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Savory Pastries

Turkish vegetarian rose ravioli with filo pastry; Mantarli Gul Manti

Turkish vegetarian rose ravioli with filo pastry; mushrooms make a delicious filling.

Turkish vegetarian rose ravioli with filo pastry; mushrooms make a delicious filling.

The traditional manti, Turkish dumplings or ravioli, was a central dish in the 15th century Ottoman cuisine. A very popular dish, it was cooked in imperial kitchens and was eaten by Sultan Mehmet II almost daily. This version of manti, traditionally made with “yufka”, the fresh pastry sheets, is a popular one at home and was a big hit at our Turkish cookery class last Saturday. These mantis are also named as “Sosyete Mantisi” or Gul Manti / Gul Boregi, as they look like the shape of rose.

Baked Turkish rose ravioli with filo pastry and mushroom filling; Mantarli Gul Manti or Gul Boregi

Baked Turkish rose ravioli with filo pastry and mushroom filling; Mantarli Gul Manti or Gul Boregi

Gul Manti is traditionally made with ground meat and onion filling. We made a vegetarian version during our class, using chestnut mushrooms, onions, garlic and tomato; it proved to be a delicious vegetarian filling and we all enjoyed it.

Spread 1 ½  tablespoon of the mushroom mixture in a line the middle of the filo pastry.

Spread 1 ½ tablespoon of the mushroom mixture in a line the middle of the filo pastry.

Roll the pastry like a cigar. Seal the ends of the pastry with a little water.

Roll the pastry like a cigar. Seal the ends of the pastry with a little water.

Then, starting from one end, roll the cigar shape into a rose shape.

Then, starting from one end, roll the cigar shape into a rose shape.

Seal the ends of the pastry well with a little water.

Seal the ends of the pastry well with a little water.

Rose ravioli, gul manti, may seem a little awkward to make but they look so attractive that the extra effort is worthwhile. Please bear in mind that filo pastry dries out quickly and may become difficult to work with. To prevent this, keep the pastry sheets under a damp dish towel and only take out one at a time. Above is a step by step photo of how to fold and bend the filo pastry into the rose shape. If the pastry breaks as you fold/bend, please don’t worry. Keep a bowl of water by your side and seal all the broken parts with water and patch with a little pastry. It will all work just fine at the end.

Baked Turkish rose ravioli with mushrooms, gul manti; we served bulgur and potato patties aside at our Turkish cookery class

Baked Turkish rose ravioli with mushrooms, gul manti; we served bulgur and potato patties aside at our Turkish cookery class

With the garlicky yoghurt and red pepper flakes infused olive oil drizzled over, these rose raviolis with mushroom filling make an impressive, delicious course. We served them with bulgur and potato patties, bulgurlu, patatesli kofte with pomegranate molasses aside, they complemented each other well.

