MANTI (TURKISH 'RAVIOLI' WITH YOGURT SAUCE)
This is a traditional Turkish dish that is mainly ate in the winter. I instantly fell in love with the warm savory flavors of this dish. Although I've used ravioli in this recipe, it is traditionally done with a similar pasta called Manti that you can buy from any online Turkish store.
Provided by DS
Categories Main Dish Recipes Dumpling Recipes
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- Bring a large pot of water to a boil. Add salt, mint, and ravioli. Cook for 3 to 5 minutes until the ravioli float to the top, then drain and keep warm.
- Meanwhile, melt butter in a small saucepan over low heat. Stir in paprika, and keep warm as the ravioli are cooking. Stir garlic into the yogurt.
- To serve, place the drained ravioli onto a serving platter or individual plates. Spoon the yogurt on top of the ravioli, then ladle paprika butter over top.
Nutrition Facts : Calories 293.3 calories, Carbohydrate 26.7 g, Cholesterol 60 mg, Fat 17.1 g, Fiber 2.5 g, Protein 9.4 g, SaturatedFat 9.6 g, Sodium 1097.8 mg, Sugar 3.1 g
HAYDARI (TURKISH YOGURT DIP)
I live in Turkey and love ordering haydari at restaurants or picking it up from the deli section at the market. It is a thick and tangy Turkish yogurt dip best served with meat kebab and pita bread.
Provided by Shell Nik
Categories Appetizers and Snacks Dips and Spreads Recipes
Time 8h15m
Yield 8
Number Of Ingredients 7
Steps:
- Line a colander with two layers of cheesecloth and place over a medium bowl. Place the yogurt on the cheesecloth and cover the colander with plastic wrap. Allow yogurt to drain 8 hours or overnight.
- Scoop the drained yogurt into a mixing bowl. Mash the garlic cloves with the salt into a fine paste; mix into the yogurt. Stir the dill, parsley, and cream cheese into the yogurt and garlic mixture. Spread onto a dish and garnish with the mint leaves to serve.
Nutrition Facts : Calories 92.1 calories, Carbohydrate 5.7 g, Cholesterol 18.9 mg, Fat 5.9 g, Fiber 0.4 g, Protein 4.5 g, SaturatedFat 3.7 g, Sodium 88.3 mg, Sugar 4.1 g
TURKISH PASTA WITH YOGHURT MINT SAUCE
Not sure which cookbook this is from but it's one of my childhood faves! Tastes even better the second day.
Provided by lil_miss_SBC
Categories Lunch/Snacks
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Directions.
- 1.Cook onions in olive oil til soft, add meat, jalapenos, thyme, parsley til meat is browned. Stir in a few tablespoons of water and season with salt and pepper and simmer 10 mins (add more water in necessary).
- 2.To make the yoghurt sauce put all ingredients in a bowl and beat with a wooden spoon til creamy, set aside on a warm spot on the stove.
- 3.Cook and drain pasta, toss with the meat sauce in a serving bowl. Pour the yoghurt sauce over top.
- 4.For the topping, heat butter til frothy and add paprika and cayenne. cook for a few seconds and drizzle over the youghurt sauce.
- 5.Top with fresh mint leaves in desired.
- 6.Enjoy!
Nutrition Facts : Calories 838, Fat 34.1, SaturatedFat 15.2, Cholesterol 101.8, Sodium 237.9, Carbohydrate 98, Fiber 4.4, Sugar 12.1, Protein 34.1
PASTA WITH TURKISH YOGURT SAUCE
Labaneh is yogurt cheese, a wonderful invention for everything from pasta to sandwich spread. Here it's used over angel hair pasta but it's great over any type, especially tortellini. It takes a minimum of 8 hours to drain the yogurt, transforming it into cheese, but the cheese can be refrigerated for several days. More than once, it has taken 2 days for the yogurt to drain to the desired thickness, so plan accordingly. Minimal time for preparing the yogurt cheese is included in the cook time.
Provided by sugarpea
Categories Spreads
Time 8h10m
Yield 1/2 cup yogurt cheese, 2-3 serving(s)
Number Of Ingredients 6
Steps:
- Yogurt Cheese (Labaneh): Line a strainer with 2 layers of cheesecloth; place the strainer over a bowl and pour the yogurt into the strainer; set aside at room temperature for at least 8 hours or until very, very thick.
- If using the garlic, push it through a garlic press and stir into the thickened labaneh.
- Refrigerate.
- Pasta: Make sure labaneh is at room temperature; boil the pasta in salted water until al dente; drain and return to the pot, stirring until all liquid has evaporated.
- Add the paprika to the melted butter; toss the butter mixture and yogurt cheese with the pasta; season with salt and pepper.
Nutrition Facts : Calories 516.6, Fat 4.8, SaturatedFat 2.3, Cholesterol 10.1, Sodium 100.6, Carbohydrate 94.5, Fiber 3.7, Sugar 11.4, Protein 21.9
TURKISH PASTA WITH GROUND BEEF (YOGURTLU KIYMALI MAKARNA) (GLUTE
This is so delicious. With a sauce of garlicky yogurt and cucumber. Traditionally this dish is made with ground lamb but I make it with ground beef. A tweaked version of Recipe #131701. Great meal with a salad on the side masha Allah.
