley.  Make this ahead of time and allow to cool to room temperature before use.

Assemble phyllo dough sheets into coils as instructed in the recipe and place onto parchment lined sheet pans.

Brush tops with safflower or sunflower oil.

Bake rose pastries, aka Copy-Cat Manti, 20-to-25 minutes until golden.  Drizzle each with about 2 teaspoons chicken broth and bake for another 5 minutes until all liquid evaporates.

Meanwhile, prepare yoghurt sauce and chili oil.  Combine yoghurt and garlic and warm until just heated through.  In a separate skillet, heat butter, oil and red pepper until sizzling hot.

Place pastries onto individual platters, spoon over yoghurt sauce and drizzle lightly with chili oil.

 

COPY-CAT MANTI | PHYLLO DOUGH ROSES WITH YOGHURT AND CHILI OIL

print this recipe

 

1 box (16 oz) store-bought phyllo dough, thawed

2 onions, finely diced
1 tablespoon olive oil
16 oz-to-20 oz minced lamb or beef
2-to-4 cloves garlic, minced
12 oz tomato, finely diced
1 ½-to-2 teaspoons salt
1/2 teaspoon black pepper
1/4 teaspoon white pepper
1/4 teaspoon red Aleppo chili pepper
a generous handful of chopped parsley

safflower or sunflower oil, as needed
¾-to-1 cup chicken broth

2 cups yoghurt, slightly warmed
3-to-6 cloves garlic, minced
salt, optional

2 tablespoons butter
2 teaspoons oil
2-to-3 teaspoons red Aleppo chili pepper

Prepare filling. Sauté onions in one tablespoon olive oil until translucent. Add meat and garlic and continue cooking until most liquid gone. Add tomatoes; cook another two minutes then remove from heat. Season with salt and peppers then add in parsley. Cool completely.

Set aside two 18”x13” sheet pans and cover with parchment paper. Preheat oven to 350°F.

Assemble pastry. Lay one sheet of phyllo dough on a working surface with the longest side facing you; fold in half horizontally. Spoon about a heaped tablespoon filling along length of dough and roll pastry over into a cylinder; seal with a little water as needed. Shape cylinder into a small, tight coil and place on the baking sheet, seam side down. Continue to form remaining pastries, arranging 12 roses on each baking sheet.

Bake pastry. Brush phyllo dough roses with oil and bake 20-to-25 minutes until golden. Drizzle each with about 2 teaspoons chicken broth and bake for another 5 minutes or so until all liquid evaporates.

Meanwhile, prepare yoghurt sauce and chili oil. Combine yoghurt, garlic and salt if using and warm until just heated through. In a separate skillet, heat butter, oil and red pepper until sizzling hot.

Serve. Place pastries onto individual platters, spoon over yoghurt sauce and drizzle lightly with chili oil.

Makes 24

 

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