Afiyet Olsun,

Ozlem

Turkish vegetarian rose ravioli with filo pastry; Mantarli Gul Manti
 
With the garlicky yoghurt and red pepper flakes infused olive oil drizzled over, these vegetarian Turkish rose raviolis (or Gul Manti / Gul Boregi) with mushroom filling make an impressive, delicious course. Filo pastry is used here, please follow the instructions so that they won't get dried. Afiyet Olsun!
Author:
Recipe type: Savory Pastries
Cuisine: Turkish cuisine
Serves: 3-4
Ingredients
  • 260 gr / 9 oz. filo pastry sheets, thawed
  • 225 gr / 8 oz. chestnut mushrooms, cleaned and chopped finely
  • 1 onion, very finely chopped
  • 2 garlic cloves, crushed
  • 3 small to medium tomatoes, finely diced
  • 1 bunch or ½ cup Italian flat leaf parsley, freshly chopped
  • 30 ml/ 2 tbsp. olive oil
  • Salt and freshly grounded black pepper
  • 4 fl oz. / ½ cup vegetable stock
  • For garlic yoghurt:
  • 260 gr / 9 oz. natural plain yoghurt, brought to room temp.
  • 2 garlic cloves, crushed with salt
  • For red pepper infused sauce:
  • 30 ml/ 2 tbsp. butter or olive oil
  • 5-10 ml/ 1-2 teaspoon red pepper flakes
  • Dried mint to sprinkle over to finish the rose ravioli
  • Small bowl of cold water aside to shape and seal the rose ravioli
Instructions
  1. Preheat oven to 350 F / 180 C
  2. For best results, thaw the frozen filo pastry in the fridge overnight and bring it to the room temperature30 minutes before using. That enables the filo thaw completely. If it is fresh as in the UK, you only need to bring the filo to the room temperature 30 minutes before using.
  3. Bring the yoghurt to room temperature by taking out the fridge and set aside in a warm spot in the kitchen.
  4. Clean the mushrooms with a damp paper towel and chop finely.
  5. Sauté the chopped onions with some olive oil for a couple of minutes, until soft.
  6. Add the mushrooms and the garlic, cook for 3-4 minutes, until softened and most of the liquid is evaporated. Stir in the tomatoes and gently cook for another 3 – 5 minutes, until most of the juice is evaporated.
  7. Season with salt and pepper, add the parsley and mix well. Set aside to cool.
  8. Grease a baking tray with 1 tbsp. olive oil.
  9. On a dry surface, place the filo pastry sheets on top of one another and cut in half horizontally to form rectangles. Place damp paper towel over them to keep moist. Have a bowl of water near you.
  10. Take out two rectangular filo pastry sheets on a dry surface (cover the rest of the filo pastry with damp towel).
  11. Spread 1 ½ tablespoon of the mushroom mixture in a line the middle and roll like a cigar. Seal the ends of the pastry with a little water.
  12. Then, starting from one end, roll the cigar shape into a rose shape sealing the end again with a little water. Make sure you seal all the openings/cracks with a little water. If any bigger cracks appear, you can patch it with a little pastry, sealing with water again, it works.
  13. Brush the gul manti with a little olive oil and place them on a greased tray. Repeat this with all rectangles.
  14. Bake in the oven for about 20 – 25 minutes or until golden.
  15. Take the gul manti out of the oven once they are golden brown. Then place a dessert spoonful of stock on each hot manti and put in the oven for another 5 minutes to soak up the stock. The finished rose mantis should be nice and crispy outside and moist inside.
  16. For the garlic yoghurt; whisk together the yoghurt and the crushed garlic in a bowl until smooth and creamy.
  17. For the red pepper infused sauce; melt the butter (or gently heat the olive oil) in a small pan. Add the red pepper flakes and mix well.
  18. Place the hot rose ravioli (gul manti) on a serving dish. Pour the garlic yoghurt over it first then dribble the peppery sauce over the garlic yoghurt.
  19. Finish the dish by sprinkling dried mint over it and serve immediately.
Notes
1) Filo pastry dries out very quickly and becomes unworkable. To prevent this, keep the pastry sheets under a damp dish towel or paper tpwel and only take out one at a time. Any leftover pastry can be rolled up, sealed in a freezer bag and kept in the freezer.
2) You can freeze the baked gul mantis, rose ravioli. They can be successfully reheated on a greased tray (at 350 F /180C for about 15 minutes)

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Turkish Flat Breads with Spinach, Feta and Peppers; Peynirli Pide

Turkish flatbreads with feta, spinach, onion and peppers; Peynirli ve Sebzeli Pide

Turkish flatbreads with feta, spinach, onion and peppers; Peynirli ve Sebzeli Pide

Pide is one of the most popular snacks and our slow cooked “fast food” in Turkey. In Rural Anatolia and at my home town Antakya, locals would prepare the filling and take it to their local bakery, firin to be baked as these delicious flat breads with toppings. There are also “Pideci” Turkish flat bread shops that solely bake and serve these flat breads. Great value, delicious and nutritious, we can’t get enough of pides.

Feta cheese, onions, spinach and peppers make a delicious vegetarian topping for the Pide, Turkish flat breads.

