Wednesday, January 16, 2013

Sulu Manti (Manti Soup) + Giveaway!

Last month I participated in the Made With Love Virtual Dinner Party and created a delicious vegetarian entree submitted to the book by Martha Stewart. It was her mother's pierogi recipe. When the folks at Benbella Books contacted me recently and asked if I'd like to give away a copy of this book as well, I thought it would be a great opportunity to not only share the book with a lucky reader, but also share one of my beloved family recipes.

This one comes from my maternal grandmother. Sulu Manti is the soup version of regular, or Sini Manti. In Turkish the word "sulu" means soup and "sini" means pan. Hence the difference between the two dumplings. The pan version of these dumplings is my absolute favorite thing in the world. The soup version showcases the same delicious dumplings (albeit in a slightly different shape) but boils them in a delicious tomato-infused broth along with the optional addition of chickpeas.

Although it's a bit more work than a standard chicken noodle, this soup is total comfort in the wintertime. Even if you didn't grow up with these flavors on your palate on a cold winter's day, you will totally see where I'm coming from if you extend the effort to make this soup for your family. You will taste the love and effort with every bite. Me... I simply taste my grandmother's cooking, and my childhood.

Here are the rules for the Made with Love cookbook giveaway... giveaway starts right now and lasts until January 22nd at 11:59pm. I will randomly pick one winner from all the comments on this post. US residents only, please.

To enter...

1. Leave a comment telling me which family recipe you would have contributed to the Made with Love cookbook if you had the opportunity. You can just tell me what it's called with a short description. No need to post the actual recipe in a comment :)
2. Like Mission: Food on Facebook. Leave a comment telling me you did.
3. Follow @missionfood on Twitter. Leave a comment telling me you did.
4. Follow Mission: Food on Pinterest. Leave a comment telling me you did.

That gives you 4 chances to win the book! You don't need to do all 4 methods, just as many as you'd like, but the more you do the more chances you have to win. Good luck!!

Sulu Manti (Manti Soup)
Serves 8

3 cups all-purpose flour, plus more as needed
2 eggs
1 tsp. kosher salt
3/4 cup water
1 T. extra-virgin olive oil

1 lb. ground beef
1 small onion, minced (about 1/3 cup)
1/4 cup chopped parsley
2 tsp. kosher salt
1/2 tsp. ground black pepper
1/2 T. paprika

5 T. unsalted butter
2 1/2 cups crushed or ground peeled tomatoes
5 1/4 cups chicken broth
7 cups water
5 cloves garlic, minced
1/2 cup lemon juice
2 T. + 1 tsp. kosher salt
1 T. paprika
1/2 tsp. ground black pepper
1 (15.5 oz) can chickpeas, drained and rinsed (optional)
2 T. dried mint

To make the dough, fill a large mixing bowl with the flour and make a well in the center. Beat together the eggs, salt, water, and olive oil. Add the wet ingredients to the well.

Slowly incorporate the flour into the wet ingredients until a ball of dough is formed (alternatively add the flour to the mixer bowl of a stand mixer, add the wet ingredients, and use the dough hook attachment to make the dough). The dough will be somewhat sticky so add a bit of flour as needed, and knead the dough until smooth. Cover the dough with a tea towel and set aside for 30 minutes.

Mix together the ground beef, onion, parsley, salt, pepper, and paprika until well incorporated.

Lightly dust several baking sheets with flour to keep the manti from sticking until they are ready to be boiled.

Using a pasta roller or a rolling pin, in batches roll out the dough until it very thin, dusting the dough with flour as needed (using the Kitchenaid pasta roller attachment, roll until #4 for thickness). Cut each strip of dough into 1 1/2 inch squares. Place 1 teaspoon of meat filling into the center of each square.

You can shape the manti a couple different ways. For the first shape, pinch the two ends with your fingers as if you are going to form a canoe-shape, but then bring the two ends together in the middle to form a satchel, slightly twisting the dough together in the center to seal it.

Alternatively, fold the manti into a triangle, sealing all the edges well. Pinch together the two opposite ends of the triangle to form a tortellini-like shape. Place the manti on the baking sheets. Repeat with the remaining dough and meat filling.

Start the soup by melting the butter over medium heat in an 8-quart stockpot. Add the tomatoes and cook for a few minutes to heat through. Add the chicken broth, water, garlic, lemon juice, salt, paprika, and black pepper. Raise the heat and bring to a boil. When the mixture comes to a boil, carefully add the manti to the soup along with the chickpeas, if using. Cook the manti for about 10 minutes until tender, but not mushy. Add the dried mint and serve.


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