Name: Stuffed Bread Dough Pastries (Mantikos)
Yield: Makes 18 to 24 pastries
Cuisine: Turkey
Ingredients: freshly grated nutmeg; 3 tablespoons olive or vegetable oil or margarine; freshly grated black pepper; 2 eggs, lightly beaten; 1 pound ground beef; 4 large onions, thinly sliced; 2 to 3 tablespoons olive or vegetable oil 2 onions, chopped; 2¾ cups all-purpose flour; 1 teaspoon salt; ½ pound feta cheese, crumbled; 1 pound spinach, stems removed; ½ pound ricotta cheese, fromage blanc, or cottage cheese; 1 teaspoon plus ⅓ cup vegetable oil; 2 tablespoons all-purpose flour; 1 cup lukewarm water; 2 teaspoons salt; 1 egg, beaten with a little water; ½ teaspoon sugar; 2 cloves garlic, minced; ¼ cup chopped fresh dill; ½ cup ricotta cheese, or a pound kashkaval or gruyere cheese, grated; 1 envelope (2¼ teaspoons) active dry yeast; salt and freshly ground black pepper; freshly grated nutmeg (optional); ¼ pound feta cheese, crumbled; ¼ cup chopped fresh flat-leaf parsley; 1 teaspoon freshly ground black pepper

Preparation info

Makes
18 to 24
pastries

Difficulty
Medium

Appears in

Sephardic Flavors

By Joyce Goldstein

Published 2000

About

Traditional Turkish manti are made with a kind of pasta dough and are usually dressed with paprika and melted butter or yogurt and garlic sauce. The Sephardic mantikos pastry from Cannakale is a yeast-raised dough. The meat-filled pastries might accompany a bowl of soup for supper.

Ingredients

For the Starter

1 envelope (2¼ teaspoons) active dry yeast
½ teaspoon sugar

Method

To make the starter, in a small bowl, dissolve the yeast and sugar in the lukewarm water, then stir in the flour. Set aside for 10 minutes until frothy.

To make the dough, in a bowl, stir together the flour, salt, and the 1 teaspoon oil. Add the starter and using a stand mixer fitted with a d