Manti

Ingredients for 6 servings:

• 150 g flour
• 1 egg(s)
• 100 cl water
• 1 pinch of salt
• 1 tsp paprika powder, red, sweet
• 100 g rice
• 1 onion(s)
• 100g quinoa
• 1 stalk(s) leek
• 1 carrot(s)
• ½ pointed pepper, green
• 1 bunch of parsley
• 1 stalk(s) Celery
• Salt
• pepper
• olive oil
• 3 tomatoes
• 2 cloves garlic
• olive oil
• 1 tbsp tomato paste
• 1 tbsp paprika paste, available in Turkish shops as “biber salçası”, hot or sweet, depending on your preference
• 1 bowl of yogurt (garlic yogurt)
• Peppermint, dried
• Sumac
• Pul Beaver

Instructions

Working time approx. 1 hour; Rest time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 40 minutes

Turkish ravioli, vegetarian, elaborate

Pour the flour into a bowl and knead it with the egg, salt, and water. A firm, non-sticky dough should form. Knead it thoroughly, then cover with a damp cloth and set aside to rest for at least 20 minutes. Chop the onion, parsley, leek, celery, and bell pepper into small pieces, and grate the carrot. The mixture is then sautéed in a pan with olive oil. When the onions are translucent and the leek is soft, add the rice and quinoa. Cook the whole thing for a bit longer, stirring constantly, then add water, salt, and pepper. Once all the water has been absorbed, remove the mixture from the heat. Roll out the flour on a floured board with a rolling pin until you have a very, very thin dough, well under 1 mm thick. The dough must be turned over after each roll-out and re-floured if necessary. Using a sharp knife, cut the dough into narrow strips and then into squares with sides measuring approximately 3 cm. Place a small amount of filling into each square, then seal the edges. Immediately place each finished ravioli on an oiled baking sheet. This amount will make a tightly packed baking sheet. While the oven is preheating to 200°C, grate the tomatoes, crush the garlic, and mix everything with the tomato and paprika paste, along with a little salt and pepper if desired. Place the tray of ravioli in the oven and leave until the edges begin to brown slightly. Then pour the sauce over the ravioli, ensuring the bottom of the tray and the ravioli are evenly coated. Leave in the oven for about another 10 minutes. The ravioli are ready. Sprinkle peppermint, sumac, and pul biber on top, as desired; pour the garlic yogurt over or alongside. Serve with a dry red wine.