Sample Dishes from Turkish Cuisine
Pastry in Rags (Saçaklı Mantı)
|Flour||3 1/3 cup||360 gr|
|Salt||1 3/4 tablespoon||21 gr|
|Egg||1 piece||50 gr|
|Water||8 1/2 cup||1700 gr|
|Margarine||6 tablespoon||60 gr|
|Chicken||1 piece||1250 gr|
|Black Pepper||1 teaspoon||2 gr|
|Garlic||6 clove||18 gr|
|Yogurt||3 cup||660 gr|
|Red pepper||1 teaspoon||2 gr|
dough as instructed in "Mantı" recipe (Turkish Ravioli) reserving 1/4 cup of
flour. Roll first ball out into 1 mm thick circle, sprinkling with flour.
Let stand for 10 minutes uncovered. Roll around oklava (a smooth long wooden
stick 3/4 inch in diameter) loosely. Pull pastry off oklava gently. Place on
a board. Cut into 7-8 mm (1/3 inch) thick strips. Toss slightly with fıngers
to loosen and separate. Repeat same with remaining balls. Place long noodles
on a greased baking pan. Toast in a moderate oven for 20 minutes or until deep
golden. Set aside. Simmer chicken in 1 cup of water for 25 minutes. Add rest
of water, salt and pepper. Simmer for 10 minutes more. Remove from liquid; drain.
Reserve broth, keeping hot. Bone chicken and tear into shreds. Spread over toasted
nooddles. Pour hot broth over. Bake in a moderate oven for 20 minutes. Combine
yogurt and minced garlic; mix well. Remove noodles with chicken from oven. Pour
yogurt-garlic mixture over. Melt butter. Stir in red pepper. Sprinkle nooddles
with butter. Serve hot.
(in approximately one serving)
|Vitamin A||492 iu|
|Vitamin C||2 mg|
This recipe originates
from immigrants. It is served as a one course dish with any vegetable salad.
In Safranbolu county of Zonguldak province, chopped walnuts are sprinkled over.
This form is called "Bandırma".