Pasha's Pastry

Sample Dishes from Turkish Cuisine

Pasha's Pastry (Paşa Mantısı)

Flour4 3/4 cup525 gr
Salt1 1/2 tablespoon18 gr
Dry yeast3/4 tablespoon5.5 gr
Sugar1 teaspoon4 gr
Water3 cup600 gr
Oil2/3 cup130 gr
Yogurt4 cup880 gr
Onion2 medium size120 gr
Ground Meat1 cup175 gr
Parsley 2/3 bunch40 gr
Black Pepper2/3 teaspoon1.5 gr
Tomatoe3 medium size375 gr
Tomatoe paste1 tablespoon10 gr
Garlic6 clove18 gr


Sift flour in a large bowl, reserving 1/ 4 cup of flour. Sprinkle with salt; mix. Make a hole in center. Combine yeast and sugar in a small bowl. Add 1/5 cup of warm water; stir. Pour into hole in center of flour. Cover yeast with some flour. Let stand for 10 minutes to rise. Add oil and yogurt gradually, blending thoroughly. Knead for 7-8 minutes to form a medium soft dough. Cover and let rise in a warm place for 1 hour or until double in bulk. Saute fınely chopped onions and ground meat in a saucepan for 15 minutes until meat is crumbly; drain. Remove from heat. Add chopped parsley. Season with salt and pepper; mix well. Set aside, Divide raised dough into 32 portions. Shape into balls with floured hands. Roll each ball out with hands in 7-8 mm (1/3 inch) thick, sprinkling with flour. Place 1 teaspoonful of fılling in center. Fold sides slightly over fılling. Make plaits to cover fılling. Arrange on a lightly greased baking pan 4-5 cm (1 1/2-2 inch) apart. Bake in a moderate oven for 30 minutes or until golden brown. Place minced tomatoes in a saucepan. Add oil and tomato paste; mix. Simmer for 5 minutes. Add water; stir. Bring to boil. Boil gently for 2-3 minutes. Pour hot mixture over baked pastries. Cover and let stand for 20 minutes. Combine minced garlic and yogurt blending well. Serve hot along with yogurt.

Servings: 8

Nutritional Value
(in approximately one serving)

Energy672 cal
Protein22,5 g
Fat28,8 g
Carbohydrates79,8 g
Calcium221 mg
Iron2,69 mg
Phosphorus320 mg
Zinc4 mg
Sodium760 mg
Vitamin A1245 iu
Thiamine0,22 mg
Riboflavin0,43 mg
Niacin3,81 mg
Vitamin C14 mg
Cholesterol45 mg

Regional Characteristics:

It is one of the very well-known mantı varieties from Kayseri province. In the original recipe the pastries are deep fried. Tartarians (or Tartars) had started this special dish. Mantı of Tartars is called "Deremeç". It is prepared as "Paşa Mantısı", except that instead of yeast, soda is used and pastries are deep fried. Served plain without sauce. Circassians use chees fılling instead of ground meat, and they call it "selame". In Afyon province shortbread is shaped, filled and baked in the same manner. It is called "Ağzı Açık" which means "Open Mouthed". Served without sauce. In Urfa province it is deep fried again and called "Ağzı Açık".