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Turkish vegetarian rose ravioli with filo pastry; Mantarli Gul Manti

By Ozlem Warren on October 13, 2014 in Appetizers and Mezes, Savory Pastries, Turkish Festive Dishes 11

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

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.

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.

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

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: Ozlem Warren

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

Preheat oven to 350 F / 180 C
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.
Bring the yoghurt to room temperature by taking out the fridge and set aside in a warm spot in the kitchen.
Clean the mushrooms with a damp paper towel and chop finely.
Sauté the chopped onions with some olive oil for a couple of minutes, until soft.
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.
Season with salt and pepper, add the parsley and mix well. Set aside to cool.
Grease a baking tray with 1 tbsp. olive oil.
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.
Take out two rectangular filo pastry sheets on a dry surface (cover the rest of the filo pastry with damp towel).
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.
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.
Brush the gul manti with a little olive oil and place them on a greased tray. Repeat this with all rectangles.
Bake in the oven for about 20 – 25 minutes or until golden.
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.
For the garlic yoghurt; whisk together the yoghurt and the crushed garlic in a bowl until smooth and creamy.
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.
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.
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)

Turkish Rose Ravioli – Gul Manti or Sosyete Mantisi

By Ozlem Warren on May 26, 2010 in Savory Pastries 5

This scrumptious coiled pastry with minced meat filling with garlicky yoghurt and spiced olive oil is one of our favourite for dinner parties – it is called also referred as Sosyete mantısı (roughly translated as society or posh mantı) at home, an easier yet equally delicious version of mantı, Turkish dumplings. Found memories of having them with cay, Turkish tea at my mother’s ladies’ afternoon tea gatherings.

In Türkiye, fresh yufka sheets are used for the pastry – filo pastry sheets work just as well here, to form the elegant rose shaped pastry. The trick with filo pastry sheets is that they need to be kept under slightly damp towel so they don’t dry out. Take one sheet at a time to make the coiled shape and work fast. The milk and olive oil sauce works like magic to keep the pastry intact while coiling. They can be made ahead of time and freeze well after baking. If freezing, reheat at preheated fan oven at 180C/350F for about 10 minutes.

You can also make a vegetarian version, using spinach and feta in the filling, as in Ispanakli peynirli gül böreği from my cookery book SEBZE – you can get a copy here worldwide.

Ispanakli gul boregi, from SEBZE cookery book

I hope you enjoy it as much as we do,

Afiyet Olsun,

Ozlem

Turkish Rose Ravioli - Gul Manti or Sosyete Mantisi

This scrumptious coiled pastry with minced meat filling with garlicky yoghurt and spiced olive oil is one of our favourite for dinner parties – it is called also referred as Sosyete mantısı (roughly translated as society or posh mantı) at home, an easier yet equally delicious version of mantı, Turkish dumplings. Found memories of having them with cay, Turkish tea at my mother’s ladies’ afternoon tea gatherings. In Türkiye, fresh yufka sheets are used for the pastry - filo pastry sheets work just as well here, to form the elegant rose shaped pastry. The trick with filo pastry sheets is that they need to be kept under slightly damp towel so they don’t dry out. Take one sheet at a time to make the coiled shape and work fast. The milk and olive oil sauce works like magic to keep the pastry intact while coiling. They can be made ahead of time and freeze well after baking. If freezing, reheat at preheated fan oven at 180C/350F for about 10 minutes.

Author: Ozlem Warren

Recipe type: Savoury pastry

Cuisine: Turkish cuisine

Serves: makes 7 coiled pastries

Ingredients

7 filo pastry sheets (I use Jus Roll) (if you are using thin filo sheets, I suggest using 2 sheets for each coiled pastry)
For the pastry filling:
750g/1lb 10 ½ oz minced beef
1 medium onion, finely chopped
3tbsp double concentrated tomato paste
1tbsp pomegranate molasses
1tbsp olive oil
Sea salt and freshly ground black pepper to taste
For the milk and olive oil sauce:
60ml/2fl oz whole milk
1tsp olive oil
For brushing:
1 medium egg, beaten
2tsp olive oil
For the garlicky yoghurt:
450g/1lb whole milk yoghurt
3 garlic cloves, finely chopped
Sea salt to taste
For the spiced olive oil:
60ml/2fl oz olive oil
1tsp pul biber
1tsp dried mint

Instructions

Combine the yoghurt with the chopped garlic and season with sea salt to your taste. Cover and set aside to bring to room temperature. Take the filo pastry sheets out of the fridge to bring to room temperature, 20 minutes before using, for the best results.
Line a large baking tray with non-stick baking paper.
Pour 1tbsp olive oil in a wide, heavy pan and stir in the chopped onions; sauté for 4 minutes over medium heat. Stir in the minced meat to the pan, combine with the onions and sauté for further 8 minutes then turn the heat off. Stir in the tomato paste and pomegranate molasses, season with sea salt and freshly ground black pepper, combine well. Place the filling in a large bowl and set aside to cool.
Preheat fan oven to 180C/200C/400F. In a small bowl, combine milk with olive oil, to brush the filo pastry sheets. In another small bowl, combine beaten egg with olive oil, to brush the finished rose pastry.
Once the filling is cooled down, open pack of filo sheets. Lay the sheets on a dry, clean surface and cover with a slightly damp towel. To coil the filo successfully, the filo sheets need to be kept moist. Only take one sheet at time and keep the rest covered.
Take 1 filo sheet out and place on a dry surface lengthways. Working fast, brush the sheet with the milk and olive oil mixture. Then place about 110g filling in a line, along the edge near you, leaving 2cm at each end of the pastry filling free (try not to overfill, so the pastry don’t break while coiling). Gently roll up into a cylinder. Brush the pasty edge with the milk and olive oil mixture. Starting from one end, gently wind the filo into a coil and place on the tray with the baking paper on. Brush over and sides of the coiled pastry with the milk and olive oil mixture to seal the end (this helps to patch up any broken pastry too). Repeat the same procedure with the rest of the 6 filo pastry sheets and place the coiled pies side by side with about 1 inch space between them. Make sure to brush the top and sides of the coiled pastries with the milk and olive oil mixture, to keep them intact.
Brush the top and side of the pastries with the egg and olive oil mixture. Bake in middle shelf of the preheated fan oven for 25 – 30 minutes, until the pastry is golden brown and cooked through.
Pour olive oil on a small sauté pan and warm over medium heat. Stir in the pul biber and dried mint and gently infuse for 30-40 seconds, turn the heat off.
To serve; spread about 4tbsp garlicky yoghurt on an individual serving plate and place a rose pastry over the top. Drizzle pul biber and dried mint infused olive oil over the hot rose pastry, and drizzle a little more garlicky yoghurt over if you like too. Alternatively, serve the rose pastry plain with a zesty salad aside.