Corum Dried Ravioli Product Description and Distinctive Features: Çorum Dry Manti is made by stuffing a dough mixture of flour, salt, eggs, and water with a savory minced meat filling. The dough is shaped into small circles, filled with the meat, and folded to create a distinctive "6-8 eared" shape. Traditionally, it is fried in copper pans and cooked with a flavorful tomato paste-based sauce. Çorum Dry Manti boasts a culinary tradition that spans nearly two centuries, deeply rooted in the rich food heritage of Çorum province. Known for its distinctive preparation process, this dish is closely associated with its place of origin and is especially prominent on iftar tables during the month of Ramadan. This strong regional identity plays a key role in the dish’s cultural significance and reputation. Preparation Details: The ingredients required to make Çorum Dry Manti include: For the dough: - 2 kg of wheat flour (Type 1) - 1 egg - 25 g salt - 800 ml water For the filling: - 1 onion - 500 g of ground beef (preferably half-fat and sourced from the region) - 5 g black pepper - 5 g red pepper flakes - 4 g salt To prepare the filling, onions and minced meat are first sautéed together. Once cooked, salt, black pepper, and red pepper flakes are added to enhance the flavor. Optionally, finely chopped parsley can be used in place of onions for a variation in taste. The dough is made by thoroughly mixing flour, egg, salt, and water until a firm consistency is achieved. The dough is then portioned into 700–800 g pieces, covered with a cloth, and allowed to rest for approximately one hour. After the resting period, the dough is rolled out to a thickness of 1–1.2 mm using a rolling pin that is about 2 cm in diameter. Using a round cutter, circular pieces of 5.5–6.5 cm in diameter are cut from the dough. A portion of the filling is placed in the center of each round, and then the dough is folded into a flower-like “6–8 eared” shape, leaving the center open. A baking tray is lightly coated with butter. The manti pieces are placed into the tray with the folded sides facing downward. The tray is then set over low heat and the manti is gently fried for about 30 minutes while turning the tray to ensure even cooking. Afterward, the pieces are moved to a larger tray with the folded parts facing up and the frying continues for an additional 15 minutes using the same method. A blend of tomato paste (10–12g), butter (15g), bone broth (30g), and salt (5g) is poured over the Çorum Dry Manti. This mixture is then simmered gently over low heat for around 10 minutes in trays measuring 33–40 cm. For individual servings of approximately 200g, a smaller portion of the same sauce is prepared using tomato paste (5g), butter (10g), bone broth (15g), and salt (2g). The manti is slowly cooked on low heat for about 5 minutes. Each portion of Çorum Dry Manti is typically served with a generous helping of garlic-infused yogurt.