Nyksciu ir smiliumi turkish style in Turkey temoje apžvelgiame, kaip paprasti mantı pasigaminti naudojant filo tešlą, bei platų turkų kulinarijos spektrą - nuo pagrindinių patiekalų iki desertų ir gėrimų, atsižvelgiant į čia pateiktą čiauduočią informaciją.
Mantı su filo sluoksniais: paprastas, bet paslaptingas įdaras
This is a scrumptious and easy version of mantı, using filo sheets; a popular one in my homeland in Türkiye, made with yufka sheets. I like to use minced/ground lamb in the filling and loads of grated onions for flavour and moisture. As the filling is much more substantial than in traditional mantı, I add a bit of bread crumbs to give it a kofte like soft texture and avoid it to be dry (traditional mantı wouldn’t have breadcrumbs in filling). It makes a gorgeous, melt in the mouth moist filling and makes a lovely contrast to the crispy filo when baked.
Alternative fillings: You could use ground beef; please make sure it has 20% fat content so it won’t be dry. For vegetarian filling, you can use loads of sauteed onions, combined with green lentils, herbs, mashed potatoes, for instance, with a good seasoning.
Make ahead: You can bake the first stage of this dish a day ahead and keep in the fridge. Tray bake Mantı with spiced chickpeas, Nohutlu Tepsi Mantı from SEBZE cookbook. Yufka Mantısı - Easy mantı rolls with filo sheets
Tešlos ir paruošimo detalės
5 filo sheets, thawed (each 480mm x 255 mm) 450g/1lb minced/ground lamb 2 medium onions, grated 55g/2oz breadcrumbs 3tbsp olive oil small bowl of water with a drizzle of oil for brushing small bunch of parsley, finely chopped (reserve 1 tbsp for decorating) salt and freshly ground black pepper
For the sauce: 2tbsp olive oil 1tbsp Turkish pepper paste 1tbsp double concentrated tomato paste 155ml/ 5 ½ oz water
For the garlic yoghurt: 2-3 garlic cloves, crushed with salt and finely chopped 400g/14oz full fat yoghurt
For the spiced oil: 2tbsp olive oil 30g/1lb butter 1tsp pul biber 2tsp dried mint
Keitimasis įdarą į filo rulonus
Grease the base and sides of 20cm diameter round baking dish with 6 cm height with 1tbsp olive oil. Preheat fan oven to 180C/200C/400F. Combine the grated onions, breadcrumbs, parsley, 1 tsp salt and generous grind of black pepper in a large bowl. Knead with your hands to combine well, then stir in the minced meat and knead to combine thoroughly. Divide the filling into 5 equal portions (about 80g/2.8oz each). Place the filo sheets on a clean, dry surface and cover with damp towel. Take one sheet out and place on a dry surface, the long edge nearest to you. Place ⅕ of the filling in a line, then roll up into a log; dip pastry brush into the water& oil mixture and brush the edge of the pastry, complete the log to seal. Make 4 more logs this way, then slice the logs into 5cm rolls. Place the rolls up right, side by side, quite tightly, until all placed in the dish. Brush the tops and sides of the rolls with the olive oil and bake in the preheated oven for 30 minutes, the rolls will crisp up nicely round the edges.
Padažas, padaža ir patiekimo akcentai
Take the yoghurt out of the fridge, stir in the garlic, season and combine well. Set a side to bring to room temperature. While the mantı rolls are baking, also make the sauce. Combine the olive oil, pepper paste and tomato paste in a small pan over a medium heat and pour in the water. Season with salt and pepper, bring to the boil then simmer for 5 minutes, turn the heat off. After 30 minutes, take out the dish from the oven and gently pour the sauce all over the crispy rolls. Return the dish to the oven for another 10 minutes. Use the same small pan to make the spiced oil. Stir in the olive oil and butter and melt, warm up over medium/low heat. Then stir in dried mint and pul biber and gently infuse for 30 seconds. Serve mantı rolls hot, with blobs of garlic yoghurt, a drizzle of spiced oil and sprinkle of chopped parsley over immediately.
Priminės tradicijos ir papildomi patiekalai
My dear belated dad Orhan, absolutely loved his roast chicken, Firin Tavuk, with our traditional rice with currants (kus uzumu) stuffing, Ic Pilav. I have recreated this special recipe recently, and we greatly enjoyed it with friends. I hope you enjoy my mother’s roast chicken recipe, firin tavuk, which would appear at special family meals as well as at New Year’s Eve on our table. If you wish, you can stuff your turkey with this fragrant rice this way too. Muhammara, my mother’s walnut and red pepper paste dip, as well as zingy Shepherd’s Salad always accompanied our roast, if you like to include at your festive table - both recipes are included at my cookery table, Ozlem’s Turkish Table, as well as the Ic Pilav, Herby rice with pine nuts, currants, with addition of lamb liver (just omit lamb liver for a vegetarian option). My baked beetroot salad with pomegranate molasses also makes a lovely accompaniment to this festive dish.
Turkų stiliaus keptuvės ir apklausa
Turkish style roast chicken with rice and currants stuffing - Ic Pilavli Firin Tavuk Author: Ozlem Warren Recipe type: Turkish style roast chicken Cuisine: Turkish cuisine For the roast chicken: 1.9kg/4lb 5oz free range chicken 650g/1lb 6oz carrots 2 medium onions 1 bulb of garlic 1 lemon, cut in half 60ml/4tbsp olive oil Handful of sprigs of fresh thyme and rosemary For the 2nd stage chicken marinade: 10ml/2tsp double concentrated tomato paste 15ml/1tbsp whole milk yoghurt 15ml/1tbsp olive oil Salt and ground black pepper to taste
Turkish desserts ir desertų įvairovė pateikia gilią kultūrinę šaknį. Baklava, Güllaç, künefe ir daug kitų skurtų saldumynų aprašymai čia rodo, kaip šios tradicijos sieja religinius šventimus, šeimos susitikimus ir kasdieninį gyvenimą.
Turkijos valgiai: regionai, įtaka ir svarbiausios virtuvės ypatybės
Turkish cuisine encompasses the traditional and regional foods of Turkey and its diaspora. The cooking of Istanbul, Bursa, İzmir, and the rest of the Anatolia region inherits many elements of Ottoman court cuisine, including moderate use of spices, a preference for rice over bulgur, koftes, and a wider availability of vegetable stews (türlü), eggplant and stuffed dolmas. The cuisine of the Black Sea Region uses fish extensively, especially the Black Sea anchovy (hamsi) and includes maize dishes. In the western parts of Turkey, olive oil is the primary type of cooking oil. The cuisines of the Aegean, Marmara and Mediterranean regions are rich in vegetables, herbs, and fish. Central Anatolia has many well-known specialties, such as keşkek, mantı (especially from Kayseri) and gözleme.
Šeimos receptai ir kultūros skonis
One of the best-known desserts in Turkish cuisine is baklava. Baklava is made either with pistachios or walnuts. Kadayıf is a common Turkish dessert that employs shredded yufka. Künefe and ekmek kadayıfı are rich in syrup and butter, and are usually served with kaymak. Lokum (Turkish Delight) ir kiti saldumynai taip pat turi gilias tradicijas ir svarbų vaidmenį ramadano laikotarpiu bei šventėse.