Turkish Manti or Mantu

A few months ago I made Turkish Mantu or Manti.  

It started as a means to find inspirational ways of using my spices such as Advieh, Baharat, Sumac, Za'atar and ingredients such as Maftoul and Freekeh, but like any curious cook I had been lured and enticed by other recipes.  Some of you will have already seen my Iranian Pearl Barley Soup known as Ash-e Jo or Ash-e-Jow, Ghorme Sabzi, Etsis Turlu and more recently a Syrian Mezze. 

It was my first time making Turkish Manti or Mantu which are almond shaped dumplings filled with spicy oniony minced meat, of course my version is made with vegan/vegetarian soy mincemeat. However, I have since learned that you can also use mashed chickpeas spiced with chilli flakes and cumin as a delicious filling too and the dumplings do not necessarily have to be almond shaped either. 

Manti is a derivation of the word mantu which means dumpling.  Please see here to read and learn more about Manti or Mantu dumplings and its popularity in other countries including Armenia and Russia. 

Apparently making Mantu dumplings from scratch is a labour of love as you make the dough from scratch and then stuff it with the filling, however a Turkish woman told me that sometimes out of convenience she had used wonton or dumpling wrappers.   I guess its the way some people from the Indian subcontinent and diaspora have started using filo pastry for samosa.  So I cheated as I had some wonton dumpling wrappers in the freezer.  I have to admit, it looks pretty, but I have a feeling this dish would have been better with homemade dough.  I learn for next time as I know this is by no way authentic. 

On tasting it reminded me a little of wonton pot stickers - see here.  One part steamed and the crispy, but open - unsealed - so that you could see the filling.  Its also smothered in homemade tomato sauce, the kind you would use for lasagne - again my version is by no mean authentic. 

I'd make this again, with perhaps another filling like vegetables and serve it with some greens as well as make the pastry from scratch.

I think this recipe is suitable for vegans, but I did not check if the wonton wrappers were made with egg, so cannot say for definite...sorry.

Armenian Casserole

Whilst down South, we spent a few good days at my parents in Wales.  We were really spoiled for good, home cooked grub: ranging from savoury rice, pakoras and samosas to sweet rasmalays and mango ice-cream.  Every thing we ate was really delicious, but I have to admit I am sorta glad to be back in my own kitchen as my stomach really needs a little break, mostly from the deeply intense rich and heavily spiced red sauces. 

This afternoon I opted to make this 'sweet savoury chickpea casserole', again much like yesterday soba noodle dish this recipe relies a lot of store cupboard ingredients.  The tomato sauce is really light and delicately flavoured.  Sweetness comes from the apricots and sultanas and nuttiness from the chickpeas.  I guess you can eat it just as it is, straight from the bowl, but we enjoyed it with plain couscous. 

This recipe is inspired by one of my Scottish University friends who also happened to be of Armenian heritage and introduced me to some aspects of Armenian cuisine. 

Armenian-Style Chickpea Casserole
Serves 4
Ingredients
4 tablespoons olive oil
2 medium onions, finely sliced
2 - 3 cloves garlic, crushed
½ teaspoon fresh ginger, minced
1 teaspoon ground cumin
½ ground cinnamon
1 x 400g tinned tomatoes, chopped
About 2 pints of vegetable stock
1 x 400g canned chickpeas, drained and rinsed
80g dried apricots, quartered
50g sultanas
Method
Heat 2 tablespoons of oil in a wide pan and fry the onions and garlic until soft, then stir in the ginger, cumin and cinnamon and cook for a couple of minutes for the spices to coat the onions. 
Add the chopped tomatoes and cook for a few minutes for the sauce to thicken, then pour in the vegetable stock and bring to a boil.  Turn the heat down and allow to simmer for about 10 minutes.  Finally stir in the apricots, sultanas and chickpeas and simmer for 15 - 20 minutes.  Serve with couscous or rice.  This casserole is best made a day in advance for the flavours to mellow.  It reheats well too.