What else can I make with these ingredients?
This recipe may contain allergens
Mantı
Hard 1 hr 50 min~380 kcal 6/10
🥟
Curd-Topped Dough Parcels
Soft wheat dough wraps a bulgur and minced meat filling, then boils before curd cheese and butter finish the Denizli plate.
Hard⏱️ 1 hr 40 min📖 1 min readServes 6~520 kcal🇹🇷 Turkish🌍 Full translation
45 min prep 25 min cook 30 min rest
- #For Guests
- #Budget-Friendly
Keeps the screen on · step-by-step guide · built-in timer
Timeline
Total 1 h 40 min- Prep45 min
- Resting/Marinating30 min
- Cooking25 min
Ingredients
6 servings
Quick:
- 500 gr Flour
- 1.3 su bardağı(~260 ml) water
- 1 tatlı kaşığı(~10 ml) salt
- 1 su bardağı(~200 ml) bulgur for rice
- 1 su bardağı(~200 ml) hot water
- 250 gr ground beef
- 1 adet onion
- 2 yemek kaşığı(~30 ml) olive oil
- 0.5 çay kaşığı(~2.5 ml) black pepper
- 150 gr Cokelek cheese
- 60 gr butter
What else can I make with these ingredients?
Instructions
- 1
Knead an earlobe-soft dough with flour, water and salt.
- 2
Let the dough rest covered for 20 minutes.
20 min20:00 - 3
Roast bulgur with hot water for 10 minutes.
10 min10:00 - 4
Fry the onion in olive oil for 4 minutes, add the minced meat and cook for 6 minutes.
10 min10:00 - 5
Add bulgur and black pepper to the stuffing and cool.
- 6
Roll out the dough into walnut-sized balls, fill them with the filling and close them.
- 7
Boil the stuffed dough in boiling water for 5 minutes and serve with cottage cheese and butter.
5 min05:00
💡 Tip: Not putting it in the dough until the inside is completely cooled will reduce the tearing of the dough.
🍽️ Serving suggestion: Serve hot with cottage cheese, butter and black pepper.
Good sources
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
- Protein source
- Iron
- Vitamin B12
Nutrition (per serving)
~520
kcal calories
24
g protein
68
g carbs
17
g fat
Protein 18%Carbs 52%Fat 30%
GI 43 · Low GIGL 29 · High GL
1.8g
Sugar
8.8g
Fiber
968.3mg
Sodium
9.7g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Satiety (per serving)
7/10Strong satiety, counts as a main meal
This recipe may contain allergens
- Gluten
- Milk
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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FAQ
How many servings does Curd-Topped Dough Parcels make?
This recipe serves 6.How long does Curd-Topped Dough Parcels take?
Prep 45 minutes, cooking 25 minutes, including 30 minutes of passive resting; 100 minutes in total.Is Curd-Topped Dough Parcels difficult?
This recipe is rated hard.How many calories does Curd-Topped Dough Parcels have?
Approximately 520 kcal per serving. Protein: 24g, carbs: 68g, fat: 17g.Which allergens does Curd-Topped Dough Parcels contain?
This recipe contains Gluten, Milk. Check it against your dietary needs.How many ingredients does Curd-Topped Dough Parcels need?
This recipe needs 11 ingredients.Is Curd-Topped Dough Parcels filling?
Satiety bar per serving is 7/10; strongly filling, works as a main meal. The score is based on protein, fiber and the satiety index.
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