Feta cheese, onions, spinach and peppers make a delicious vegetarian topping for the Pide, Turkish flat breads with toppings.

Pide can be made in various toppings; some favorite toppings are ground meat & onion (here is recipe for the Turkish flat breads with ground meat and onion, Kiymali Pide),Turkish kasar (cheddar) cheese, feta cheese & spinach, cheese and pastrami (Turkish dried beef), cheese and Turkish spicy sauage (sucuk). Sometimes an egg or two can be cracked over pide towards the end of baking too, as in some examples of Karadeniz Pidesi a specialty of a pide prepared in the Black Sea region.

This pide recipe and many more are included at my cookery book, Ozlem’s Turkish Table, Recipes from My Homeland, along with stunning photography and personal stories. Signed copies are available at this link and delivered worldwide including Turkey and USA, if you’d like to order.

Sade Peynirli pide; pide with mild cheddar cheese - one of the many we enjoyed while in Bodrum

Sade Peynirli pide; pide with mild cheddar cheese – one of the many we enjoyed while in Bodrum

We do enjoy this combination of spinach, feta, onions and pepper; sautéed onions and pepper add a delicious sweetness. There is also a gentle but lovely heat from the Turkish red pepper paste, biber salcasi (optional), for a delicious balance. You can also use grated mozarella or mild cheddar cheese instead of feta cheese. I hope you enjoy this vegetarian Turkish specialty, our version of pizza, packed with flavor and have a chance to recreate at home.

Turkish vegetarian flat breads with feta cheese, peppers, onion and spinach, Peynirli, Sebzeli Pide

Turkish vegetarian flat breads with feta cheese, peppers, onion and spinach, Peynirli, Sebzeli Pide

Afiyet Olsun,

Ozlem

5.0 from 2 reviews
Turkish Flat Breads with Spinach, Feta and Peppers; Peynirli Pide
 
I hope you enjoy this delicious, easy to recreate Turkish flat breads with vegetarian toppings; Peynirli ve Sebzeli Pide. They are the ultimate snack and our "to go" food, our version of "Pizza". Spinach, feta cheese, onions, peppers and a hint of red pepper paste make a delicious, healthy vegetarian topping; a real crowd pleaser.
Author:
Recipe type: Turkish flat breads with vegetarian toppings
Cuisine: Turkish Cuisine
Serves: 8 (makes 2 pides)
Ingredients
  • For the dough:
  • 300 gr/ 10½ oz + 2 tbsp. all-purpose plain flour
  • 14 gr/4 tsp. dried yeast (2 packs of 7gr dried yeast)
  • 8 fl. oz. /1 cup warm water
  • 45ml/3 tbsp. olive oil
  • For the topping:
  • 1 medium onion, finely chopped
  • 200 gr/7 oz. spinach leaves, washed and pat dried
  • 200gr/ 7 oz. feta cheese, crumbled
  • 1 red bell pepper, deseeded and cut in half lengthways and thinly sliced
  • 15 ml/ 1 tbsp. Turkish red pepper paste (optional; you can use ½ tsp. if you prefer less spicy or omit)
  • 15 ml/ 1 tbsp. olive oil
  • Salt (optional, as feta cheese maybe quite salty too) and freshly ground black pepper to taste
  • 1 egg + 15 ml/ 1 tbsp. olive oil to brush the pide
Instructions
  1. Preheat the oven to 180 C/ 350 F
  2. Stir in the dried yeast in a small bowl and pour in ½ cup warm water. Dissolve the yeast in water, mixing with your fingers. Set aside for the yeast mixture to get frothy for 5 minutes.
  3. Combine the flour and salt in a large bowl. Make a well in the middle and pour in 2 tbsp. olive oil and the yeast mixture. Pour in the remaining ½ warm water to the flour mixture. Using your hands, draw in the flour from the sides and work the mixture into a dough. Knead for 3 -5 minutes, until you reach a soft, smooth dough. The dough gets sticky as you knead, so pour the remaining 1 tbsp. olive oil and stir in additional 2 tbsp. flour to help shape into a soft dough.
  4. Place the dough in large bowl and cover with a cling film. Leave it in a warm place for minimum 1 hour; it will be doubled in size.
  5. In the meantime, prepare your filling. Heat 15ml/1tbsp. olive oil in a wide heavy pan and stir in the onions and peppers. Sauté the onions and peppers for 3-5 minutes over medium heat, until they start to soften. Turn the heat off and stir in the spinach, red pepper paste (if using) and feta cheese, combine well. Season with salt and freshly ground black pepper; the topping is ready.
  6. Once the dough is risen, place the dough on a lightly floured surface. Knead the dough for a minute then divide the dough into two pieces and roll into two balls. On a lightly floured surface, roll the dough balls into 2 oval shapes of 20 cm x 40 cm (about 8”x16”), with ½ cm (0.2”) thickness.
  7. Line a large baking tray with baking paper and place the 2 oval flat bread dough on the tray.
  8. Spread the filling evenly over the 2 flat breads, leaving 2 cm at the edges as a border with no filling (I’ve found it’s easier to spread the filling while the oval dough is in the tray). Fold in the sides to act as border to keep the filling intact. Squeeze the oval dough at each end to make it pointy.
  9. Beat an egg in a small bowl and mix it with 1 tbsp. olive oil. Brush the edges of dough with this mixture. Bake for 25 minutes, until the pides golden brown and crispy at the edges.
  10. Once cool, cut into slices and serve.
 

