Wednesday, May 13, 2015

March 21- Manti / Turkish Ravioli

Prep. Time: 30 in.
Cooking Time: 15-20 min
12 Servings


  • 1 pkg (approx 400 g) wanton wraps, 3.5 x 3.5 inch squares
  • 150 g medium or regular ground beef
  • 1 small onion, ground
  • Salt
  • Pepper


  • Yogurt with minced garlic and salt
  • 2 tbsp butter
  • Powdered red pepper, spicy or non-spicy to taste

  1. Cut the wraps diagonally, ie. two triangles per wrap. 
  2. Take approximately half a teaspoon of filling in the shape of a ball and put in the center of each triangle. 
  3. Have a cup of water nearby, and use your little finger to dampen the sides of each triangle (so the dough will stick) and close them up. manti
  4. Put all the uncooked manti into the big size Ziploc or in a container with the lid. Keep it in the freezer at least for a day. Then keep it in room temperature for an hour before cooking.
  5. Boil some water with a tablespoon of salt in a large pot. 
  6. Put all the manti in and stir occasionally. Cook for exactly 5 minutes and then drain. 
  7. Put in plates. 
  8. Fry the butter in a small pan with the red pepper. 
  9. First put some garlic yogurt on top of the manti, then add the fried butter.
  10. Makes 2 servings. You can also try keeping the manti in the freezer for a couple hours before you cook it. 
*If you like to make the dough from the scratch, you can use Gozleme dough to make yufka. But I give you another recipe to make Yufka and Cig Borek:)
  • 2 cups milk
  • 750 gr all purpose flour
  • Salt
Mix and knead them all.

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