The squares of noodle dough are filled with pieces of meat or minced meat and shaped into small parcels. Less common, but equally delicious, are the mantı filled with crushed nuts, chickpeas, spinach or chopped mushrooms. Sealed packages of mantı are boiled plain, klasik mantı; and the open parcels are baked in stock, brinda manti. Both are smothered in a garlicky yogurt sauce and topped either with melted butter and kırmızı biber or a warm garlic-flavoured purée of tomatoes.
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