Manti are tiny little dumplings, filled with ground meat, similar to ravioli. Sheets of dough are rolled thinly and cut into small squares, then a small amount of filling is added and the sides pinched together, to form little dumpling parcels. The manti is then boiled and served covered in garlic yogurt with a spicy sauce, made from oil or butter and chili flakes.
Making it from scratch is a lot of effort, so when they decide to make it, women in Turkish villages invite each other around and they’ll sit in a group forming a little production line, gossiping whilst making hundreds of manti for their families.
I like it, as long as it’s not too soggy, but I still struggle with the concept of yogurt on dinner foods!
Ali nazik kebab is one of my favourites! Cubes of marinated lamb on a bed of patlıcan (aubergine) puree mixed with yogurt and served with rice and salad. I love the smoky taste of the creamy aubergine mashed with garlic yogurt, so delicious!
Would you believe, before I lived in Turkey I had never tried aubergine, now I always look for it on the menu!
P.S Sorry I missed a day of posting yesterday – I was just so busy!
>>Peel, crush and chop the garlic cloves. Berkay is the expert at cutting things ridiculously small!
>>Mix in the garlic with the olive oil, add salt if you wish!
Put to one side while the mushrooms are on the BBQ grill.
>>After 5-8 minutes and once the mushrooms are soft, spoon the olive oil/garlic mixture in.
Leave to cook for another 5 minutes.
>>Once they’re almost ready, spoon granted cheese on top and leave til it’s melted.
It couldn’t be simpler! (: Here’s ours with the rest of our BBQ dinner, köfte (meatballs), Turkish rice, grilled tomato, pepper & onion. We also had the customary loaf of bread on the table of course. (: Afiyet olsun!