Pasha's Pastry

Sample Dishes from Turkish Cuisine

Pasha's Pastry (Paşa Mantısı)

Preparation

Sift flour in a large bowl, reserving 1/ 4 cup of flour. Sprinkle with salt; mix. Make a hole in center. Combine yeast and sugar in a small bowl. Add 1/5 cup of warm water; stir. Pour into hole in center of flour. Cover yeast with some flour. Let stand for 10 minutes to rise. Add oil and yogurt gradually, blending thoroughly. Knead for 7-8 minutes to form a medium soft dough. Cover and let rise in a warm place for 1 hour or until double in bulk. Saute fınely chopped onions and ground meat in a saucepan for 15 minutes until meat is crumbly; drain. Remove from heat. Add chopped parsley. Season with salt and pepper; mix well. Set aside, Divide raised dough into 32 portions. Shape into balls with floured hands. Roll each ball out with hands in 7-8 mm (1/3 inch) thick, sprinkling with flour. Place 1 teaspoonful of fılling in center. Fold sides slightly over fılling. Make plaits to cover fılling. Arrange on a lightly greased baking pan 4-5 cm (1 1/2-2 inch) apart. Bake in a moderate oven for 30 minutes or until golden brown. Place minced tomatoes in a saucepan. Add oil and tomato paste; mix. Simmer for 5 minutes. Add water; stir. Bring to boil. Boil gently for 2-3 minutes. Pour hot mixture over baked pastries. Cover and let stand for 20 minutes. Combine minced garlic and yogurt blending well. Serve hot along with yogurt.

Servings: 8

Nutritional Value
(in approximately one serving)

Regional Characteristics:

It is one of the very well-known mantı varieties from Kayseri province. In the original recipe the pastries are deep fried. Tartarians (or Tartars) had started this special dish. Mantı of Tartars is called "Deremeç". It is prepared as "Paşa Mantısı", except that instead of yeast, soda is used and pastries are deep fried. Served plain without sauce. Circassians use chees fılling instead of ground meat, and they call it "selame". In Afyon province shortbread is shaped, filled and baked in the same manner. It is called "Ağzı Açık" which means "Open Mouthed". Served without sauce. In Urfa province it is deep fried again and called "Ağzı Açık".