 

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Kiymali Pide; Turkish Flat bread with ground meat and vegetables

Kiymali Pide, Turkish oval flat breads with ground meat, onion, tomato and peppers

Kiymali Pide, Turkish oval flat breads with ground meat, onion, tomato and peppers

This Kiymali Pide, Turkish flat bread with ground meat and vegetables filling, is one of the most popular snacks and our slow cooked “fast food” in Turkey. In Rural Anatolia and at my home town Antakya, locals would prepare the filling and take it to their local bakery, firin, to be baked into delicious flatbreads with this topping over. There are also “Pideci” Turkish flat bread shops that solely bake and serve these flat breads along with piyaz or Coban Salata, Shepherd’s Salad; such delicious flavor combinations.

Traditional bakery, firin in Antakya. Bakers not only bake the bread but also flat breads with toppings that customers would bring.

Traditional bakery, firin in Antakya. Bakers not only bake the bread but also flat breads with toppings that customers would bring.

I am often asked the difference between pide and lahmacun, another national favorite. Lahmacun is also a flat bread with ground meat topping, but it is thinner and in round shape. We like to squeeze lemon over it liberally and roll it like a wrap to eat lahmacun. Pide is oval in shape, thicker and we serve in slices.

Shaping the flat breads; it is easier to spread the filling while the oval flat bread is on the tray.

Shaping the flat breads; it is easier to spread the filling while the oval flat bread is on the tray.

Pide can also be made in various toppings; some favorite toppings are ground meat & onion, Turkish kasar (cheddar) cheese & spinach, cheese and pastrami (Turkish dried beef), cheese and Turkish spicy sauage (sucuk). Sometimes an egg or two can be cracked over pide towards the end of baking too, as in some examples of Karadeniz Pidesi a specialty of a pide prepared in Black Sea region.

Kiymali Pide, Turkish flat breads with meat and vegetables topping, freshly baked

Kiymali Pide, Turkish flat breads with meat and vegetables topping, freshly baked

Making pide is actually much easier than you think – we made it at my recent Turkish cookery class and it was a big hit. I hope you enjoy this delicious Turkish specialty, our version of pizza, packed with flavor and have a chance to recreate at home.

Signed copies of Ozlem’s Turkish Table book, available to order at this link

Both vegetarian pide and with minced/ground meat topping are included at my Turkish cookery book, Ozlem’s Turkish Table, Recipes from My Homeland, available to order at this link.

Kiymali Pide, sliced Turkish flat breads with ground meat topping, ready to serve.

Kiymali Pide, sliced Turkish flat breads with ground meat topping, ready to serve.

