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Equipment

  • 1 pool
  • 1 baking tray
  • 1 saucepan with one hand
  • 1 pan1 bowl
  • 1 egg
  • beater
  • 1 grater
  • 1 general purpose knife

Ingredients

For the stuffing:

  • 250 gr. ground beef
  • 250 gr. minced lamb
  • 400 gr. chopped onion
  • 400 gr. yellow grated pumpkin
  • 1 pinch of allspice
  • 1 pinch of cumin
  • 6 glasses of meat broth
  • 3 tablespoons of butter
  • Salt Pepper

For the sauces:

  • Yoghurt
  • Sweet paprika
  • Tomato paste
  • 3 pcs. Grated garlic
  • 3 tbsp. olive oil soup
  • dough sheet

Instructions

  • Put all the filling ingredients in a deep panand knead well. Put in the fridge to combine the flavors for about an hour.
  • In the meantime, spread the dough-sheet and cut itinto rectangular shapes to the size you want (it is usually small).
  • With a teaspoon put stuffing in the center andclose from the sides with the center open, like boats.
  • Butter a pan, add the broth and place them inorder.
  • Bake in a medium oven, up and down, placing the panon the bottom of the oven, at 160c for about 35 minutes.

For the paprika sauce:

  • Put the pulp, garlic and paprika in a metal pan. Ina saucepan, heat the olive oil very well and pour over the mixture. Mix welland it is ready.

For the yogurt sauce:

  • Dilute the yogurt with a little water and set itaside.
  • Finally, burn the butter well so that it gives astrong smell and after the manti-pasta is ready, we pour over them with it
  • Serve with paprika sauce at the bottom of theplate, around the mantles and in the center the yogurt