1 / 16

Manti – Turkish Meat Ravioli Recipe

Manti – Turkish Meat Ravioli Recipe. PULP MATERİALS. 500 g or 2,5 glassfuls of flour 3 teaspoon of salt 1 egg 2/3 glassful of water. İNTERNAL MATERİALS. 250 g ground meat ½ bunch parsley 2 onions 1 teaspoon of salt 1 tespoon of ground red pepper 1 tespoon of black pepper powder

freddyj
Télécharger la présentation

Manti – Turkish Meat Ravioli Recipe

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. Manti – Turkish Meat Ravioli Recipe

  2. PULP MATERİALS • 500 g or 2,5 glassfuls of flour • 3 teaspoon of salt • 1 egg • 2/3 glassful of water

  3. İNTERNAL MATERİALS • 250 g ground meat • ½ bunch parsley • 2 onions • 1 teaspoon of salt • 1 tespoon of ground red pepper • 1 tespoon of black pepper powder • 1 teaspoon of red pepper flakes

  4. DRESSİNG MATERİALS 1 • 2 tablespoon tomato sauce • 2 tablespoon olive oil • 2 tablespoon water

  5. DRESSİNG MATERİALS 2 • 250 g yogurt • 3 cloves garlic • ½ teaspoon salt

  6. RAVİOLİ This recipe is known under the same name in the various regions of Anatoly. Originally from Central Asia ravioli are considered a main dish and not a first course. They can be served with their cooking liquid or drained and served with a sauce. Here nothing is wasted: if the cooking water isn’t used it’s saved and serves as the base for a soup. In the Bolu region yogurt and tomato sauce are replaced by a mixture of dried cheese and chopped walnuts. Half a teacup full of “kes” or dried cheese is combined with 2 teacups of chopped walnuts. The mixture is served on drained ravioli and everything is drizzled with melted butter. The ravioli are then eaten with dried fruit paste or pickled vegetables

  7. In other regions tomato sauce is replaced with a mixture of melted butter seasoned with paprika that has been heated briefly in the skillet. Manti is a meal in itself and serves as a typical Sunday lunch – requiring a siesta afterwards! The ravioli are often made one at a time by hand.

  8. Sift the flour into a large bowl setting aside 2,5 glassfuls. To the rest add 3 teaspoon salt. Mix well and make a well in the center. Place the eggs in the well. Make a firm dough gradually adding 2/3 glassfuls water. Continue kneading for 7-8 minutes then divide the dough in half and let rest for 10 minutes covered with a damp cloth

  9. Weturndough.

  10. We cut dough into small squares.

  11. We prepare the dough pieces we put inside the square.

  12. Bring some salted water to a boil in a large pot; add the ravioli and cook for 15-20 minutes until they rise to the surface.

  13. Continuewe put thetomatosauce in thecooker.Andboil 5 minutes.

  14. We put the Mantı on theplate,adds on thegarlicyoghurt.Wesprinkledriedmintandsumac

  15. ENJOY YOUR MEAL

  16. PREPARED BY:KORAY OĞUZ TEKİN TEACHER:SEÇİM ATAGÜN RAVIOLI WITH PREPARED: FİGEN TEKİN SİBEL ÜNAL

More Related