Turkey, Manti or Local Ravioli in a Yoghourt Sauce

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The word "manti" is written in Turkish with a "i" without a dot.
This traditional recipe follows a quite lengthy process, fairly similar to that of Italian meat ravioli. Its sauce is rather different though, as it is based on yoghurt and flavored with sumak.
A pot of Turkish yoghurt is usually covered with a grainy film of milk fat, which is left aside for this recipe. Yoghurt is then carefully spooned out, leaving out any liquid that would be sitting at the bottom of the pot.

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Ingredients:

For the manti dough:
- 500 grams of flour
- 1 egg
- 25 cl of water approximately
- salt
For the stuffing:
- 250 grams of ground beef
- 2 onions
- parsley
- salt, pepper
For the sauce :
- tomato sauce, approximately 100 cl
- 1-2 tb spoon of olive oil
- 300-500 grams of thick yoghourt
- garlic
- parsley
- sumak
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1. Preparing the manti dough:
In a bowl, pour the flour into a well and put the egg in its center. Pour the water on top and knead by hand. As a test, poke this dough with your finger; it should not be sticky.
Let it sit for at least 20 minutes at room temperature. In the meantime, prepare the stuffing according to the following instructions.
2. Preparing the stuffing:
Thinly chop parsley and onions. Make sure to keep some chopped parsley for later. In a bowl, add to ground meat with salt and pepper and mix well.
3. Cutting the manti:
After having rested for a while, flour a large surface and flatten the dough as thinly as possible. Cut small squares of approximately 3 cm. Deposit a small quantity of stuffing in the center of each square, close into a triangle, making sure sides are well sealed. Wet sides with a moist finger to help seal the manti, if difficulty occurs.
4. Cooking the manti:
In a large pot, boil a large quantity of salted water to cook the manti in 2 batches. Cook for approximately 20 minutes, stirring from time to time.
5. Preparing the sauce:
5A. In a small pan, heat the olive oil and add the tomato sauce.
5B. In a bowl, carefully pour the yoghurt - leaving out its liquid. Beat with a fork and add pressed garlic. If sauce is too thick, it is possible to water it down with 1 to 2 tablespoons of hot water from the pan the manti are boiling in.
6. Preparing the plates:
Strain the manti. Serve in soup plates or large bowls. Pour some yoghurt on, then some tomato sauce on top. Sprinkle with some chopped parsley and sumak.