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Wagyu beef manti with peas, pickled onions and garlic yoghurt
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Ingredients
Manti dough
- 250 g baker's flour, plus extra for dusting
- 250 g baker's flour
- 1 egg
- 125 g water
Wagyu beef and sauce
- 100 g beef wagyu, partially frozen, cut into pieces (2 cm)
- 1 pinch Aleppo pepper, plus extra to serve (see Tips)
- 2 garlic cloves
- 200 g Greek-style natural yoghurt
- 1 tsp salt
- water, for boiling
- 20 g unsalted butter
- 100 g Turkish sausage (sucuk), cut into pieces (see Tips)
- 100 g frozen peas
- 100 g cocktail pickled onions
- 50 g capsicum paste (see Tips)
- 10 fresh mint leaves
- Aleppo pepper, to serve
- Nutrition
- per 1 portion
- Calories
- 1942.1 kJ / 462.4 kcal
- Protein
- 22.1 g
- Carbohydrates
- 52.3 g
- Fat
- 17 g
- Saturated fat
- 6.8 g
- Fiber
- 5.2 g
- Sodium
- 1519.9 mg
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