Todays recipe is for Eva. Sorry it took me so long to post! It is my last recipe for our “Grains&Pulses” blog event. After Easter I will post the summary.
“Mantı” are Turkish Ravioli, the only difference may be the size, the Turkish Ravioli are smaller then their siblings.
The reason might be their origin in southern Europe or the rough climate in Anatolia or maybe the ladies there have more time and do love handycrafts. The tiny “Mantı” do look gorgeous.
We do love our “Mantı” with a yoghurt and mint topping.
The filling varies. The classic recipe is with mince-meat-filling. There are also herb fillings and a dozen combinations of fillings with “grains and pulses”. I am sharing with you today a filling with chickpeas and lentils. The chickpeas are so mild and creamy, the green lentils and herbs and spices add more flavour.
The tiny Turkish way of forming the ravioli takes a little time to prepare. But you are free to use the ravioli molds.
Enjoy it! Afiyet olsun!