Pastry in Rags

Sample Dishes from Turkish Cuisine

Pastry in Rags (Saçaklı Mantı)

Preparation

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)

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".