Turkish ravioli

Turkish ravioli

Mantı

By
From
Eat Istanbul
Serves
6-8
Photographer
David Loftus

In Istanbul, every neighbourhood has a local yufka shop where you can buy different types of thin sheets of pastry (similar to Greek filo or Moroccan warka) to make all sorts of dishes – really thin sheets are used for böreks and baklava, thicker sheets for ekmek (bread), shredded sheets for kadayıf and chopped sheets for erişte (noodles). They also sell ready-made mantı (ravioli) sheets for filling with meat, chickpea or spinach stuffings at home where they can be boiled or baked. This is a popular lunchtime dish eaten always with yoghurt sauce and hot paprika butter poured over it just before serving.

Ingredients

Quantity Ingredient
350g ‘00’ pasta flour or plain flour, plus extra for dusting
2 eggs, lightly beaten
a little extra virgin olive oil
sea salt
freshly ground black pepper

Yoghurt and garlic sauce

Quantity Ingredient
2 garlic cloves, peeled and crushed
250g thick yoghurt

Filling

Quantity Ingredient
1 medium onion, peeled
300g minced lamb
4 tablespoons fresh flat-leaf parsley leaves, finely chopped

Paprika butter

Quantity Ingredient
60g unsalted butter
1 teaspoon paprika
1/2 teaspoon kirmizi biber flakes

To serve

Quantity Ingredient
dried mint
crusty bread

Method

  1. For the yoghurt and garlic sauce, use a pestle and mortar to pound the garlic cloves and ½ tablespoon sea salt to a paste. Transfer to a bowl, add the yoghurt and mix well. Cover with clingfilm and refrigerate until ready to use.
  2. For the filling, use a box grater to coarsely grate the onion into a bowl. Add the lamb and parsley, season generously with sea salt and freshly ground black pepper and combine well.
  3. Sift the flour and ½ tablespoon sea salt into a bowl and mix. Make a well in the centre, pour the beaten eggs and about 100ml water in the well and mix well to a dough-like consistency with your hands. Alternatively, place the ingredients in a food processor and blend into a dough.
  4. Transfer the dough to a lightly floured surface and knead for about 5–7 minutes until firm, sprinkling with extra flour if the mixture is too sticky. Grease the inside of a large bowl with a little olive oil and put the ball of dough in it. Cover the bowl with a clean, damp cloth and leave the dough to rise for 30 minutes.
  5. Divide the dough in half. Using a long, thin rolling pin, roll one piece out, turning the dough as you roll, until it is really thin. Cut it into 6-cm squares with a sharp knife. Drop about ½ teaspoon of the filling in the centre of each square. Bring the corners of the dough over the filling to enclose it in the middle, pinching the edges to seal the joins. You should end up with square-shaped ravioli. Place them on a lightly floured tray. If desired, place in a container and refrigerate until ready to use.
  6. For the paprika butter, melt the butter in a small saucepan over low heat, add the paprika and Kırmızı biber flakes and combine well.
  7. To cook the mantı, bring a large saucepan of water to the boil over high heat. Drop in the mantı and cook, stirring occasionally, for about 5 minutes or until they rise to the surface. Lift them out with a slotted spoon and place them in a large bowl.
  8. Add the yoghurt and garlic sauce and combine well. Transfer to serving plates, drizzle with the warm paprika butter and sprinkle plenty of dried mint over the top. Serve with crusty bread to mop up the sauce.
Tags:
Istanbul
Turkey
Turkish food
Middle Eastern
Andy Harris
David Loftus
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