Mantı is a traditional Turkish dish that I came to love while living in Istanbul. Although most recipes come with lamb stuffed into the ravioli, I got spoiled by the chef at work, who went out of her way to cater to my diet needs, even though she didn’t understand them. I don’t have experience with hand-folding the ravioli, but I’m a big fan of whipping up the tomato-based sauce. My recipe could never compare to hers, but I got a lot of praise from the couple of people who have tried it. I add a lot more spices than some recipes that I’ve seen, but I prefer the full-bodied flavor. While living there- the last time I had access to isot- I made this sauce as a side condiment for practically everything. It’s incredibly versatile, especially if you love a little kick. The Turks top the dish with a dollop of plain yogurt, which adds a cool and refreshing after note to the spicy sauce. Enjoy!
Prep time: 2 minutes
Cook time: 10 minutes
Ingredients:
- 1 6 oz can of tomato paste (NOT sauce)
- 3 tbsp olive oil
- 1 tbsp butter
- 2 tsp isot
- 2 tsp dried basil
- 2 tsp sumac
- 2 tsp dried mint
- 1 tsp oregano
- 2-3 garlic cloves, minced
- a pinch of hot red pepper flakes
- 1/4 onion, finely chopped
- 1/2 freshly squeezed lemon
- dash of salt
Method:
Heat olive oil in pot over medium heat. Add garlic and onion and saute for 3 minutes. Once lightly cooked, add the tomato paste, herbs, and butter, stirring until completely mixed. Reduce the heat to low and allow to cook for 5 minutes. Remove from heat, top with lemon juice, and serve over ravioli or anything else that you goes with a thick tomato sauce. It can also be refrigerated and served cold as a dip for veggies, if you like.
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