Novi Pazar Meat Pastries (Pazarske Mantije)
Пазарске мантије Pazarske mantijeSay it: PAH-zar-skeh MAHN-tee-yeh
Pazarske mantije are the signature savory pastry of Novi Pazar, in Serbia's Sandžak region, where the Ottoman kitchen never quite left. Paper-thin sheets of hand-stretched dough are wrapped around a juicy filling of minced beef and onion, packed tightly into a round metal tray and baked until the coils turn crisp and golden. Cut into wedges while hot, they are eaten with spoonfuls of cold yogurt — crisp outside, soft and savory within, and best straight from the pan.
Novi Pazar Meat Pastries (Pazarske Mantije)
Пазарске мантије, Pazarske mantije
Pronounced PAH-zar-skeh MAHN-tee-yeh
- Serves
- 4
- Prep
- 45 min
- Cook
- 40 min
- Total
- 1 hr 25 min
- Level
- Medium
Also nut-free and egg-free.
Allergens: contains gluten, milk. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
For the dough
For the filling
For assembly
Method
Whisk the flour and salt in a large bowl, pour in the lukewarm water and oil, and knead for 8 to 10 minutes until the dough is smooth, soft and springs back when pressed. Cover the bowl and let the dough rest at room temperature for 30 minutes.
Meanwhile, put the ground meat, grated onion, salt, pepper and cold water in a bowl and mix firmly with your hand until the filling is sticky and evenly blended.
Divide the rested dough into 4 pieces, roll each into a ball, rub lightly with oil and let them relax, covered, for 10 minutes.
Working with one ball at a time on a floured cloth, roll and then stretch the dough with your hands into a very thin round about 16 inches (40 cm) across — thin enough that you can almost see the cloth through it. Trim away any thick, stubborn edges.
Cut the sheet into strips about 4 inches (10 cm) wide. Spread a thin line of filling (about 1 tbsp) along the long edge of each strip, leaving a small border, then roll up tightly into a thin rope and press the seam to seal. Cut each rope into 2-inch (5 cm) pieces and set them on a floured tray while you shape the rest.
Brush a 12-inch (30 cm) round baking pan generously with melted butter. Lay the rolls flat, seam-side down, in a tight spiral, packing them snugly against each other so they touch, then brush the tops generously with melted butter.
Sprinkle the 2 tbsp water over the tray, then bake at 400°F (200°C) for 35 to 40 minutes, until the tops are deep golden and crisp and the edges lift slightly from the pan. Loosely cover with foil after 25 minutes if they are browning too fast.
Let the tray stand for 5 minutes, then cut between the rolls into wedges and serve hot.
Regional variants
In Sandžak homes the filling is often half lamb and half beef, and some bakers brush the hot tray with kajmak or stir a spoonful of sour cream into the yogurt served alongside.
Cook's notes
- Let the dough relax fully before stretching — a well-rested dough pulls out thin without tearing or shrinking back.
- Keep the line of filling thin and even; overfilled rolls burst and dry out in the oven.
- Packing the rolls tightly together is what keeps the insides juicy while the tops turn crisp, so do not leave gaps in the pan.
Serve with
A bowl of cold plain yogurt or sour cream, and a simple salad of tomato, onion and parsley.
Make ahead and storage
The unbaked rolls can be arranged in the pan, covered and refrigerated for up to a day; bake straight from cold, adding 5 minutes. Reheat leftovers at 350°F (175°C) for 10 minutes to crisp the tops.
