Lentil Pastry
Sample Dishes from Turkish Cuisine
Lentil Pastry (Mercimekli Mantı)
| Ingredients | Measure | Amount |
| Flour | 5 cup | 550 gr |
| Green lentil | 1/2 cup | 85 gr |
| Water | 12 cup | 2400 gr |
| Salt | 3 tablespoon | 36 gr |
| Egg | 2 piece | 100 gr |
| Onion | 2 medium size | 120 gr |
| Oil | 2 tablespoon | 20 gr |
| Parsley | 2/3 bunch | 40 gr |
| Black Pepper | 1 teaspoon | 2 gr |
| Tomatoe | 1 large size | 200 gr |
| Margarine | 6 tablespoon | 60 gr |
| Mint | 1 1/2 tablespoon | 2 gr |
| Garlic | 6 clove | 18 gr |
| Yogurt | 3 cup | 660 gr |
Preparation
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)
| Energy | 581 cal |
| Protein | 20,7 g |
| Fat | 16,4 g |
| Carbohydrates | 86,8 g |
| Calcium | 183 mg |
| Iron | 2,67 mg |
| Phosphorus | 293 mg |
| Zinc | 3 mg |
| Sodium | 2434 mg |
| Vitamin A | 917 iu |
| Thiamine | 0,19 mg |
| Riboflavin | 0,3 mg |
| Niacin | 1,62 mg |
| Vitamin C | 8 mg |
| Cholesterol | 97 mg |
Regional Characteristics:
This recipe is
from Eskişehir province. The only difference between two mantı dishes is the
filling.