today we are going to make mantı
what is mantı it's dough inside filled with great mince meat and on top as a cloud like yogurt then
pepper and butter mixture and when you get one spoon you get a feast when we look at the concept
mantı actually we have versions all over the world when you go to Italy it becomes ravioli when you
go to Asia dumplings of some kind are actually a version of monster up in the Asian area there
are variations Ozbekistan Turkenistan mantı they are really really amazing versions in the middle of Anatolia
next to where my father was born city of Kayseri is famous for its mantı today we'r
going to make that version It's the version that is loved and eaten most in Turkey now let's start
making are though making the dough is quite simple actually we have 300 grams of flour all-purpose
flour I put says the crow which probably he would also love we put three pinches of salt and then
this is around a little less than three cups this is like half a cup which is 125 milliliters of
water and just one egg that's it now I'm going to first mix my dough with a wooden spoon so that it
doesn't stick to my hands once it becomes firmer it will dirty my hands less so that's what I'm
gonna do if your dough is too soft you can always add a bit of more flour because depending on the
flour sometimes this changes keep that in mind the dough shouldn't be really stiff it's not gonna
stick and if it's very soft when you roll it open it sticks to the surface and we don't want that so
now I'm going to do it by hand but if you have a stone mixer you can do it in the stand mixer
when we do it in the hand the levels are first I'm going to knit this until the whole cup is
cleaned and it doesn't stick to my hands anymore then I take it to the counter continue knitting
it first it's gonna be like it has cellulite then it's going to be all clean and nice and
then probably we're gonna need about eight minutes it's gonna wake up the gluten the surface is going
to be smoother and then it's gonna be ready to rest I'm going to divide the dough in half
to make two we call it bezel in Turkish so we're gonna have two big pillows now are those already
I'm going to put a damp cloth on top so that it doesn't get dry outside and have cracks that's
really important I'm going to put this here the bottom is wood so that from the stone you get
the cold but from the wood it's better with no wind it's gonna sit there for a while now here
I took out my yogurt we want the yogurt to be in room temperature this is called smell with
less water inside I prefer that but it's not a necessity but the yogurt should be outside that's
important now for the filling we have 250 grams of mince meat double grinded to that I put one
teaspoon of black pepper one teaspoon of salt it's not hip it's level teaspoon and half a teaspoon of
red pepper cayenne what's gonna give the taste to this is gonna be the onion onion with its acidity
breaks up the cells makes it easier for the salt and the pepper to get in and balance the taste
of the meat and this way while we boil the month the juices of the meat is gonna increase the taste
of the boiling water as well why not chopped but grate the onion that's really important
because we don't want big chunks and we want the juice and grating makes that balance really well
grating makes the onion like this so we put it here and we need it really well
knitting really well is really important in especially Turkish cooking when you
make coffee when you wear everything for example in a burger you don't need to net
but in these things we really have to knit it for the flavors to get in to one another
Don't Cry For Me dear mantı I've been doing this mantı for ages I'll try to find a rave video when
I was about four or five at that time I was making money but wasn't eating it and then there was one
night which changed everything and I'm going to tell about that a little later the filling
is ready I'm going to have a tea break so that my dough gets really nice and then we can start
now what I'm going to do is I'm going to put a bit of dough on the counter I need
a rolling pin I'm going to powder it a bit and then powder my counter as well if you
don't have a rolling pin you you can use a round bottle that would work I put this in the middle
I put some flour on top this is a rather soft dough so it's going to be easy to open if you
want a nice like minimalistic rolling pin we sell it on Etsy don't put a lot of pressure
to your PIN just move and dance around it when you put pressure it becomes like an
ellipse for that we flip and turn 90 degrees so that once we do it again it becomes round
okay my dough is almost ready how do I understand it from its thickness it's around two millimeters
what I do I make sure because it's gonna stand like that for a while I'll put a bit of dough at
the bottom I flip that side as well and then put a bit more dough so that it doesn't stick cause it's
gonna take a bit of time if there excess flour on the top I head it out I'm a dyslexic so these
won't be equal guys can I see the people make it much smaller they have this they have this thing
that in one spoon you need to have 50 which is impossible and life is too short for that if there
