Ingredients
- 1 Cup of Flour
- 1 Egg
- ½ Teaspoon of Salt
- ¼ Glass of Water
- For Yogurt Sauce:
- 100 Gr Strained Yogurt
- 2 cloves of crushed garlic
- 1/2 Tea Glass of Water
- Zer Ingredient:
- 1 Tablespoon of Butter
- ½ Tea Glass of Olive Oil
- 250 Gr Minced Meat
- 3-4 Green Peppers
- 2 Tomatoes
- 1 Onion
- 1 Tablespoon of Mixed Tomato Paste
- 1 Teaspoon of Salt
- 1 Teaspoon of Black Pepper
- 1 teaspoon of red pepper flakes
- ¼ Bunch of Parsley
How It Is Made
To prepare the dough, flour is poured into the kneading bowl, the middle is opened, eggs, water and salt are added. Cover the dough with a damp cloth until it reaches a smooth consistency and let it sit for 30 minutes.
For the zere, melt half the butter in a deep pan, add the chopped onions and fry. When the onions change color, chopped green peppers are added to the pan and minced meat is added after a few minutes.
When the water is absorbed, tomato paste is sprinkled on the ingredients, after 2-3 minutes, finely chopped tomatoes, a few minutes later, salt and spices are sprinkled on the ingredients, 1.5 glasses of water are poured and left to boil over low heat. After 15-20 minutes, remove the pan from the stove.
Sprinkle a small amount of flour on the rested dough and roll it out. After the dough is rolled out, 1 cm strips are cut, placed on top of each other and 1 cm thick square pieces are cut.
Each piece is pinched from opposite diagonals and glued into a bow shape. The pinched manti are thrown into boiling salt water over high heat and boiled.
When the dough is cooked, remove it from the stove and pour 2 glasses of cold water on it. After mixing, the water is poured into another container. (The filtered water is used when cooking soup.) Melt the remaining butter in the cooking pot, pour the ravioli over it and mix.
Garlic strained yoghurt is placed on a serving plate, dumplings and hot minced meat are poured on top, served after garnishing with parsley.
Source: Hülya Erol, Aksaray Culinary Culture and Local Dishes Book, Aksaray Governorship Provincial Culture and Tourism Directorate Culture Publications, Aksaray 2018
