x0x Ravioli alla Turca (Manti)
Ingredients: For filling, 225 gr. minced beef, 1 large grated onion,
salt and pepper to taste, 1/4 cup chopped parsley. For the dough, 2
cups flour, 1 teaspoon salt, 1/2 cup water, 1 egg, 1 and a half cups
flour (for rolling out the pastry). For boiling, 6 cups water or
chicken broth, 1 teaspoon salt. For the yoghurt sauce, 4 cups yoghurt,
3 cloves chopped garlic and for the dressing, 2 tablespoons melted
butter, 1/2 teaspoons red pepper.
Mix meat, onion, salt, pepper and parsley in a bowl. Set aside. Mix
flour and 1 teaspoon salt together in mixing bowl.
Make a hollow in the middle. Pour in 1/2 cup water and the egg. Mix
with finger tips and knead the dough with the hands. Place the dough
preferably on a wooden floured work surface. Knead until the dough is
smooth and elastic and does not stick to the hand. Cover with a napkin
and set aside for 1 hour at room temperature.
Divide the dough into two. On a floured surface, knead well and shape
each piece into a round ball. Cover one ball with a napkin and roll
out the other with a long thin rolling pin. Wrap one edge of the
pastry around the rolling pin. Roll forward pressing gently towards
the ends of the pin. Flip the pastry open. Repeat this process from
different edges until the pastry is 1/16 inch (1/6 cm.) thick. Cut
with a knife into 2x2 inch (5x5 cm) squares.
Place a teaspoon of meat filling in the center. Pick up four corners,
pinching firmly and making sure all sides are sealed. The squares can
also be sealed by pinching opposite corners together and pressing the
two sides into triangular shapes. Roll out the second ball of dough
and repeat the same process. Put chicken broth or water into a very
large saucepan. Bring to a boil. Place ravioli carefully into the
boiling water. Do not overfill. Lower the heat. Occasionally stir with
a wooden spoon. The pastries rise to the surface when they are cooked,
in about 15 minutes. Remove with a perforated spoon to a heated
serving plate, pour 1/2 cup liquid from the saucepan over them, keep
Combine yoghurt and crushed garlic, mix well. Spread this sauce over
Melt butter in a small pan. Add red pepper (isot or pul biber) and
stir for a few minutes. Trickle dressing over yoghurt sauce.
Copyright 2001, Turkish Daily News. This article is redistributed with
permission for personal use of TRKNWS-L readers. No part of this article
may be reproduced, further distributed or archived without the prior
permission of the publisher. Contact: Turkish Daily News Online on the
Internet World Wide Web. www.turkishdailynews.com
For information on other matters please contact tdn-f@...