Manti – Turkish Meat Ravioli Recipe

PULP MATERİALS 500 g or 2,5 glassfuls of flour 3 teaspoon of salt 1 egg 2/3 glassful of water

İNTERNAL MATERİALS 250 g ground meat ½ bunch parsley 2 onions 1 teaspoon of salt 1 tespoon of ground red pepper 1 tespoon of black pepper powder 1 teaspoon of red pepper flakes

DRESSİNG MATERİALS 1 2 tablespoon tomato sauce 2 tablespoon olive oil 2 tablespoon water

DRESSİNG MATERİALS 2 250 g yogurt 3 cloves garlic ½ teaspoon salt

RAVİOLİ This recipe is known under the same name in the various regions of Anatoly. Originally from Central Asia ravioli are considered a main dish and not a first course. They can be served with their cooking liquid or drained and served with a sauce. Here nothing is wasted: if the cooking water isn’t used it’s saved and serves as the base for a soup. In the Bolu region yogurt and tomato sauce are replaced by a mixture of dried cheese and chopped walnuts. Half a teacup full of “kes” or dried cheese is combined with 2 teacups of chopped walnuts. The mixture is served on drained ravioli and everything is drizzled with melted butter. The ravioli are then eaten with dried fruit paste or pickled vegetables

In other regions tomato sauce is replaced with a mixture of melted butter seasoned with paprika that has been heated briefly in the skillet. Manti is a meal in itself and serves as a typical Sunday lunch – requiring a siesta afterwards! The ravioli are often made one at a time by hand.

Sift the flour into a large bowl setting aside 2,5 glassfuls Sift the flour into a large bowl setting aside 2,5 glassfuls. To the rest add 3 teaspoon salt. Mix well and make a well in the center. Place the eggs in the well. Make a firm dough gradually adding 2/3 glassfuls water. Continue kneading for 7-8 minutes then divide the dough in half and let rest for 10 minutes covered with a damp cloth

We turn dough.

We cut dough into small squares.

We prepare the dough pieces we put inside the square.

Bring some salted water to a boil in a large pot; add the ravioli and cook for 15-20 minutes until they rise to the surface.

Continue we put the tomato sauce in the cooker.And boil 5 minutes.

We put the Mantı on the plate,adds on the garlic yoghurt We put the Mantı on the plate,adds on the garlic yoghurt.We sprinkle dried mint and sumac

ENJOY YOUR MEAL

PREPARED BY:KORAY OĞUZ TEKİN TEACHER:SEÇİM ATAGÜN RAVIOLI WITH PREPARED: FİGEN TEKİN SİBEL ÜNAL