Afiyet Olsun,

Ozlem

5.0 from 8 reviews
Kiymali Pide; Turkish Flat bread with meat, onion and peppers
 
This Kiymali Pide, Turkish flat bread with ground meat and vegetables topping, is one of the most popular snacks and our slow cooked “fast food” in Turkey. In Rural Anatolia and at my home town Antakya, locals would prepare the filling and take it to their local bakery, firin, to be baked as these delicious flat breads with toppings. There are also “Pideci” Turkish flat bread shops that solely bake and serve these flat breads. I hope you enjoy this delicious Turkish specialty, our version of pizza, packed with flavor and have a chance to recreate at home.
Author:
Recipe type: Turkish flat breads with ground meat and vegetable topping; Kiymali Pide
Cuisine: Turkish Cuisine
Serves: 6
Ingredients
  • For the dough:
  • 300 gr/ 10½ oz. / + 2 tbsp. all-purpose plain flour
  • 5ml/1 tsp. salt
  • 14 gr/4 tsp. dried yeast (2 packs of 7gr dried yeast)
  • 8 fl. oz. /1 cup warm water
  • 45ml/3 tbsp. olive oil
  • For the topping:
  • 1 medium onion, finely chopped
  • 400 gr/14 oz. ground beef or ground lamb or mixture
  • ½ green bell pepper or 1 green pointy pepper, finely diced
  • 2 medium tomatoes, deseeded and diced
  • 15 ml/ 1 tbsp. lemon juice
  • 15 ml/ 1 tbsp. olive oil
  • Salt (5 ml/1 tsp. salt is recommended) and freshly ground black pepper to taste
  • 1 egg + 15 ml/ 1 tbsp. olive oil to brush the pide
Instructions
  1. Preheat the oven to 180 C/ 350 F
  2. Stir in the dried yeast in a small bowl and pour in ½ cup warm water. Dissolve the yeast in water, mixing with your fingers. Set aside for the yeast mixture to get frothy for 5 minutes.
  3. Combine the flour and salt in a large bowl.
  4. Make a well in the middle and pour in 2 tbsp. olive oil and the yeast mixture.
  5. Pour in the remaining ½ warm water to the flour mixture. Using your hands, draw in the flour from the sides and work the mixture into a dough.
  6. Knead for 3 -5 minutes, until you reach a soft, smooth dough. The dough gets sticky as you knead, so pour the remaining 1 tbsp. olive oil and stir in additional 2 tbsp. flour to help shape into a soft dough.
  7. Place the dough in large bowl and cover with a cling film. Leave it in a warm place for 1 hour; it will be doubled in size.
  8. In the meantime, prepare your filling. Heat 15ml/1tbsp. olive oil in a wide heavy pan and stir in the onions and peppers.
  9. Sauté the onions and peppers for 2-3 minutes over medium heat, until they start to soften. Stir in the tomatoes and sauté for another 2 minutes. Pour in the lemon juice and season with salt and ground black pepper. Turn the heat off.
  10. Place the ground meat in a bowl and combine the cooked vegetables with the ground meat, mix well. The topping is ready.
  11. Once the dough is risen, place the dough on a lightly floured surface. Knead the dough for a minute then divide the dough into two pieces and roll into two balls.
  12. On a lightly floured surface, roll the dough balls into 2 oval shapes of 20 cm x 40 cm (about 8”x16”), with ½ cm (0.2”) thickness.
  13. Line a large baking tray with baking paper and place the 2 oval flat bread dough on the tray.
  14. Spread the filling evenly over the 2 flat breads, leaving 2 cm at the edges as a border with no filling (it is easier to spread the filling while the oval flat bread is in the tray).
  15. Fold in the sides to act as border to keep the filling intact. Squeeze the oval dough at each end to make it pointy.
  16. Beat an egg in a small bowl and mix it with 1 tbsp. olive oil. Brush the edges of dough with this mixture.
  17. Bake for 25 - 30 minutes, until the pides are golden brown and crispy at the edges.
  18. Once cool, cut into slices and serve.
 

 

 

 

 

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