This homemade Turkish Ravioli known as 'Manti' takes a while to make but is well worth the effort. I always make a party of it, inviting my friends round early and then we fold the Manti together while drinking and chatting.
2 cups (500ml) natural yoghurt
1 tablespoon garlic, finely diced
1/2 teaspoon salt
1 1/4 cups (255g) flour
1/2 teaspoon salt
1 onion, coarsely grated and well squeezed out
250g beef, diced
1 teaspoon salt
1/2 teaspoon freshly ground pepper
3 tablespoons parsley, finely diced
2 tablespoons olive oil
1 teaspoon Aleppo or Hungarian pepper
1 tablespoon sumac
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Yoghurt Sauce: Mix all the ingredients for the yoghurt sauce well and leave in the refrigerator so that the flavours combine.
Raviloli: Mix the flour, salt, water and egg in a bowl until smooth. If the dough looks dry add water a tablespoon at a time until the dough is smooth and silky. If it is too sticky add flour a tablespoon at a time until the dough looks right.
Knead dough well for 5 minutes until it is elastic.
Wrap the dough in plastic wrap and place into the fridge for at least 30 minutes.
Filling: Mix all the ingredients for the filling in a bowl. If the ravioli aren't being folded immediately store the filling in the fridge.
Making the Ravioli : Divide the dough into 4 pieces. Wrap 3 pieces in plastic wrap again. Roll the fourth piece of dough out on a lightly floured surface; 1-2mm thick.
Cut the dough into 3cm squares and cover with a damp tea towel.
Place 1/4 teaspoon of filling into the middle of each square. Pull up all four corners so they meet in the middle. Press the four edges together so that they look like an X when seen from above. Place on a lightly floured baking tray.
Repeat this process with the other three pieces of dough. It might sound as if it would take half a year but with good company and good music, they are done in no time.
Boil the folded ravioli in salted water for 5-6 minutes.