Dumplings and filled pastries
Perde manti, a festive dumpling dish from Bitlis, is made by layering ground meat and rice with dumpling dough inside a pan lined with yufka, then baking it. When sliced, its yufka covering opens like a curtain.
Cook the ground meat and onion over medium heat until browned. Add the Turkish red pepper flakes, rinsed rice, and two 200 ml measures of water. Parboil over low heat for 12 minutes.
Line a greased round baking pan with yufka sheets, letting them overhang the edges. Brush each layer with butter.
Spoon the parboiled filling into the pan and fold the overhanging yufka over the top to enclose it.
Bake in an oven preheated to 180°C / 355°F for 35–40 minutes, until golden on top.
Cut the baked dish into slices and serve hot with garlic yogurt.
Store in a sealed container in the refrigerator for 3 days. To reheat, cover and warm in a 160°C / 320°F oven to keep the yufka from drying out.
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