Meat-Filled Mantija, Inspired by Traditional Byrek 🥟🍖

ground meat

🥗Healthier: lean turkey

💰Cheaper: ground chicken

Lean turkey reduces fat content while ground chicken is often less expensive.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil provides healthier fats, while margarine can be a cost-effective alternative.

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt adds protein and creaminess, while sour cream is often more affordable.

vinegar

🥗Healthier: lemon juice

💰Cheaper: apple cider vinegar

Lemon juice adds freshness, while apple cider vinegar is a budget-friendly option.

Mix flour, water, and salt in a bowl to form a dough.

Knead the dough on a floured surface until smooth, about 5-7 minutes.

Cover the dough with a cloth and let it rest for 30 minutes.

Finely chop onion and garlic, then sauté in olive oil until translucent, about 5 minutes.

Add ground meat to the pan and cook until browned, stirring occasionally, about 8-10 minutes.

Season the meat mixture with black pepper, paprika, and chopped parsley; remove from heat.

Roll out the rested dough on a floured surface to a thin sheet.

Cut the dough into circles using a glass or cutter.

Place a spoonful of the meat mixture in the center of each circle.

Fold the dough over the filling to create a half-moon shape, sealing the edges tightly.

Bring a large pot of salted water to a boil and add the mantija.

Cook until they float to the surface, about 5-7 minutes, then remove with a slotted spoon.

In a skillet, melt butter and lightly fry the cooked mantija until golden, about 2-3 minutes per side.

Serve warm with yogurt and a drizzle of vinegar.

Cooking Techniques

Spice Level:

Allergens