Manti

Name: Manti
Yield: serves 8-10
Ingredients: 10 ounces lean ground lamb; 1 medium onion, grated; 2 tablespoons finely chopped flat-leaf parsley; 1/4 teaspoon salt; 1/4 teaspoon pepper; 2 cups all-purpose flour; 1/4 teaspoon salt; 1 egg, lightly beaten; About 1/2 cup water; 1 quart thick strained yogurt, at room temperature; 4–5 cloves garlic, crushed; 1/2 cup (1 stick) butter, for the garnish; 1 teaspoon crushed dried mint or 1 teaspoon chili flakes, for the garnish; Salt

December 9, 2011

Manti, a specialty of Kayseri, are said to have been brought to Turkey from China by the Tartars. I first saw them being prepared in a hotel in Izmir twenty years ago. I was accompanied by Nevin Halici, a cooking teacher, culinary historian, and ethnographer, who was then researching the regional foods of Turkey. She was going from village to village, knocking on people’s doors and attending the traditional lunches where women cook together. The second time I saw the little dumplings being made was in a hotel in San Francisco, where at the invitation of the Institute of Food and Wine she was cooking a Turkish meal for almost a hundred people. She shaped the dumplings into tiny, open-topped, moneybag-like bundles, baked them for 20 minutes, poured chicken broth over them, and put them back in the oven again until they softened in the broth. The following recipe is for the easier version, like ravioli, which many Turkish restaurants make today. It is really delicious and quite different from any Italian dish. They call it klasik manti, and often cook it in chicken broth (see variation), which is particularly delicious.

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