Mantija

Tiny baked dumplings filled with seasoned minced meat, finished with garlic yogurt. One of the dishes most closely associated with Prizren and Kosovo home cooking. Mantija are small parcels of dough wrapped around a spoon of seasoned minced meat, packed tightly in a pan and baked until the tops color. A warm garlic yogurt is poured over them just before serving. In Kosovo the dish is strongly linked with Prizren, though families across the country make it for guests. The pleasure is in the contrast: crisp dough edges, juicy meat, and the cool tang of yogurt. A full tray of mantija is a sign of hospitality. It takes time to fold each piece, so it is usually prepared when people are expected. Serving notes: Serve hot, straight from the baking dish, with plenty of garlic yogurt and bread. A simple salad of tomato and cucumber sits well beside it. Eat them soon after baking so the dough stays tender. Where to try: Prizren old-town restaurants are the first place to ask for mantija. Traditional houses in Gjakova and Peja also list them, especially on weekends. Ingredients: Flour, Water, Minced beef or lamb, Onion, Salt, Black pepper, Yogurt, Garlic.