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Tag Archives | Manti

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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Manti, Turkish dumplings with ground meat, onion and spices

These delicious tiny treasures, Manti or Mantu, dumplings with spiced ground meat and onion, is one of the all time favorite  dishes in Turkey. In especially Anatolia, family members gather to prepare the dough and fill the tiny dough squares with the filling together; it is a bit of a labor of love, so it is great to get together for making it, and so worth the effort. The marriage of the melt-in-the-mouth dumplings with garlic yoghurt sauce and spice infused olive oil is simply irresistible. Tangy Sumac, red pepper flakes and dried mint infused in olive oil all add another layer of deliciousness and work greatly with garlic yoghurt as the sauce for manti.

Manti; delicious dumplings with gound meat filling, served with garlic yoghurt ans spices infused olive oil

Manti; delicious dumplings with ground meat filling, served with garlic yoghurt and spices infused olive oil

The word manti derives from mantu,  meaning dumplings. It is a shared culinary heritage that the nomadic Turkish tribes brought with them when they travelled from Central Asia towards Anatolia, today’s Turkey, during the 13th century.  According to Holly Chase, Turkic and Mongol horsemen on the move were supposed to have carried frozen or dried manti, which could be quickly boiled over a camp”; what a brilliant idea. These delicious dumplings are popular in most Turkic cuisines, as well as in Armenian, Caucasian, Central Asian, Afgan and Chinese Islamic cuisines.

These days you can get pre-made Manti in most supermarkets in Turkey and specialty & online stores abroad.

These days you can get pre-made Manti in most supermarkets in Turkey and specialty & online stores abroad.

These days you can easily find these delicious dumplings, manti in every supermarket in Turkey and Turkish specialty stores as well as Middle Eastern stores abroad, but there’s nothing quite like the homemade manti. In our family we make a double batch, bake the dumplings (which gives manti a nice bite) and freeze some of it for a delicious surprise later on, I highly recommend doing it. Traditionally, the filling consists of ground meat, onion and spices, though in Eastern Anatolia the crushed chickpeas with cumin and red pepper flakes are used as filling too and it is delicious vegetarian option.

Delicious, tiny treasures, Manti; Turkish dumplings with spiced ground meat filling.

Delicious, tiny treasures, Manti; Turkish dumplings with spiced ground meat filling.

I hope this scrumptious manti maybe a gift of good food, packed with history for your family and friends to share.

Fascinating Pergamum, Bergama - Turkey

Fascinating Pergamum, Bergama – Turkey

Cok Selamlar (My best wishes) and Afiyet Olsun,

Ozlem

Serves 4 people

Dough ingredients:

300gr/ 2 cups/ 10 ½ oz. all-purpose plain flour (plus a little extra for rolling)
1 egg, beaten
4 fl. oz. / ¼ cup water

30ml/2 tbsp. olive oil
5ml/1 tsp sea salt

For the filling:

225gr/8oz ground beef or lean ground lamb
1 onion, grated or very finely chopped
Salt and freshly ground black pepper

For the garlic yoghurt:

500gr/2 ¼ cups thick and creamy plain yoghurt

1 -2 garlic cloves, crushed and finely chopped

Salt to taste

For the sauce:

15ml/1 tbsp. Turkish hot pepper paste, biber salcasi (give link) or tomato paste

60ml/4 tbsp. olive oil

10 ml/2 tsp. dried spearmint, kuru nane

5 ml/1 tsp. (or more) ground sumac (optional)

5 ml/ 1 tsp. (or more) Turkish red pepper flakes, chili flakes, pul biber

Preheat the oven to 180 C / 350 F

First make the dough. Sift the flour and salt into a wide bowl and make a well in the middle. Pour in the beaten egg and the water and using your hands, draw the flour into the liquid and mix to a dough. Pour in the olive oil and knead the dough for about 5-8 minutes, until it is smooth and elastic. Manti dough needs to be quite hard; cover the dough with a cling film or kitchen towel and leave to rest in a cold place or in the fridge for 30 minutes.

While the dough is resting, make the filling. Grate or finely chop the onion and combine with the ground meat. Season with salt and ground black pepper and mix well.

In a separate bowl, beat the yoghurt with the garlic and season with salt to your taste.

Spoon a little of the filling, rounded at a size of half a chickpea, into the middle of each square.

Spoon a little of the filling, rounded at a size of half a chickpea, into the middle of each square.

Cut the dough into 3 pieces. Working one piece of dough at a time (and cover the rest of the dough pieces with a damp towel in the meantime so they don’t dry out), roll the dough as thinly as you can into a sheet, on a lightly floured surface. Using a sharp knife, cut the dough into small squares (roughly 2.5cm/1in). Spoon a little of the filling, rounded at a size of half a chickpea, into the middle of each square.

 

Pinch the opposite corners to form a little a little pouch and press the seams together to seal firmly.

Bake uncovered for 10 minutes, until the manti, dumplings start to get light golden.

Bake uncovered for 10 minutes, until the manti, dumplings start to get light golden.

Repeat with the rest of the dough and place the stuffed dumplings in a greased oven proof dish, stacking them next to one another. Bake uncovered for 10 minutes, until the manti, dumplings start to get light golden. Take them out of the oven and let the manti cool. You can freeze some of this baked manti in a sealed bag for up to 3 weeks.

Pour the hot water and pinch of salt to a large pan and bring to the boil. Place the baked dumplings gently to the boiling water and simmer for about 8- 10 minutes, until they are cooked. Once cooked, drain the water and return the manti to the pan. Drizzle a little oil over them so that they don’t stick together.

While manti is cooking, prepare your sauce. Heat the oil in a wide pan and add the hot pepper paste, biber salcasi or the tomato paste. Stir in the red pepper flakes, dried mint and sumac, combine well and simmer for 1-2 minutes.

Manti; delicious Turkish dumplings with spiced ground meat, served with garlic yoghurt and spices infused olive oil.

Manti; delicious Turkish dumplings with spiced ground meat, served with garlic yoghurt and spices infused olive oil.

Arrange manti on a warm serving dish and spoon the garlic yogurt over them. Then drizzle spices infused olive oil and tomato/red pepper paste sauce over the garlic yoghurt. You can decorate with extra red pepper flakes, dried mint and sumac and serve immediately.

Afiyet olsun; May you be happy and healthy with this delicious food you eat;

Ozlem

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