Sample Dishes from Turkish Cuisine
Baked Chicken Pastry (Fırında Tavuklu Mantı)
|Flour||2 1/2 cup||270 gr|
|Salt||1 tablespoon||12 gr|
|Egg||1 piece||50 gr|
|Water||2/3 cup||125 gr|
|Chicken meat||1/4 Breast||200 gr|
|Rice||1/4 teacup||25 gr|
|Black Pepper||1/2 teaspoon||1 gr|
|Margarine||4 tablespoon||40 gr|
|Chicken broth||5 cup||1 kg|
|Garlic||3 clove||10 gr|
|Yogurt||2 cup||440 gr|
|Red pepper||1/2 teaspoon||1 gr|
Sift flour in
a large bowl, reserving 2 tablespoons. Add salt; mix well. Make a hole in center.
Blend in egg and water gradually, mixing thoroughly. Knead for 7-8 minutes to
make a smooth, medium soft dough. Divide into 2 portions. Shape into balls.
Cover with a damp napkin. Let stand for 10 minutes. For filling: Simmer chicken
breast in a saucepan until tender. Remove from liquid; drain. Reserve liquid,
keeping hot. Mince chicken and set aside. Wash and drain rice. Place in a small
saucepan. Add water. Cover and simmer until tender; drain. Combine chicken and
rice. Season with salt and pepper; mix well. Set aside. Follow instructions
in "Mantı" (Turkish Ravioli) to prepare mantıs. Place fılled mantıs on a greased
baking pan. Bake in a moderate oven for 20 minutes or until golden brown. Remove
from oven. Pour hot chicken broth over. Cover and simmer for 15-20 minutes;
drain. Combine yogurt and minced garlic; mix well. Pour over mantıs. Melt butter.
Stir in red pepper. Sprinkle mantı with butter. Serve hot.
(in approximately one serving)
|Vitamin A||314 iu|
|Vitamin C||1 mg|
This recipe belongs
to Tekirdağ province. Goose meat was used instead of chicken in the old days.
It is served as a side dish after a main dish of chicken in Tekirdağ.