Tag Archive: turkish food


Turkish ravioli – Manti

I love, love, love manti! It’s like a more delicious version of ravioli. I found it’s extremely difficult to find in Sydney (and impossible in Eastern Europe) so I decided to make my own from scratch. Needless to say I am not the best chef and my kitchen wasn’t very well equipped where I decided to cook it, but it still turned out pretty delicious!

Ingredients

  • 2 cups flour
  • 1/2 teaspoon salt
  • 2 eggs
  • 1/2 teaspoon water, or as needed
  • 2 onions, peeled
  • 1/2 pound ground beef
  • salt and pepper to taste
  • 3 tablespoons vegetable oil
  • 1 tablespoon red pepper flakes
  • 1 tablespoon minced garlic
  • 1 (8 ounce) container plain yogurt

Directions

  1. Combine the flour and salt in a mixing bowl. Add the eggs and water, mixing well with your hands. Add more water, if needed, to form a soft dough. Cover and set aside for at least 30 minutes.
  2. Shred the onions and place them in a colander or sieve set over a bowl; drain the juice and discard. Combine the onion, ground beef, salt, and pepper; mix the meat well with a spoon until mashed.
  3. Divide the dough into two portions and lightly flour a work surface. Keep one piece of dough covered while you roll out the second portion into a rectangle, rolling the dough as thin as you can. Cut the rectangle into 2-inch squares with a knife or pastry wheel.
  4. Place about 2 teaspoons of the meat filling in the center of each square. Seal the dumplings by gathering the edges of the dough and pinching them together at the top to form a bundle. Transfer the finished manti to a floured plate, and sprinkle more flour over the manti to prevent sticking. Repeat with the second piece of dough.
  5. Heat the oil and red pepper flakes in a small skillet over low heat just until the pepper flakes have started to color the oil; don’t let them burn. Remove from the heat and keep warm. Stir the minced garlic into the yogurt and set aside.
  6. Bring a large pot of salted water to a boil over medium-high heat, and cook the manti until the filling is no longer pink, and the dough is tender, 20 to 25 minutes. Drain well. Divide the manti among four plates. Spoon the yogurt sauce over the manti and drizzle each serving with the hot pepper oil.
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I learned how to make this yogurt soup when I was in Turkey. It’s a hot soup, so yes, you do cook the yogurt. When I first heard this I balked and was a bit wary about trying it (I’m not a fan of yogurt at the best of times), but the soup was so delicious that I just couldn’t get enough of it. Normally it’s only a first course, but I can eat it as an entire meal I eat so much. I believe it’s sort of their version of chicken soup if you get sick. Even if you are wary about it or don’t like yogurt, I highly recommend giving it a go. I obtained this recipe from Almost Turkish so can’t take any credit for it. She has a ton of amazing recipe’s so I recommend taking a look at her blog! My input is in pink.

1/4 cup rice
5 cups of water (if you wish you can use half chicken stock, half water) If I can’t find chicken stock I use chicken stock cubes. I usually put in 3 or 4 (a bit excessive maybe, but I find it delicious).
2 cups of plain yogurt
1 egg
2 tbsp flour
2 tbsp butter
2 tsp dried mint or tarragon
1 tsp salt

-Boil rice in 5 cups of water with salt until (very) soft.
-In a bowl, beat the egg and flour well, and then add yogurt and mix. With 1-2 tbsp water lighten up this mixture.
-Put the yogurt mix in a pot and start cooking on very low. It’s important that you start with low heat, otherwise yogurt would curdle. Give yogurt some time to get used to heat. Cook on low heat for approximately 15 minutes and keep stirring.
-Slowly pour in rice along with water into the soup. Keep stirring. First let it boil on medium and then turn it down and cook for another 10 minutes.
-Heat butter in a pan. Once it sizzles, add mint flakes and stir for 20-30 seconds (don’t let it burn). Then, pour it into soup.