Description
Indulge in the flavors of Turkey with this delightful Red Kuri Squash and Goat’s Cheese Manti recipe. These dumplings are filled with a creamy blend of roasted squash and goat cheese, served with a tangy garlic yogurt topping and a smoky paprika butter drizzle.
Ingredients
Scale
For the filling:
- 2 cups red kuri squash, peeled, seeded, and cubed
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 4 ounces soft goat cheese
- 1 tablespoon fresh parsley, finely chopped
For the dough:
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup warm water
- 1 large egg
- 1 tablespoon olive oil
For serving:
- 1/2 cup plain yogurt
- 1 clove garlic, minced
- 2 tablespoons butter
- 1 teaspoon smoked paprika
- Fresh parsley for garnish
Instructions
- Preheat the oven: Preheat oven to 400°F (200°C). Toss squash cubes with olive oil, salt, and pepper, then roast for 20–25 minutes until tender. Mash roasted squash, mix in goat cheese and parsley, and set aside.
- Prepare the dough: Combine flour and salt, add warm water, egg, and olive oil to form a dough. Knead on a floured surface, then let rest for 30 minutes. Roll out thinly, cut into squares, fill with the mixture, shape, and seal.
- Cook the manti: Boil in salted water for 4–5 minutes until they float.
- Make the topping: Mix yogurt with garlic, melt butter, and add smoked paprika. Serve manti topped with garlic yogurt, paprika butter, and parsley.
Notes
- You can prepare and freeze the manti before boiling.
- Butternut squash can be a substitute for red kuri squash.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Boiling
- Cuisine: Turkish
Nutrition
- Serving Size: 1 plate
- Calories: 420
- Sugar: 6 g
- Sodium: 420 mg
- Fat: 17 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 4 g
- Protein: 14 g
- Cholesterol: 80 mg
