MANTI
Preparation Time: 30 minutes
Cooking Time: 30 minutes or 25 minutes
Ingredients:
-
550 gr or 5 glassfulls of flour
-
3 teaspoons of salt
-
2 eggs
-
10 glassfulls of water
-
2 small onions
-
1/3 bunch parsley
-
250 gr grind meat (mince)
-
1 large tomato
-
6 tsp butter or margarine
-
½ tsp pepper
-
6 cloves of garlic
- 660 gr yogurt
Method:
Sift the flour in to a large bowl setting aside 1/3
cup.
To the rest add 1 tsp salt mix well and make a well in
the center. Place the eggs in the well.
Make a firm dough, add 2/3 cup water. Continue
kneading for 7 or 8 minutes then divide the dough in half and let them rest for
10 minutes and covered it a cloth.
At that time combine the finely chopped onion, meat
porsley ½ tsp salt and pepper in a bowl.
Sprinkle your work surface with flour. Roll out the
first piece of dough to a 1 mm thickness.
Place one spoonful of filling at regular intervals on
the dough.
Brush the dough between the filling with water.
Roll out the second shett of dough slightly larger
than the first and lay over the first.
Using your fingers seal the ravioli by pressing
around each mound of filling.
Using a knife, cut the ravioli in to indivual squares.
Put some salted water in a large pot and put the
ravioli in it, cook 15-20 minutes until they rise to the surface.
Sauce and Serving:
Wash the tomato and chop it saute for a few minutes in the butter.
Peel the garlic and add the yogurt and mix well to make sauce.
Just before serving place the ravioli in a serving platter, pour on the
garlic-yogurt sauce and tomato sauce.
ZEYTİNYAĞLI YAPRAK SARMA (Grape Leaves Stuffed With Rice)
Ingredients:
- 2 cups rice
-
1 tomato, diced
-
1 tbsp tomato paste
-
2 onions, shredded
-
200 gr grape leaves,
fresh/preserved
-
2/3 cup olice oil
-
3 cups water
-
½ lemon, sliced
-
2 tbsp dried mint
-
¼ tsp black pepper
-
¼ tsp cinnamon
-
¼ tsp all spice
-
1 tsp salt
-
½ tsp sugar
Method:
In
warm water, leave the rice for 30 minutes, then wash and drain. İf you are
using fresh grape leaves; put the leaves in boiling water and cook for 5
minutes till they are soft. Drain and remove the stems. İf you are using
preserved grape leaves just remove the stems. Place the stems at the bottom of
your pot or saucepan (it is to prevent burning the bottom layer) Place 3 tbsp
olive oil in a pan and let the onions saute until they change in color. Add the
rice and stir a few minutes. Then add the tomatoes and tomato paste. After a
while add 1 cup of hot water and cook until the water evaporates. Finally add ½
cup olice oil, dried mint, black pepper, cinnamon, allspice, salt and sugar and
mix them all.
Place
each leaf on a plate. Put ½ tablespoon of filling on the larger end of it
(see), fold the two sides in (see) and roll it on (see) like a cigarette (see).
Do not roll them too tight. Place them tightly side by side in a saucepan.
Place the lemon slices on the surface and 2 cups of warm water. Put a small lid
or plate on of them. Cover and cook on low heat for 40 minutes, until the water
is absorbed. Let cool. Arrange on a serving dish and serve with lemon slices
and yogurt.
SÜTLAÇ
Rice pudding is a dish made from rice mixed with water or milk and sometimes other ingredients such as cinnamon and raisins.
Ingredients:
§
1 litre milk
§
1 water glass water
§
1 tea glass sugar
§
2 tea glass rice
§ some cinnamon
Preparation:
Cook the rice in a water glass of water
and than fitler it. Boil the milk in another pot and add the rice and sugar to
milk. Then, take it from the oven after
it boils, about 15- 20 minutes later.
Pour the blend into small bowls. Pour some
water into the oven tray and put he bowls into he tray. Cook it in 250 grade
ovn for 35-40 minutes. After its cooked take it from the ovn and put it into
the fridge.lf you want, you can serve with cinnamon. You can add some cinnamon
on it and this is our suggestion.
