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Manti (Turkish ravioli) Serves 6
Pasta 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 Sauce 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
Method 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.