Pastry in Rags

Sample Dishes from Turkish Cuisine

Pastry in Rags (Saçaklı Mantı)

Flour3 1/3 cup360 gr
Salt1 3/4 tablespoon21 gr
Egg1 piece50 gr
Water8 1/2 cup1700 gr
Margarine6 tablespoon60 gr
Chicken1 piece1250 gr
Black Pepper1 teaspoon2 gr
Garlic6 clove18 gr
Yogurt3 cup660 gr
Red pepper1 teaspoon2 gr


Prepare mantı 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.

Servings: 6

Nutritional Value
(in approximately one serving)

Energy630 cal
Protein35,1 g
Fat30,5 g
Carbohydrates51,5 g
Calcium162 mg
Iron1,95 mg
Phosphorus364 mg
Zinc4 mg
Sodium1916 mg
Vitamin A492 iu
Thiamine0,16 mg
Riboflavin0,35 mg
Niacin9,23 mg
Vitamin C2 mg
Cholesterol164 mg

Regional Characteristics:

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".