Tatar Manti: Mentu

Hello Dear Friends,

Dear Ömer Görener from the board of directors of the association hosted us on our Bursa-Bandırma trip with Besdbir-Der in the past weeks. Ömer Bey is also the chairman of the board of directors of Banvit A.Ş. The first day of our trip was spent with an informative meeting in Bursa with the participation of education officials. We asked questions about many of the rumors about chicken that were circulating among the people, and we received very satisfactory answers. On the second day, after the factory tour, we went to Banvit's campsite in Bandırma and prepared Tatar Mantısı: Mentü, a wonderful recipe inherited from the women of Ömer Bey's family. The recipe we used belonged to Ömer Bey's grandmother.

The most important point to consider when rolling out the dough is to leave the middle of the dough thicker than the edges. If you thin each part equally, there is a possibility of tearing the ravioli. Mentu pots or cauldrons could be found in Eminönü.

The style of closing the ravioli is different from what we know, so I am adding its video.

Love…

For the dough:

• 5 medium egg
• 600 g flour (120 g flour per egg)
• Salt

For internal mortar:

• 1 kilo of chicken meat
• 1 kilo of onions
• 500 g chicken fat
• 1 sweet spice salt
• 1 teaspoon of black pepper

Fabrication:

1. Take the eggs one by one into the mixing bowl, add the salt. Add an average of 120 g of flour for each egg.
2. Knead a dough that is harder than the earlobe and cover the dough with cling film or a cloth and let it rest for 15-20 minutes.
3. While the dough is resting, grind the chicken, coarsely chopped onion and chicken fat together in the meat grinder. If you do not have a meat grinder, you can also grind it in a food processor.
4. Take tangerine-sized pieces from the rested dough, roll them in your hand and roll them on a lightly floured counter.
5. Cut small pieces of 1,5 cm as in the video and throw them into the flour filled bowl.
6. Take one of the pieces you cut and open it slightly on the floured counter. Then, leave the middle thick and thin the edges and roll it to 7 cm thick.
7. Put a teaspoon of chicken mortar in the middle of the dough you rolled out.
8. Close the opposite sides as in the video by folding them over each other. Do the same for all the ravioli.
9. You sit on the stove at the bottom of the Menti pot and fill it with enough water to pass halfway through the burner. Arrange the ravioli side by side on the other floors of the pot.
10. Cook the ravioli for about 40-45 minutes on low heat. Serve with Cabbage.