Lentil Pastry

Sample Dishes from Turkish Cuisine

Lentil Pastry (Mercimekli Mantı)

Flour5 cup550 gr
Green lentil1/2 cup85 gr
Water12 cup2400 gr
Salt3 tablespoon36 gr
Egg2 piece100 gr
Onion2 medium size120 gr
Oil2 tablespoon20 gr
Parsley 2/3 bunch40 gr
Black Pepper1 teaspoon2 gr
Tomatoe1 large size200 gr
Margarine6 tablespoon60 gr
Mint1 1/2 tablespoon2 gr
Garlic6 clove18 gr
Yogurt3 cup660 gr


Prepare mantı dough as instructed in "Mantı" recipe (Turkish Ravioli). Set aside. For fılling: Cook presoaked green lentils until tender; drain. Saute finely chopped onion in oil for 7-8 minutes. Remove from heat. Blend in lentils, minced parsley. Season with salt and pepper; toss slightly. Set aside. Follow instructions in "Mantı" (Turkish Ravioli), to prepare and cook mantıs; keep warm. Melt butter. Blend in crushed mint; stir for 1-2 minutes. Add minced tomato. Simmer for 5 minutes; keep warm. Follow instructions in "Mantı" to serve.

Servings: 6

Nutritional Value
(in approximately one serving)

Energy581 cal
Protein20,7 g
Fat16,4 g
Carbohydrates86,8 g
Calcium183 mg
Iron2,67 mg
Phosphorus293 mg
Zinc3 mg
Sodium2434 mg
Vitamin A917 iu
Thiamine0,19 mg
Riboflavin0,3 mg
Niacin1,62 mg
Vitamin C8 mg
Cholesterol97 mg

Regional Characteristics:

This recipe is from Eskişehir province. The only difference between two mantı dishes is the filling.