Turkish manti and dough work

Not yet written for this entry.

Mantı (Turkish dumplings) are tiny — traditionally small enough that 40 fit on a single spoon, though modern versions are larger. They're filled with spiced lamb, boiled or baked, and served with a garlic yogurt sauce and a drizzle of chilli-butter. The technique connects Turkish cuisine to Central Asian dumpling traditions (the word mantı shares roots with Chinese mantou and Korean mandu). The Kayseri region is most famous for its mantı, where the smallness of the dumplings is a point of family pride. Turkish pide (flatbread), gözleme (filled flatbread cooked on a sac/convex griddle), and lahmacun (ultra-thin flatbread with minced meat) represent the other pillars of Turkish dough work.

Not yet written for this entry.

Not yet written for this entry.