Tatar Mantısı: How to make Mentu? There are also 2 comments to give you an idea. Tips of the recipe, thousands of recipes and more... Türk 80 min, steamed ravioli, ravioli, mentu, mentu cauldron, mentu pot, central Asian dishes, Tatar ravioli, how to make Tatar ravioli, chicken ravioli, Meat Recipe Videos

Tatar Manti: Mentu

Portion: 15 Serves Preparation: 20 min Cooking: 60 min
It's not pleasant!Well!Beautiful!I liked it!Wonderful! Wonderful!
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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.

chicken ravioli
Despite the chicken fat in it, I have never tasted such a light ravioli before. The recipe size we prepared is for 15-20 people, but I wanted to give the exact recipe I got from there. If you want, you can try by reducing all the measurements in half.


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.


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

Tatar Manti: How to Make Mentu Recipe?


  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.
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"Tatar Manti: Mentu2 comments for ”

  • On April 30, 2020 at 14:53 PM

    1 Tatar ravioli has several shapes and their names are different, this one does not have such a ravioli. These 2 Tatars' ravioli are made in the shape of a small half-moon, cut with a glass, this is called "okuzbörek" 1. It is folded together in the corners and is a plate pastry. 2. its soup is called spoon borek and 3. you make the cheese one, it is called irmışik borek.

  • on May 18, 2015 at 14:44

    My Nilay was really delicious.
    It looked even better with your presentation, look at me now.
    Need to re-make and eat.
    I highly recommend this flavor.


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