Turkish Offices

Bodrum: Ataturk Cad. Dere
Sok. 6/A 48400
Ph: +90 252 3133888
Gokpinar: Mumcular, Bodrum
Ph: +90 2523735750

Bulent Dogan
Mobile: +90 533 3655906
International Agents

USA: Sarah Laidlaw, Aegean Journeys
Toll free: 800 783 7579
Mobile: +1 530 3057499
UK: Esmee Ertekin
Ph: +44 770 9582279
Email: esmeestudiolondon@hotmail.co.uk

All CaravanTurkey Services are sold by Morning Tour Travel a member of the
Association of Turkish Travel Agencies (Licence No 3378) since 1996.
Manti (Turkish ravioli)
Serves 6

3 cups flour
1 egg
1 teaspoon salt
1 cup water

Filling 1: Meat
600g mince
2 onions grated
½ cup flat leaf parsley
2 teaspoons salt
1 teaspoon pepper

Filling 2: Vegetarian
2 cups feta crumbled
½ cup flat leaf parsley
1 teaspoon black pepper
20g butter
1 tablespoon olive oil

Tomato-based Sauce
40g butter
2 tablespoons butter
2 tbsp tomato paste
2 tbsp bell pepper paste
2 tsp dried mint
½ cup pasta cooking water

Yoghurt Topping
2 cups yoghurt
4 cloves garlic
½ teaspoon salt

1. Combine and mix pasta ingredients and knead until elastic. Cover and rest for 30 minutes.
2. Filling: Finely chop parsley and combine filling ingredients (choose your filling).
3. Form pasta into a log and slice into 5 even sections. Roll each section to ½mm thick. Slice
corners together and press to create ravioli parcel (see pictures). Repeat until all dough and
filling has been used.
4. Finely dice garlic and mix with yoghurt and salt.
5. Bring a large pot of salted water to the boil. Add ravioli parcels. Boil for 5-10 minutes until pasta
is cooked through.
6. For tomato-based sauce heat butter in pan, add olive oil, tomato and bell pepper pastes and
dried mint. Stir until combined then slowly
drizzle in pasta water stirring until well combined.
7. For meat manti place pasta on a platter, top with yoghurt, and drizzle tomato-based sauce over
yoghurt. (images 1 and 2)
8. For vegetarian manti: In a pan melt butter, add oil and boil for1 minute. Pour sauce over pasta
and garnish with flat leaf parsley.