Mantı

Ingredients

500 gr flour
1 egg
Salt, pepper
250 gr ground meat
1 onion, grated
Yogurt
Garlic
2 T butter
Dry mint, red pepper

Mix the flour with the egg, salt and enough water to make a very stiff dough. Cover with a damp towel and allow to rest for half an hour. Sprinkle flour on a board and roll out to 2-3 mm thick. Cut the dough into 3-4cm squares. Mix ground meat, onion, salt and black pepper to make filling. Place a bit of this filling on each square, then bring the four corners together and press shut. These may either be cooked in the oven with meat brogh poured over, or boiled like ravioli in either water or meat broth. Serve with some yogurt flavored with garlic, and top with dry mint and red pepper if desired, heated briefly in melted butter.

Pasta
Erişte

Ingredients

500 gr flour
4 eggs                                                                                           
Salt
150 gr butter or margarine

Make a well in the middle of the flour and add the eggs, salt and a little water if necessary to make a stiff dough. Divide the dough into two balls, cover with a damp towel and allow to rest for 15-20 minutes. Roll each piece out to 2mm thick. Allow to dry a little on a cloth, then cut into thin 4 cm strips. Dry well on a cloth, and cook like any other pasta.

Sigara Böreği
Cigarette böreks

Ingredients

3 yufka (Turkish style phyllo)
200 gr white cheese (feta)
½ bunch parsley

Fold round yufka in half, then in quarters, and once more into eighths and cut edges to make eight long triangles.Mash cheese with finely chopped parsley, and place a strip of this filling across a piece of yufka, about one inch from the wide end, leaving an inch or so on either side. Fold in the edges, then roll up the entire piece finishing with the point, into a cigar shape. Dip the point in water to seal. Fry in hot oil till browned, serve hot.

Un Kurabiyesi
Shortbread cookies

Malzemeler

1 c sugar
2 c butter
3 c flour

Put sugar and butter in a bowl and cream till white and fluffy. Add the flour and knead well. Take small pieces of the dough and form into the desired shapes. Bake at 150 C to bake without browning, about 12-15 minutes.

Karaköy Poğaçası
Karaköy is a district of Istanbul from which these receive their name.

Ingredients

1 c yogurt
¾ c oil
¾ c margarine
1 t moist yeast
1 egg, separated
Flour to make a soft pliable dough

Filling:
½ bunch parsley
200 gr ground meat
Salt

Dissolve the yeast in the yogurt. Add salt and egg white (reserve yolk) and oils, and mix well. Add enough flour to make a soft dough, toss together the ingredients and then knead lightly to mix. Do not overknead! Cover with a damp cloth and allow to rise to double its volume. Roll into balls and open slightly with the fingers, fill and close, then flatten. Alternatively, flatten the ball with the heel of hand, and place filling in the depression, then fold over with the top coming a little behind the bottom edge, and flatten, lightly once again. Place on a lightly greased cookie sheet and brush with egg yolk. Bake till brown at 200 C, about 15-18 minutes.