MANTI (TURKISH STYLE RAVIOLI)

Manti, also manty, mantu, mantou, or manties (Turkish: mantı; , Kazakh: мәнті, pronounced [mæntɘ́]; Kyrgyz: манты, [mɑntɯ́]; Uzbek: manti, [mantɨ́]; Persian: منتو, Tajik: манту), are a type ofdumpling in Turkish and various Central Asian and Northwest China and Caucasian cuisines, closely related to the east Asian mantou, baozi, and mandu. Manti dumplings archetypically consist of a spiced meat mixture, usually lamb or ground beef, in a dough wrapper, either boiled or steamed. 'Manti' indicates either singular or plural.Manti were carried across Central Asia to Anatolia by migrating Turks in the Chingizid-Timurid periods.^[1] According to Holly Chase, "Turkic and Mongol horsemen on the move are supposed to have carried frozen or dried manti, which could be quickly boiled over a camp-fire".^[2] In Turkey it is also called Tatar böregi (Tatar bureks), which indicates its relation to nomadic peoples. A mid-15th century Ottoman recipe survives, with the manti filled with pounded lamb and crushed chickpeas, steamed, and served topped with yogurt mixed with crushed garlic and sprinkled with sumac.^[3] Manti are popular throughout the former Soviet Union, where the dish spread from the Central Asian republics.




MANTI RECIPE:
For dough:
500 GR all purpose flour
2 eggs 
1 teaspoon salt 
warm water
For filling:
400 gr ground beef
4 onion 
1 teaspoon salt 
1 teaspoon black pepper