Legendary Dishes | Mantija (meat parcels)

ALBANIA KOSOVO SWITZERLAND

Dough

  • 500 g white wheat flour, t500
  • 250 ml water, lukewarm
  • 30 g + 30 g butter, melted
  • 15 ml sunflower oil
  • 5 g salt

Combine the flour, water, melted butter, oil and salt in a large bowl to form a firm dough.

Leave to rest for a couple of hours.

Prepare the filling.

Divide the dough into 15 pieces, shape into balls, roll out to a diameter of 15 centimetres.

Brush the surface of each piece with melted butter.

Fold the edges of each piece toward the centre to form a square, approximately 10 x 10 centimetres, push down on the folded dough.

Filling

  • 300 g beef, lean, minced
  • 300 g onions, chopped
  • 30 ml vegetable oil
  • 10 g black pepper
  • Salt, large pinch

Sauté the onions in the oil over a medium heat covered for 15 minutes. Turn the lid and allow the moisture to fall back into the pan. Increase heat, fry for 3 minutes stirring constantly. Replace lid, reduce heat to low, cook for 10 minutes, lift lid, let moisture fall back into the pan. Continue to cook until the onions are soft and have taken on some colour, about another 15 minutes.

Increase the heat, stir the browned onions, add the beef and seasonings. cook until the beef is brown. Set aside to cool.

Divide the beef mixture into 15 equal piles. Place each pile on the dough squares.

Fold each one into an envelope shape, seal all edges.

Place on greased trays, leave for 30 minutes. Preheat oven to 200ºC.

Bake for 25 minutes.

Turn over and bake for another five minutes.

Remove from oven, cover and leave to cool a little, then serve with yoghurt.