Sinop Style Manti Recipe
Today, I have a delicious recipe from Sinop cuisine. Sinop is a beautiful city in Black Sea region of Turkey. Sinop style manti is their signature in the world of gastronomy. Sinop manti has three main differences from the classical manti recipe. First, the dough is rolled a little thinner than the classic manti and it is a little bit softer than classical manti. The second is the shape. Like the classic manti, the four corners of the square are sticked together. After folding as a triangle, the ends of the triangle are joined at the back. This joining process is not a must, by the way. As in Thracian manti, they can be left in a triangular shape. Another difference of Sinop ravioli from classical ravioli is that it is served with walnuts. But it is not only served with walnuts. Half of the plate is covered with walnuts and half with yogurt sauce. It is as if two people who once made manti together could not reach consensus, but found such a medium.
To prolong the life of the walnut and increase its flavor...
Walnuts are one of the things that determine the flavor of the manti, so it is useful to use a delicious walnut. Let me give you a knack for increasing the taste of walnuts. Walnuts are generally sold raw, whether they are peeled or not. However, roasting process increases both the flavor of the walnut and prolongs its lifespan. If you have a lot of walnuts in your hand and you don't want them to smell stale, you can put the peeled walnuts on a baking tray and bake until the inner shells begin to separate. After the roasted walnuts have cooled, you can store them in a glass jar for months at room temperature.
As I mentioned above, the aroma of roasted walnuts will increase, so the flavor will increase in this recipe also.
You can make a difference in the taste of your desserts by using roasted walnuts in recipes where we want to feel the aroma of walnuts like Sinop manti, carrot cake, and walnut cinnamon cookies.
Enjoy the recipe...
- 3 cups flour,
- 1 egg,
- 3/4 cup of luke warm water,
- 1 teaspoon of salt.
For the filling;
- 200 g ground meat,
- 1 onion,
- 1 teaspoon of black pepper.
- 250 g plain yogurt,
- 1 clove of garlic,
- 1 cup ground walnuts,
- 5-6 tablespoons of olive oil,
- 1 teaspoon of powdered chilli pepper.
- Add salt and egg to the flour and start mixing,
- Add the water slowly and knead until you get a dough that does not stick to the hand,
- Roll the dough into a ball, cover it with a damp cloth and let it rest for 20 minutes,
- Meanwhile, mince the onion,
- Mix the ground meat, onion, salt and pepper thoroughly,
- Divide the dough into 3-4 pieces,
- Take a piece of it and roll with a roller in knife edge thickness,
- Cut into 1.5 cm squares,
- Put as much filling as it gets, fold it in a triangle and stick together, join the ends of the triangle at the back,
- Roll, cut, fill and fold all the dough in this way,
- To cook, boil 1.5 lt of water in a deep pan, add mantis and cook until they start to float on the water,
- Crush the garlic and add it to the yogurt and mix with addition of some salt,
- Heat oil in a sauce pan, add the pepper and mix and remove from heat,
- Share the manti into serving plates, top half of the plate with yogurt sauce and the other half with chopped walnuts,
- Pour oil and pepper sauce over the yogurt sauce.