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x0x Ravioli alla Turca (Manti)

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    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
    Message 1 of 1 , May 31 6:26 AM
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      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
      warm.

      Combine yoghurt and crushed garlic, mix well. Spread this sauce over
      the pastries.

      Melt butter in a small pan. Add red pepper (isot or pul biber) and
      stir for a few minutes. Trickle dressing over yoghurt sauce.


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