Kayseri Ravioli Product Description and Distinguishing Features: Kayseri Mantı is a traditional dumpling dish made by placing a savory mixture of raw ground beef, finely chopped dry onions, thyme, and a blend of red and black pepper into tiny squares of dough. The dough itself is prepared using flour, eggs, water, and salt. After being carefully folded and sealed, the dumplings are boiled until fully cooked and typically served with a flavorful sauce made from butter, tomato paste, and red pepper. Optionally, they can be topped with garlic or plain yogurt and finished with a sprinkle of sumac. Every kilogram of Kayseri Mantı contains at least 300 grams of filling, with no less than 250 grams of minced meat. The addition of thyme in the filling provides a distinctly aromatic taste. The edges of the Kayseri Mantı dough are sealed by pinching the corners together without perfect overlap. These dumplings can be packaged and sold commercially. In such cases, after being filled and shaped, the mantı is placed in an oven at 160°C to dry and is then packaged in a modified atmosphere to maintain freshness. Kayseri Mantı boasts a rich historical background and plays an important role in the culinary heritage of Kayseri. Owing to its tiny size, a local saying describes it as "Forty mantı fitting into one ox-bone spoon". The technique of rolling the dough thin and folding each small mantı by hand requires a high level of skill and craftsmanship, contributing to the dish's strong geographical identity. How to Prepare Kayseri Mantı: To prepare the dough, flour, egg, and salt are combined in a mixing bowl. Water is added gradually while kneading, and the dough is worked for 15 to 30 minutes until a firm yet pliable consistency is achieved. It is then covered and left to rest for 15–20 minutes. After resting, the dough is rolled out with a rolling pin into a thin sheet about 55 cm in diameter and 1–1.2 mm thick. The rolled dough is stacked carefully in measured amounts to avoid tearing, and then it is cut into squares approximately 15–16 mm per side. It is essential to keep the dough from drying out during the cutting process. The filling is made by combining minced beef, finely chopped onions, finely minced thyme, and various spices. Each square piece of dough is generously filled. The corners of the dough are sealed by gently pressing them together between the index and middle fingers of both hands without exact overlapping. For mantı sealed by machines, the molds are adjusted accordingly. It is important to avoid compressing the dough and filling too firmly during sealing. If the mantı will not be cooked immediately, they are dried in an oven at 160°C for 20-25 minutes and then packaged in a modified atmosphere. This atmosphere should consist of 70% nitrogen (N₂) and 30% carbon dioxide (CO₂). The packaged mantı should be stored at a temperature between 0-4°C in cold storage. For freshly cooked mantı, fresh thyme leaves are preferably used, whereas dried thyme leaves are used for mantı intended for drying. Cooking Kayseri Mantı: Water sufficient for 10 servings is brought to a boil in a pot. 15-20 grams of salt is added to the boiling water, then the mantı is gently placed inside. To avoid foaming and water spilling over, the mantı is simmered over low heat for approximately 15 minutes. The cooked mantı’s color becomes lighter, and the dough’s raw aroma disappears. Once removed from heat, 200-300 ml of cold water is poured over the mantı and stirred gently. After draining the excess water, the sauce is added. Preparation of the Mantı Sauce: In a pan, butter is melted, then tomato paste and red pepper are stirred in. Some water strained from the cooked mantı can be added to the sauce for desired consistency. Serving Kayseri Mantı: The mantı is served hot by pouring the prepared sauce over it and mixing thoroughly. Optionally, it can be garnished with garlic or plain yogurt sprinkled with sumac.