Yakakent Ravioli Product Description and Distinctive Features: Yakakent Mantı is a traditional dish closely associated with its regional origins, consisting of a type of pasta served with sauce. The preparation technique, especially the folding style of the dough made from the described mixture and the way the filling is placed inside, is unique to the area. When served, the cooked mantı is typically garnished with a sprinkle of walnuts. There are two main varieties of Yakakent Mantı: one topped with walnuts and the other served with yogurt. Production Method: Dough Ingredients: - 800 g to 1000 g of flour - A pinch of salt - 2 eggs - Enough water to form the dough Filling Ingredients: - 500 g of minced beef (sinew removed) - 2 medium-sized onions - A pinch of black pepper - A pinch of salt Making the Dough: Knead the dough ingredients by hand until you get a moderately firm dough. Shape the dough into medium-sized balls and place them in a bowl, covering with a cloth to rest for about 15 to 20 minutes at room temperature. Preparing the Filling: Combine the trimmed minced beef with finely chopped onions, a pinch of black pepper, and salt. Knead the mixture by hand thoroughly until all ingredients are well incorporated. Once the dough has rested, roll each ball out to a thickness of about 1.5 to 2 millimeters and a diameter close to 50 centimeters. While rolling, sprinkle some flour on the surface to prevent sticking. Cut the rolled dough into square pieces roughly 3 to 4 centimeters wide. Place a small amount of filling, about the size of a hazelnut, in the center of each square. Fold the dough over the filling into a triangular shape, pressing the two opposite edges firmly together between your thumb and index finger to form a slightly compressed pouch. The filled and folded dough pieces should be placed on a large tray dusted generously with flour and left to rest until all the dough balls have been prepared. A pot holding about 2 liters of water, adjusted according to the amount of mantı, should be brought to a boil. Once boiling, add roughly a tablespoon of rock salt to the water. Then, gently add the prepared mantı into the boiling water. To help prevent the pieces from sticking, you may also add a cup of vegetable oil to the pot. Cook the mantı over high heat in approximately 2 liters of water. As the mantı floats to the surface, use the back of a wooden spoon to carefully push them towards the center, ensuring even cooking. Remove any foam that forms during boiling. The cooking process should take about 15 to 18 minutes. Once cooked, remove the pot from heat, add 3 to 4 cups of water, gently stir with a skimmer, then drain the mantı. Yakakent Yogurt Mantı: Pour a mixture made from strained yogurt, crushed garlic, and salt over the cooked mantı. Gently fold the yogurt mixture into the mantı using a spoon to blend the flavors well. Finally, drizzle melted butter over the dish before serving. Yakakent Walnut Mantı: Lightly grease a large tray or plate and spread a layer of finely crushed walnuts on the bottom. Arrange the drained mantı compactly over the walnuts. Drizzle melted butter on top, then finish by sprinkling more finely crushed walnuts for garnish.