Turkish Ravioli (Mantı)

Preparation

Prepare the dough by making a well in the flour and add the salt, egg, and ¼ cup water in the centre.

Knead the dough on a lightly floured surface until smooth and elastic .

Gather into a ball, place in a bowl, cover the bowl and let rest for an hour. 

Prepare the filling by mixing together in a bowl the grated onion, meat, parsley, salt and pepper to taste. Set aside.

In a small bowl combine the yoghurt and garlic, with salt to taste, if desired. Let sit at room temperature until ready to use.

Divide the dough into 2 balls.

Roll out one ball of dough at a time on a lightly floured surface until very thin 1mm and round shaped.

Cut strips 1 inch wide, then cut into 1-inch squares.

Place about a ½ teaspoon of filling in the centre of each square.

Bring the four corners together over the filling and pinch to seal.

Continue making mantı until all the dough and filling are used.

Place the mantı on a floured surface to coat them.

Bring a large pot of salted water to boil and add the half of the mantı.

As soon as they are cooked they will rise to the surface.

Remove them from the pot with a slotted spoon and place in a serving bowl.

Cover to keep warm while cooking the remaining mantı.

Pour most of the yogurt sauce over the mantı saving the rest to pass in a serving dish. Heat the butter in a small skillet and when the butter is sizzling hot, add the pepper, mix well.

Remove from the heat and drizzle over the yogurt sauce.

Serve mantı at once with yogurt sauce.

Ingredients           For The Dough All-purpose flour Salt Egg (lightly beaten)              For the filling Onion (grated) Beef or veal Parsley Pepper  Salt         Yogurt and Garlic sauce Yogurt Minced garlic  Salt                Pepper topping Butter Red Pepper Sumac

Measure                 2 cups 1 tablespoon 1     1 small 2 ½ cups 1/3 cup 2 teaspoon ½ tablespoon     2 cups 2-3 teaspoon 1 teaspoon     2 tablespoon 1 teaspoon 2 ½ teaspoon