Manti soup

Prep. 15 mins

Cooking 30 mins

Serving 4

Easy

INGREDIENTS Measurements

3 cups flour

1 teaspoon salt

1 1/2 cup milk

1 egg, beaten

3 cups chicken stock, warm

Cooked minced beef with onion salt and pepper

1 tablespoon ghee

1 teaspoon garlic, minced

1 tablespoon fresh mint, chopped

salt and pepper

2 tablespoons yogurt (for garnish)

- Preheat oven to 170 degrees Celsius
- Mix flour, salt and milk in an electric mixer on a medium high speed
- Knead for about 15 minutes or until soft dough is formed
- Roll out dough on a lightly floured dusted surface into 0.5 cm thickness
- Divide dough into small squares (about 3 cm square)
- Brush dough square with egg, fill with cooked meat mixture
- Pinch the 2 ends of the dough to seal it, leaving the meat mixture in the centre
- Bake in a greased oven tray for 15 minutes or until golden brown
- Pour warm stock over manti once it is out of oven, then place it again for another 15 minutes
- Meanwhile, prepare mint sauce. Sauté garlic in ghee until golden color.
- Add mint and mix well, season with salt and pepper, set aside
- Serve manti in a serving plate, pour remaining stock over manti and garnish with mint sauce and yogurt