Manti soup

Manti soup

Prep. 15 mins
Cooking 30 mins
Serving 4

INGREDIENTS Measurements


3 cups flour
1 teaspoon salt
1 1/2 cup milk
1 egg, beaten
3 cups chicken stock, warm

  For filling

Cooked minced beef with onion salt and pepper

  For mint sauce

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

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