{"id":4704,"date":"2012-12-08T20:10:45","date_gmt":"2012-12-08T20:10:45","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=4704"},"modified":"2012-12-08T20:10:45","modified_gmt":"2012-12-08T20:10:45","slug":"manti","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/12\/08\/manti\/","title":{"rendered":"Manti"},"content":{"rendered":"

Zutaten<\/strong>
\nZum Kochen <\/em>
\n4 l Wasser
\nSalz (1)
\nTeig<\/em>
\n400 g Mehl (1)
\n50 g Mehl (2)
\n1\/2 TL Salz (2)
\n1 Ei
\n1\/8 l Wasser
\nF\u00fcllung<\/em>
\n250 g Hackfleisch; Rind o. Lamm, sehr fein durchgedreht
\n1 mittlere Zwiebel
\n1 Bund Petersilie, glatt
\nSalz (3)
\nPfeffer, frisch gemahlen
\n1 TL Paprikapulver edels\u00fcss
\nSauce<\/em>
\n500 g Joghurt; je saurer je besser
\n2 mittlere Knoblauchzehen
\nSalz (4)
\n100 g Butter
\n1 TL Pul Biber (*)<\/p>\n

Zubereitung<\/strong>
\nHackfleisch mit sehr fein geraspelten Zwiebeln, fein gehackter Petersilie, Salz (3), Pfeffer und Paprikapulver gut vermengen.
\nTeig in kleine St\u00fccke aufteilen und jeweils extrem d\u00fcnn auf einer bemehlten (2) Arbeitsfl\u00e4che ausrollen. Mit einem Messer oder Teigroller kleine Quadrate ausschneiden (F\u00fcr t\u00fcrkische Hausfrauen ist es fast ein Sport, die Manti so klein wie m\u00f6glich zu machen: Gr\u00f6sse der Quadrate ca. 2,5cm x 2,5cm).
\nJeweils etwas von der Fleischmasse auf ein Teigquadrat geben und es von den vier Ecken her zusammenfalten (darauf achten, das es dicht ist!)
\nJoghurt entw\u00e4ssern (Filtert\u00fcte), zerdr\u00fcckten Knoblauch und Salz (4) hinzugeben und gut durchr\u00fchren.
\nWasser erhitzen, Salz (1) hinzugeben. Die Mante 5 Minuten garen lassen. Sollte der Topf nicht gross genug sein – die Manti m\u00fcssen frei schwimmen k\u00f6nnen – erledigt man das Kochen in mehreren Sch\u00fcben und stellt die fertigen Manti warm. Mit einem Schauml\u00f6ffel herausholen und abtropfen lassen.
\nButter erhitzen und den Pul-Biber aufsch\u00e4umen lassen.
\nDie Manti in tiefen Tellern mit der Joghurtsauce \u00fcbergiessen. Dann jeweils einen EL Paprikabutter auf die Joghurtsauce geben.<\/p>\n

Bemerkung<\/em>
\nPul-Biber (*) ist gebrochener Paprika, im T\u00fcrkischen Lebensmittelladen erh\u00e4ltlich.
\nJoghurt: Er sollte so sauer wie m\u00f6glich sein. In t\u00fcrkischen L\u00e4den gibt es Vollfett-Joghurts, die schon ziemlich sauer sind. Am besten 2-3 Tage vor der Herstellung der Speise kaufen und \u00f6ffnen. Dadurch s\u00e4uert der Joghurt 2-3 Tage weiter. Mehl (1) sieben, Salz (2) dazugeben, eine Mulde in der Mitte dr\u00fccken. Ei mit Wasser verquirlen, in die Mulde geben. Gut verkneten, 30 – 40 Minuten ruhen lassen.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten Zum Kochen 4 l Wasser Salz (1) Teig 400 g Mehl (1) 50 g Mehl (2) 1\/2 TL Salz (2) 1 Ei 1\/8 l Wasser F\u00fcllung 250 g Hackfleisch; Rind o. Lamm, sehr fein durchgedreht 1 mittlere Zwiebel 1 Bund Petersilie, glatt Salz (3) Pfeffer, frisch gemahlen 1 TL Paprikapulver edels\u00fcss Sauce 500 g … <\/p>\n

Weiterlesen<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_crdt_document":"","_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[6],"tags":[82],"class_list":["post-4704","post","type-post","status-publish","format-standard","hentry","category-hauptgerichte","tag-hackfleisch","item-wrap"],"yoast_head":"\nManti<\/title>\n<meta name=\"description\" content=\"- Manti\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/12\/08\/manti\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Manti\" \/>\n<meta property=\"og:description\" content=\"- Manti\" \/>\n<meta property=\"og:url\" content=\"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/12\/08\/manti\/\" \/>\n<meta property=\"og:site_name\" content=\"Steffen's Haushaltsblog\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/steffen.thomas1\" \/>\n<meta property=\"article:author\" content=\"https:\/\/www.facebook.com\/steffen.thomas1\" \/>\n<meta property=\"article:published_time\" content=\"2012-12-08T20:10:45+00:00\" \/>\n<meta name=\"author\" content=\"Steffen\" \/>\n<meta name=\"twitter:label1\" content=\"Verfasst von\" \/>\n\t<meta name=\"twitter:data1\" content=\"Steffen\" \/>\n\t<meta name=\"twitter:label2\" content=\"Gesch\u00e4tzte Lesezeit\" \/>\n\t<meta name=\"twitter:data2\" content=\"2\u00a0Minuten\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/12\\\/08\\\/manti\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/12\\\/08\\\/manti\\\/\"},\"author\":{\"name\":\"Steffen\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"headline\":\"Manti\",\"datePublished\":\"2012-12-08T20:10:45+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/12\\\/08\\\/manti\\\/\"},\"wordCount\":313,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"keywords\":[\"Hackfleisch\"],\"articleSection\":[\"Hauptgerichte\"],\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/12\\\/08\\\/manti\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/12\\\/08\\\/manti\\\/\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/12\\\/08\\\/manti\\\/\",\"name\":\"Manti\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\"},\"datePublished\":\"2012-12-08T20:10:45+00:00\",\"description\":\"- Manti\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/12\\\/08\\\/manti\\\/#breadcrumb\"},\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/12\\\/08\\\/manti\\\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/12\\\/08\\\/manti\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Manti\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\",\"name\":\"Steffen's Haushaltsblog\",\"description\":\"Kunst trifft Essen - 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April 2023","format":false,"excerpt":"Ich habe Bard von Google mal gebeten einen Werbetext f\u00fcr ein derart herzhaftes H\u00f6rnchen zu erstellen: Das war sein Vorschlag (oder ist Bard weiblich? -muss ich ihn\/sie\/es mal fragen): Lust auf einen herzhaften Snack oder eine kleine Mahlzeit? Dann probiere unser neues Croissant mit Hackfleisch! Unser Croissant ist au\u00dfen knusprig\u2026","rel":"","context":"In "Brot und Br\u00f6tchen"","block_context":{"text":"Brot und Br\u00f6tchen","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/brot-und-brotchen\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/wissen.science-and-fun.de\/kochen\/files\/2011\/04\/00007-hyperrealistic-painting-Croissants-filled-with-minced-beef-150x150.jpg?resize=350%2C200&ssl=1","width":350,"height":200},"classes":[]},{"id":758,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/19\/wahe-mit-gemuse-und-hackfleisch\/","url_meta":{"origin":4704,"position":3},"title":"W\u00e4he mit Gem\u00fcse und Hackfleisch","author":"Steffen","date":"19. 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