are like very big ones you can cut the excess Parts like this you can have a taste of course
so we take quite a generous amount of filling like this of course you can make this vegetarian
if you like in Turkey now because meat is really expensive people make it from soy there are so
many different versions with potatoes cheese chickpeas they do it on a tray and then fry it
and then put tomato juice and then yogurt and it becomes amazing when we want to close this
how do we do it I have water here and some flour on the side if it's too wet I'll use the flour
if it's too dry I use the water I take it here to the palm of my hand and then what I do I wet one
side and then the other use the opposite side to stick and then take the other two opposite sides
and make them stick again like this and voila and from these openings the hot water can get
in cook the meat and it becomes gorgeous I put a bit of flour at the bottom of the tray so that
it doesn't stick to itself or to the tray now I want to tell you about my childhood tradition like
making monster for the whole family 8 10 people takes really a long time and we would gather and
our models would be even much smaller the fathers of the families that gather put some money to one
month a dry chickpea is put inside like this this is like hiding it Chickpea in the mountain and
then what happens is first off you have to eat the mountain slowly really chew it for not to break
a tooth because there's a lot of effort that gets into it and the person who finds the chickpea gets
the money of that day it's like Lottery and when I was really small I was helping to make months
but I didn't like months because the only thing I ate was curved potatoes lentil soup Breads and
cheese I was sitting on my mom's lap and she said Refika just for me please just one spoon that's
all I ask and she gave me a spoon and inside that was the chickpea I don't know whether she planted
it I still don't know until this day that day I got the money with one spoon by the way there
are sides don't throw away the sides with them and the shape doesn't have to be perfect you can wrap
it like this and it's also a month don't throw them away all done if you're not gonna eat it
immediately you can put it on a tray then put it into a plastic bag and put it in the freezer each
time you need some you can boil it afterwards now in different Traditions month is done differently
sometimes they do it by steaming sometimes frying sometimes boiling sometimes in the oven we almost
do all of those in different kinds of Montes what I do is I put hot water a bit of salt not as much
as the pasta a bit bring it to boil different than it's traditionally done I'm going to have
a smaller thicker trick what I'm going to do I have small cloves of garlic so I'm gonna put
five it's big just put two my water is boiling I put my mantis to The Boiling Waters with my hand
I don't directly drop them for it to not stick to one another and this way I also make sure
that the temperature of the water doesn't go down as you can see it's still boiling foreign
if the dough is not doing anymore it's nice and you get the boiled meat flavor that's
done what it is is we have this thing at the last minute this can be done for
the pasta as well we call this Johnson after we turn off the heat we put one cup of cold
water what this does is closes the pores of the month a bit and that's what we want and
also after doing that what I'm going to do give one take one take some hot water
from the monster and use this yogurt because this is choose my art which is for danced one I'm using
the yogurt water to make it thinner and at the same time Potter so that the mountain keeps hot
for a longer time this is done and then normally you put raw garlic but I am going to use these
like this this softens the flavor a bit I put more garlic so we have more garlic taste but it's not
as edgy as the raw garlic in Turkey if you like the raw garlic taste to this you can add a bit
more as well also this prevents you from smelling yeah this then you can go out to disco afterwards
eating this and a bit more salt and it's done what I do I put a pinch of black pepper this is not
again traditional but I love doing it it balances the heaviness of the yogurt I take my mantı out
oh I'm in pain
now what I'm doing is to this we also have to put some butter what do we do after the butter starts
to sizzle I don't put a spoon as you can see what I do is make it round like this making the air
get into the butter whilst probably I put some red pepper and it turns the butter red but if I put it
on the direct heat it blackens we don't want that so now this is ready okay some people eat
it like this some people put some mints and some come on for other people might not be but this is
what monster is from my childhood my favorite is until last year what happened last year
that mantı took over we don't know whether the chickpea is in this plate but we'll see everyone
will have his chance her chance they just do all of it without who wants more don't forget to clean
the middle lane the price is 100 liras about five dollars not so much I get my chance as well
um
see you guys we need to do the photography of this etc etc until next week take great care