Dumplings and filled pastries
Also enjoyed as a hearty breakfast on cold winter mornings in the Van region, this type of manti is made by filling thin dough with red lentils and steaming it in a pressure cooker. It is served without yogurt, with a garlic and olive oil sauce, so it contains no dairy.
Knead the flour, egg, water, and salt into a smooth dough. Wrap it in plastic wrap and let it rest for 20 minutes.
Mash the cooked red lentils and mix them with the grated onion, cumin, and red pepper flakes.
Roll the dough thinly and cut it into small squares. Place some lentil filling in the center of each square and seal the edges firmly.
Add a little water to the pressure cooker and arrange the manti in the steamer basket. Close the lid and cook for 20 minutes after pressure builds.
Gently warm the crushed garlic in olive oil and drizzle it over the cooked manti. Serve with dried mint.
Press the edges firmly to seal each square; loosely sealed manti may open during steaming and release the filling into the water. Allergen: Contains gluten (wheat) and eggs.
Hamuru ince açtıktan sonra kareleri kapatırken bazıları düdüklüde açılıp mercimek harcı suya karıştı, sanırım kenarları yeterince sıkı bastırmamışım. Yine de kalanlar güzel pişti, sosunu biraz daha koyulaştırmam gerekti.
Van tarafında büyüdüğüm için kahvaltıda mercimekli mantı yemeye alışkındım, zeytinyağlı sarımsaklı sosuyla tam istediğim gibi oldu.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.