3. Erişte Pilavı – Noodles

Ingredients:

2 c hand-cut noodles
1/2 lt water
2 T butter
1 c crushed walnuts

Boil the noodles. If water remains, drain it off, then add a bit of fresh water and allow to drain again. Place on serving plates, drizzle with melted butter and sprinkle on the crushed walnuts. ³

4. Helise

Ingredients:

1 c hulled wheat 
2 T butter
Salt

Soak the wheat ahead of time. Place into a clay casserole, cover and lower into the tandır. After it has cooked, drizzle with melted butter and serve. (6)

5. Gus Gus Pilavı

Ingredients:

1 c bulgur flour
½ kg flour
2 T butter
½ lt water
Salt

Place the bulgur flour, regular flour and salt in a large deep baking pan, sprinkle water over by hand and shake the pan. In this way you will obtain small, chickpea-sized balls. Allow these to dry. These are then boiled, drained and served with melted butter. ⁶

6. Pit Pit Pilavı – Pit Pit Pilaf

Ingredients:

1 ½ c bulgur flour
½ let water
2 T butter
1 medium onion, chopped
1 t pepper or tomato paste

Bring water to a boil and add the bulgur flour, reduce heat and cook, covered, until the water has been absorbed. In a separate pan, sauté the onion in the butter and add the pepper or tomato paste. Pour this over the cooked bulgur flour. ⁶

D. Dolmalar – Stuffed Dıshes

1. Karin / Mumbar Dolmasi – Stuffed Tripe / Intestine

Ingredients:

½ kg tripe
½ kg intestine
1 c brown rice
2 c bulgur
1 T butter
2 T pepper or tomato paste
½ bunch parsley
1 onion, chopped
Black pepper  and salt to taste

Saute the brown rice, bulgur and onion in the butter. Add the pepper paste, salt, and parsley; this will be the stuffing.

Clean the tripe well, then cut into squares. Sew into a pouch leaving one end open, stuff with a spoonful of the rice mixture and sew shut. Clean the intestine and use your finger to stuff with the rice mixture. Place the trip and intestine into a casserole, and add enough water. Cover the casserole and seal the edge with a flour dough. Cook in the oven till done.

Note: Stuffed tripe and intestines are generally prepared together. ⁴

Dolma İçi – Basic Dolma Filling

Saute together the desired amount/proportion of brown rice, bulgur, onion and ground meat. Add salt, black pepper, parsley, mint and pepper or tomato paste and cook together a bit further.

Remove the tops and seeds of stuffing peppers. Cut eggplants in half crosswise and hollow them out almost to the end (use the long thin types). Fill with the filling mixture and close the ends with slices taken from the outside of tomatoes. (The meat of the tomato may also be used in the stuffing.) To stuff grape leaves: Remove the stems and place a grape leaf in front of you, vein side up. Placing a line of the filling crosswise on the leaf, fold the base of the leaf over it, then fold in the sides, and roll to the end. If the leaves are fresh they should be blanched first to make them easy to roll.

E. MANTILAR – MANTI

Manti Hamuru – Manti Dough

500 gr flour
1 egg
Water
Salt

Sift the flour onto a work surface, open a well in the center and add an egg, salt and enough water to make a very stiff dough. It will take work to knead it. Let the dough rest, then divide into medium size balls. Roll these out to 2mm in thickness, and cut with a knife into the size desired according to the various types of mantı.

1. Püroğlu Mantı

Ingredients:

250 gr white cheese (feta), grated
1 onion, chopped
2 green sivri peppers (or one medium bell pepper)
5 sprigs parsley
2 T drained yogurt flavored with garlic
1 T butter
1 T pepper or tomato paste
Black pepper
Salt

Finely chop the parsley, onion and green pepper, and add grated cheese, salt if necessary and pepper. Roll out the manti dough and cut into 4 cm² squares. Place hazelnut-sized pieces of the filling into the center and fold the dough over diagonally. Boil till tender. Meanwhile heat the pepper paste in butter. When the mantı are done, serve topped with yogurt and the pepper/butter sauce.

2. Etli Mantı – Manti With Meat

Ingredients:

250 gr ground meat
1 medium onion
2 green sivri peppers or 1 medium bell pepper
1 T butter
1 T pepper or tomato paste
3 sprigs parsley
Black pepper
Salt
4 T drained yogurt

Finely chop the onion, pepper and parsley, add the meat, salt and pepper. Roll the dough into 3 cm2 squares. Take a small bit of filling and place in the center of each square, then bring the four corners to the center and seal. Boil and then top with yogurt and sauce as in mantı recipe 1. ⁴

3. Tepsi Mantı – Pan Baked Manti

Ingredients:

250 gr ground meat
1 medium onion
2 green sivri peppers or 1 medium bell pepper
3 T drained yogurt
1 T butter
1 T pepper or tomato paste
Parsley
Black pepper
Garlic

Prepare the filling as for mantı with meat, above. Roll out the dough and cut into 2 cm squares. Place the filling in the middle, then fold two adjacent corners together and seal, and do the same on the opposite side, to make a “boat” shape with the middle open. Arrange these in a pan, add hot water or broth and bake these in the oven. Serve topped with garlic-infused yogurt and butter heated with pepper paste. ⁶

4. Üzengi Mantı

Prepare and roll the mantı dough and cut into 2 cm square. Take two diagonal corners and pinch together, then boil in enough water to cover. Serve with the cooking water, topped with garlic-infused yogurt and butter/pepper paste sauce.

5. Beli Bükme (Boş) Manti – Narrow-Waist (Empty) Manti

Ingredients:

250 gr ground meat
1 medium onion
1 T butter
1 T pepper paste
Salt
Black pepper
Mint
Yogurt
Garlic

Roll the dough and cut into 2 cm squares. Shape in any way you wish. Saute the onions, meat and pepper paste, then add pepper, red pepper, mint, salt and enough water to make a sauce. Boil the mantı in enough water to cover, do not drain. Serve topped with garlic-infused yogurt and the meat sauce. ⁴

6. Şebit Mantı

Ingredients:

500 gr flour
1 egg
½ t yeast
Salt
Water
250 gr ground meat
2 onions, chopped
1 tomato
2 sivri or one medium bell pepper
3 T drained yogurt
1 T butter

Mix the flour, egg, yeast, water and salt and make a medium firm dough, allow to rise. Take  pieces and roll out into yufka, and cook these on a sac (convex griddle) or in a Teflon pan. Brush each side with butter. Saute the onion in the oil till transparent, add the ground meat and brown, then add the tomatoes and the pepper. Pour this mixture over the yufka and top with garlic-infused yogurt. ⁵