Week 25 - Kosova

The recipe I had for Mantia was not easy to follow, but it did have pictures but I don't. It tasted good though and I have been thinking about taking pictures of what I make. However, sometimes it does turn out right, and sometimes it looks pretty awful (and there is no picture to guide me) but tastes amazing! Will think about it...

Only one country this week as every there are not enough for double each week. It was a good meal, took time to make and eaten quickly; as it should be!


Kosovar mantia/mantija

These are what I would describe as mini pita-rolls. We made them stuffed with a meat-onion-paprika filling, but they are also tasty with a cheese filling. It had equal volumes of ground meat and onions and was spiced with several spoonfuls of paprika.

The dough

1 kilo all purpose flour

1 Tbsp salt and

2 1/2 cups warm (not hot) water.

Mix the ingredients into a dough with a large wooden spoon. The final product had a consistency where it could take the flour away from the sides of the bowl but it was still a little sticky to the touch. Knead the dough for 3 min on the countertop. The dough should not stick to your fingers, but still be sticky to the touch.

Divide the dough into 3 balls, kneaded each ball for 1 min and then let each of the soft mounds rest in plastic bags for 30 min. This is the minimum rest time. It can be left for hours, but not overnight. Now make the filling. Gently fry off the onions, meat and paprika and put to one side.

Roll out one ball and spread some melted margarine around (one could also use butter). The circle of dough is then folded in half, and rectangle-sized pieces are cut out. The average piece measured about 2 x 3 inches. To roll these up, once the filling has been placed in, stretch one end of your piece of dough, hold the filled edge of your piece in one hand (in your left hand if you're right handed). Then with your other hand stretch and pull open the dough that is closest to the filling and then roll the filling into the stretched out dough. Continue until you had reached the end of your piece. These pieces are then packed into a dish so you have a single layer of tiny parcels. Then just bake in the oven until browned on the top.

Source: http://homemadephyllo.blogspot.co.uk/2011/04/kosovar-mantiamantija.html