Mantı. We tried the beloved Turkish ravioli, filled with ground lamb or beef, three different ways in our travels around the country. In Kayseri, in Central Anatolia, whose version of the dish is most famous, the boiled dumplings are tiny and set afloat in a soupy tomato sauce, dolloped with garlicky yogurt and finished with a sprinkle of oregano, pul biber (red pepper), and chili oil.
At a roadside cafe in Istanbul we tasted a more standardized mantı, all yogurt, chili oil, and biber, the dumplings folded much larger.
Mantı in Istanbul
And in Sinop, along Turkey’s Black Sea coast, the ravioli are likewise bigger, with soft, delicate skins, and they’re...Read More