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Homemade manti, kept alive as part of neighborly relations and collaboration in Esenyurt culinary culture, is made by filling thinly rolled dough with minced meat. It is served fresh in local restaurants throughout the district and in the market squares indicated in the Map section. Creating a local touch in the gastronomy of Istanbul, this delicacy is served with garlic yogurt and hot melted butter sauce.
The dough of manti is kneaded into a firm texture using only flour, water, and salt. Hand-folded one by one by the women in the district, these dumplings carry the traces of classic recipes found across Turkey.
Ingredients
- 3 cups of flour
- 1 egg
- 1/2 cup of warm water
- 200 grams of minced beef
- 1 medium onion
- 1 teaspoon of salt and black pepper
Preparation
- Knead a firm dough by mixing flour, egg, water, and salt, then let it rest for 20 minutes.
- For the filling, grate the onion and mix it thoroughly with minced meat, salt, and pepper.
- Roll out the rested dough into a thin sheet and cut it into small squares.
- Place the meat filling in the center of the squares and close them by joining the four corners.
- Boil the closed manti in salted boiling water until tender, then drain.
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