Manti
Ground Beef, Garlic Yogurt, Burnt Butter, Pasley
Chef Tony Galleno of Mandolin Aegean Bistro | Miami, FL
Adapted by StarChefs | June 2025 | Photo: Will Blunt
INGREDIENTS
Garlic Yogurt:
16 pounds pressed yogurt
2 cups olive oil
1 cup minced garlic
6 tablespoons kosher salt
Dough:
570 grams all-purpose flour
6 eggs
Filling:
5 pounds ground beef
1½ bunches parsley, finely chopped
1 red onion, finely chopped
2 tablespoons kosher salt
2 tablespoons ground black pepper
2 teaspoons ground Aleppo pepper
Burnt Butter:
500 grams butter
50 grams ground paprika
25 grams Aleppo pepper
25 grams sumac
To Assemble and Serve:
Kosher salt
Chopped parsley
Sumac
Aleppo pepper
Flaky salt
METHOD
For the Garlic Yogurt:
In a mixing bowl, combine all ingredients. Transfer to an airtight container and refrigerate.
For the Dough:
In a mixing bowl, combine flour, eggs, and 236 grams water until dough comes together. Let rest 10 minutes. Transfer to a lightly floured work surface and, using a rolling pin, roll out until 14-centimeters wide. Using a sheeter, roll out dough until desired thickness is achieved. Cut dough into 12 even strips, then cut each strips into 4. Set aside.
For the Filling:
In a large bowl, combine all ingredients. Set aside.
For the Manti.
Place Dough strips on a work surface. Top each with 1 small dollop Filling. Wrap Dough around filling, pinching edges to seal. Set aside.
For the Burnt Butter:
In a saucepan over medium heat, bring butter to a boil. Cook until butter is evenly browned. Remove from heat and strain into a mixing bowl. Let cool 15 minutes. Once cooled, stir in remaining ingredients. Set aside.
To Assemble and Serve:
In a large pot over medium-high heat, bring salted water to a boil. Add Manti and cook 6 minutes. Strain, reserving Manti and cooking water separately. In a pan over medium heat, add 1 cup Garlic Yogurt and 2 ounces reserved pasta water. Whisk until smooth. Add Manti and toss to evenly coat in sauce. Transfer mixture to a serving bowl. Top with 2 teaspoons Burnt Butter. Garnish with parsley, sumac, Aleppo, and flaky salt.
