[Sca-cooks] Manti

[Huette von Ahrens]

Not by that name.  There is a similar Persian dish called "joshparag", which is a meat ravioli
cooked in yoghury and triangular in shape, but two arms of the triangle are twisted together.
Charles Perry doesn't mention manti as a relative.  He does link it to Turkish meat pie called
"borek" and to a Russian meat ravioli "pelmeni".

As for "Medieval Arab Cookery", Amazon wants $60 for the book.  Hopefully, you have another $35 +
s/h gift certificate?

Huette


--- Christiane <christianetrue at earthlink.net> wrote:

> Last night, we went to the other Turkish restaurant for dinner. My husband stuck with doner
> kebab, but I tried manti, a Turkish meat-filled ravioli. I am now hooked.
> 
> The ravioli were small, triangular, and homemade, with a perfect pasta covering surrounding
> delicately spiced ground meat. They came bathed in a sauce of yogurt, garlic, and cayenne pepper
> with a little butter. Maybe a touch of sour cream. No tomato.
> 
> So, I went looking online today for manti references, and one I pulled up was a reference from
> "Serving the Guest: a Sufi Cookbook and Art Gallery." The reference said manti were one of the
> most ancient dishes in Turkic cuisine. How ancient, I don't know. Does "Medieval Arab Cookery"
> make mention of them? (by the end of July this book should be mine, mine, mine, I have a $25
> gift certificate to Amazon.com).
> 
> Gianotta
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> 


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