Turkish Ravioli

Sample Dishes from Turkish Cuisine

Turkish Ravioli (Mantı)

All-purpose flour5 cups550 g
Salt2 teaspoons12 g
Eggs2 medium size100 g
Water1/2 cup120 g
Ground meat1 1/4 cups250 g
Onions2 small size100g
Parsley1/3 bunch20 g
Salt1 teaspoon6 g
Black pepper1/2 teaspoon1 g
Water8 cups (2qt)2 lt
Salt1 tablespoon18 g
Tomato1 large size200 g
Butter or margarine1/4 cup60 g
Red pepper1/2 teaspoon1 g
Yogurt2 2/3 cups660 g
Garlic6 cloves18 g


Sift flour in a large bowl, reserving 1/3 cup. Add salt; mix well. Make a hole in center. Blend in eggs and water gradually mixing thoroughly. Knead for 7-8 minutes to make a smooth, medium stiff dough. Divide into 3 portions. Shape into balls. Cover with a damp napkin. Let stand for 10 minutes. For filling: Combine ground meat, minced onions and parsley. Season with salt and pepper; mix well. Set aside. Roll first ball out into 1 mm thick circle sprinkling with flour. Cut into 2 1/2 (1 inch) squares. Place 1/2 teaspoon of filling in centre of each square. Bring four corners together sealing and pressing well like a tiny bundle (or fold one corner of square over filling to join opposite corner shaping into triangle. Seal well pressing edges together.) Place on lightly floured baking pan. Repeat same with remaning balls and filling. Place water in a large saucepan. Add salt; stir. Bring to boil. Stir in mantıs, mixing gently and thoroughly. Reduce heat. Simmer uncovered for 15-20 minutes or until tender but firm stirring gently and occasionally. Combine minced tomato and melted butter in a saucepan. Simmer for 5 minutes. Stir in red pepper; keep warm. Combine yogurt and minced garlic; mix well. Remove mantis from liquid into a serving bowl with a slotted spoon. Pour yogurt-garlic mixture over. Sprinkle with tomato sauce. Serve hot.

Servings: 6

Nutritional Value
(in approximately one serving)

Energy580 cal
Protein25.1 g
Fat17.9 g
Carbohydrate77.9 g
Calcium172 mg
Iron2.75 mg
Phosphorus319 mg
Zinc4 mg
Sodium2463 mg
Vitamin A766 iu
Thiamin (B1)0.20 mg
Riboflavin (B2)0.36 mg
Niacin3.97 mg
Vitamin C6 mg
Cholesterol134 mg

Regional Characteristics:

This is one of the oldest dishes of Turkish Cuisine which originated from a far away place in Central Asia. It is favored and well-known among the Turks all over the world. In the original recipes mantıs are prepared in tiny froms. These tiny mantıs are simmered in water into which tomato paste is added. It is called "Çöçöre" by Central Asian Turks. It is time consuming to prepare and yet it tasty and delicious. The dish is served as a one course meal. When mantis are simmered, they are sometimes left in liquid. Yogurt-garlic mixture is blended into it. It is served with tomato sauce again. In winter months melted butter-red pepper mixture is sprinkled over.When mantıs are drained, leftover liquid is used in making soups. In Bolu province crushed walnuts-hard cheese mixture is sprinkled over.  In some recipes 2-3 tabespoons of tomato paste is added to the boiling water before mantıs are stirred in. This dish is called "Tatar Böregi" in some regions which means "Tatar's Börek". The baked from is called mantı. Before stirring in boiling water mantıs can be baked in a moderate oven until golden  brown. Then hot broth is poured over, and simmered until tender. Served with yogurt and tomato sauce.