A few months ago I was on a mission. To figure out how to make Mantije. If you’re from the Balkans you know. If you’re not, you’re about to find out 🙂 My husband loves these little balls of hand-stretched dough filled with a beef and onion mixture and then baked to perfection. Every time we go back home, we go to this little bakery (literally a 2 person max space) and purchase some homemade Pazarske Mantije. We devour them with a cup of yogurt and it’s the perfect start to our day when we go to the city. So I was on a mission to make them at home or to get as close as possible.
I know what you may be thinking…This is way too hard and there’s no way you’ll be able to get the dough stretched enough. Maybe you’ve tried to make pita in the past and haven’t had luck. I know, I’ve been there. But trust me when I tell you, this is definitely not as hard as it looks. Did I mention I have a reel on my IG profile showing the step-by-step process?
A few key tips and things to keep in mind before we get to the recipe:
- The weather will determine if you need to use more or less flour. If it’s rainy and humid, you may need 1/2-1 cup more flour.
- Make the meat mixture the day before and leave in the fridge overnight so the onion and garlic flavor can infuse into the meat.
- If you don’t have a dedicated cloth for making this style of dough, use a clean cotton bed sheet and dedicate it for making mantije and pita.
- The dough will stretch best in a warm space. Making this on a warm sunny day is a breeze but is not impossible in cold weather either.
- Play around and experiment with different flours. I love and have used Baker’s Roses since I can remember but intend to try others too 🙂
And now, on to the recipe. I don’t need to tell you how good this is so I’ve made this post short. The taste will speak for itself.
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Mantije/Beef Mantije
Course: AppetizersCuisine: Balkan, Bosnian, Serbian5
servings40
minutes40
minutesMantije, balls of hand-stretched dough stuffed with seasoned beef and baked to golden brown. Pass the yogurt!
Ingredients
- Dough
3 cups (500 g) all-purpose flour
1 3/4 cup (400 ml) warm water
1 teaspoon (6 g) salt
3 tablespoons (45 ml) oil
- Beef Filling
1 lb (450 g) ground beef (or combo of meats)
1 large onion, diced
2 garlic cloves, minced
2 tablespoons (34 g) Vegeta seasoning
1/2 teaspoon (3 g) salt (or more, to taste)
Black pepper (biber), to taste
Directions
- Meat Filling
- Combine all of the filling ingredients together into a medium bowl. Use your hands (gloves optional) to knead the meat filling and incorporate all the ingredients together. Once the meat mixture is one homogenous mass, press it down to make a smooth surface and cover the bowl with foil or plastic wrap.
- Refrigerate the meat filling until ready to use, but overnight is best.
- Dough
- In the bowl of a stand mixer, pour in the dough ingredients. Attach a dough hook and begin kneading on slow speed at first and then speed up to medium. Continue kneading for 4-5 minutes, adding additional flour as needed so the dough begins to pull away from the bowl.
Important note: You should not have to add more than 1-2 tablespoons of flour. The dough should be slightly sticky but should come together into a ball. The temperature and humidity affect how much flour is needed so keep this in mind. The dough should not be firm or hard. - When the dough has come together around the dough hook and no longer sticks to the side of the bowl, turn off the mixture and transfer it to a lightly floured surface.
- Using your hands, knead the dough until smooth and no longer sticky. Work the dough with your hands into a smooth, soft, ball. Use gentle motions; don’t knead it roughly.
- When the dough is smooth, transfer it to a cutting board, plate, or tray and cover with plastic wrap so it does not dry and form a crust. Leave to rest for 20-30 minutes.
- After the dough has rested, sprinkle some flour in the middle of a table covered with a lint-free tablecloth (preferably cotton).
- Place the dough on top of the floured surface and using a rolling pin gently begin to roll it out into a rectangle or circle (rectangle is easier). Roll the dough out until it’s about twice the size as when you started.
- Next, pour 3-4 tablespoons worth of oil on top of the rolled-out piece of dough and using your hands spread the oil across the top and on the sides. Leave the dough to rest again for 20 minutes.
- After the dough has rested, slide your hands under the dough, palms side down, to the center of the dough. Begin to slowly and gently stretch the dough outward one section at a time.
Note: See the reel on my Instagram for this recipe and step-by-step technique! - Once the dough has been stretched as much as possible, gently remove the edges of the dough using your thumbs and index fingers. (Again, see IG reel).
- Spread the meat mixture along the edge of the stretched dough in a long line, leaving about 1 inch from the very edge of the dough and the filling. Next, fold that 1 inch of remaining dough over the meat and using the cloth to assist you, continue rolling the dough around the meat.
Do this by lifting the tablecloth up to encourage the dough to roll into a snake-like shape around the meat. - Allow the dough to roll 2-3 times, then lay the cloth down onto the table again.
- Cut along the inside edge of the now long rope of dough and meat, then cut it into 2 inch long pieces.
- Grease a medium-sized baking dish lightly with oil then take each cut piece and fold the edges downward to seal the edges shut and shape into a ball. Place into the baking dish and repeat the above steps with the remaining dough and filling.
- Bake at 375 F/190 C for 30-40 minutes until golden brown, then pour in about 1/2 cup of water over the top of the mantije and return to the oven for another 5 minutes.
- Remove from the oven, cover the baking dish tightly with foil and allow to cool slightly.
- Serve with yogurt.
Notes
- I like to use my Kitchenaid mixer to knead the dough but feel free to use your hands and make it completely by hand.
- Please see my Mantije Instagram reel for step by step demonstration – @thebalkanhostess
