Do you know anything about Mantı? Turkish ravioli? and the types? Eskişehir mantısı, Kayseri mantısı...

Hem da nasıl...yammmiii ağzım sulandı !Benim bebeğim çok lezzetli yapıyor mantıyı

Kayseri mantı,yeşil mantı ..whatelse was there?

Mmmm.....I love it. Lots of yoghurt, lots of oil, lots of red pepper, lots of garlic...*slurp*

You are making me feel hungry

sorry: Eskişehir is a city next to Ankara and the city where i was born in. so Eskişehir mantısı belongs to Eskişehir (the city)

and directly meaning: eski:old + şehir:city =~ eskişehir:old city

Its yummy!

Does anyone please know where i can find a good mantı recipe?
Büyük Kedi is conquering the kitchen... Hehehe...

Got this from Google - but maybe our Turkish friends will have a better recipe

MANTI or TABAK BÖREK (Dumplings)
This is one of the most traditional dishes in Tatar cuisine. Small dumplings with meat filling are cooked in broth and served as a main dish. It may also be served as a dumpling soup (with its own broth). The origin of MANTI goes back to Central Asia. Dumplings of different shape and size are are made in various regions of the Turkic world. For example, MANTI and the Uzbeki "chuchvara" are similar to the dumplings prepared by Volga Tatars and called "pilmen." In Crimean Tatar dialect, the dumpling soup is referred to as "kashik börek" and the dish of dumplings (also Turkish "manti") as "tabak börek."

INGREDIENTS
Dough
2 cups wheat flour
1 egg
½ cup water
½ teaspoon salt

Filling

½ pounds ground beef or lamb (225 grams)
(traditionally minced meat)
1 small onion
½ teaspoon salt
¼ teaspoon black pepper

Optional
Beef broth for cooking the dumplings
Yogurt or sour cream

Note: One cup in U.S. measurements corresponds to 2.5 deciliters in the metric system.

DIRECTIONS

Sift 2 cups of flours into a bowl and add salt. Beat the egg and mix in the water. Make a well in the center of the flour and add the egg mixture. Mix well and knead the dough until it is smooth. Divide the dough into two balls, and set them aside, covered with a towel for 30 minutes or longer.

To prepare the filling, grate or finely chop the onion. Add to the meat with salt and pepper.

On a flat surface sprinkled with flour, roll out each ball of dough into a round layer about 1/16 inch or 1 mm thick. Using a cookie cutter or a glass, cut out round pieces about 1.5 to 2 inches in diameter (4-5 cm). Place 1/2 teaspoon filling on each round piece and fold one half of the dough over the other half so as to form half-moons. Seal the edges. Take the two ends, overlap, and press gently.

Cook the dumplings in boiling water or broth for about 10 minutes or until the edges of te dumpling appears translucent but still firm. Generally, dumplings are served in the broth as a soup, and yogurt or sour cream may be added to individual bowls. If a dish of dumplings is preferred, then remove them carefully from the boiling pot with a slotted spoon and serve with melted butter, yogurt or sour cream

Oooo!! çok teşekkür ederim

OOH thats a good reciepe!

I will try it too - but will have to substitute the minced meat for veggies Ouh! I bet spinich would be good

Well I was thinking of using Quorn mince what do you think?

btw, dese "manti" or "ravioli" or "pel'meni", as we call it in my country, have an interesting history non-surprisingly, in Russian Federation it is considered to be a national dish as well same delicious meat-dumplings, served normally with sour cream or butter. it is known dat dis meal came first to Ural region, Middle-east part of Russia long ago, by de influence of de Tatar-mongolian yoke, under whose power we used to live for 300 years anyway, dis meal is beloved all over Russia and became traditional as it is nowadays
however, i have noticed dat european similar "ravioli" is of much difference from it's origin-root's taste

guys i feel hungry now whats for desert, baklava

Yeeaaaaah!!Mantıııı,my mom cooks it very well

god im so hungry right now

ohhhh sure, I'm at work and not only are we talking of food, we have to post those delicous photos and now I have to wait 3 hours before lunch... how terrible for me Anyway, thanks for the recipe!

..but the recipe is of no use to u now1

ha ha ha, thanks for reminding me robyn don't think i'll be whipping that up over my lunch hour either... guess a turkey sandwich will have to do