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Produced by local enterprises and women's cooperatives who migrated to the Esenler region from Anatolia, this type of manti is folded slightly larger than the classic Kayseri style. It contains a savory minced meat filling. The hot melted butter and red pepper sauce poured over after boiling elevates the aroma, making it a perfect fit for the fast-paced life of Istanbul.
This dish is readily available in local artisan restaurants, especially during evening hours. Use the Map guide to discover these spots.
Ingredients
- 400 grams flour
- 1 egg
- 200 grams minced meat
- 1 onion (grated)
- 500 grams strained yogurt
- 3 cloves of garlic
- 50 grams butter
Preparation
- Prepare a firm dough with flour, egg, salt, and water, divide into balls, and roll out thinly.
- Mix the minced meat, grated onion, and spices to make the filling.
- Cut the dough into small squares, place the filling in the center, and fold the four corners together.
- Boil in salted water, drain, and serve topped with garlic yogurt and melted butter with red pepper flakes.
Practical notes before you go
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