Provided by UmmBinat
Categories < 4 Hours
Time 1h5m
Yield 2 plates, 2 serving(s)
Number Of Ingredients 16
Steps:
- Bring a small amount of salted water to a boil, add garlic with skin on and cook for 7 minutes. Drain, slip from skins and crush with a fork.
- Stir yoghurt with crushed garlic, mint & freshly squeezed lemon juice until smooth, set in refrigerator.
- Grate English cucumber and set in a sieve, sprinkle with sea salt. Let drain 15 minutes.
- Squeeze out liquid from cucumber and mix with yogurt mixture. Add more sea salt and lemon to taste if needed.
- Bring salted water for pasta to a boil.
- Peel onions. Cut and chop in a food processor until a pulp.
- Heat olive oil over medium high, add onions and reduce heat cooking until transparent.
- Add 1 tbs butter, parsley and lean ground beef and cook until no more pink shows, stirring to break apart often.
- Add Baharat, If using Turkish skip the fresh mint or add fresh mint now. Add sea salt to taste. Cook until done.
- While frying the meat, cook pasta as per package directions. Drain and add lots of butter (2 tbs) & the sweet paprika. Mix.
- Add ground beef and mix with pasta or if preferred place pasta on serving dishes and spoon ground beef over top. Serve with Cakik (yogurt sauce) and a fresh salad.
- Enjoy :D.
PASTA WITH TURKISH-STYLE LAMB, EGGPLANT AND YOGURT SAUCE
This recipe is inspired by Turkish lamb dumplings, or manti. It does not compromise that savory, near-sacred combination of butter, lamb, garlic and yogurt.
Provided by Melissa Clark
Categories dinner, easy, for two, pastas, main course
Time 45m
Yield 2 to 3 servings
Number Of Ingredients 12
Steps:
- Heat oven to 500 degrees. Bring a pot of water to boil for pasta.
- Toss eggplant with 4 tablespoons oil and a large pinch of salt. Spread on a baking sheet, making sure there is room between pieces, and roast until crisp and brown, 15 to 20 minutes.
- In a large skillet, heat remaining tablespoon oil. Add 2 minced garlic cloves and the shallot and sauté until fragrant, 1 to 2 minutes. Add lamb, 1/2 teaspoon salt, red pepper flakes and black pepper to taste. Sauté until lamb is no longer pink, about 5 minutes. Stir in mint or dill and cook for another 2 minutes. Stir eggplant into lamb. Taste and adjust seasonings.
- Cook pasta according to package directions. Meanwhile, in a small saucepan, melt butter: the amount is to your taste. Let cook until it turns golden brown and smells nutty, about 5 minutes. In a small bowl, stir together yogurt, remaining garlic and a pinch of salt.
- Drain pasta and spread on a serving platter. Top with lamb-eggplant mixture, then with yogurt sauce. Pour melted butter over top. Sprinkle on additional red pepper and more mint or dill. Serve immediately.
Nutrition Facts : @context http, Calories 1157, UnsaturatedFat 41 grams, Carbohydrate 73 grams, Fat 78 grams, Fiber 8 grams, Protein 42 grams, SaturatedFat 31 grams, Sodium 447 milligrams, Sugar 11 grams, TransFat 1 gram
PASTA WITH YOGURT/MINT SAUCE
Make and share this Pasta With Yogurt/Mint Sauce recipe from Food.com.
Provided by CJAY8248
Categories Penne
Time 17m
Yield 1 bowl pasta, 4 serving(s)
Number Of Ingredients 5
Steps:
- Cook pasta according to package directions and drain.
- Mix yogurt, crushed garlic, salt, and mint leaves together in a bowl and beat with a wooden spoon until the mixture is very creamy.
- Pour the warm sauce over the prepared pasta and toss.
Nutrition Facts : Calories 521.3, Fat 8.3, SaturatedFat 4.2, Cholesterol 23.9, Sodium 88.3, Carbohydrate 99.4, Fiber 12.6, Sugar 8.6, Protein 15
TURKEY PASTA SUPREME
Since this dish combines turkey and pasta, even our children love it. It's fun to make turkey a different way, and you can't beat the creamy, cheesy sauce. This recipe also helps stretch my meal budget. -Cassie Dion, S. Burlington, Vermont
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Cut turkey into 2-in. x 1/4-in. pieces. In a large skillet, saute turkey in butter until turkey is browned and no longer pink, about 6 minutes. Add garlic; cook 1 minute longer., Add the cream, basil, cheese and pepper; bring to a boil. Reduce heat; simmer for 3 minutes, stirring frequently. , Stir in pasta and toss to coat.
Nutrition Facts : Calories 568 calories, Fat 36g fat (22g saturated fat), Cholesterol 174mg cholesterol, Sodium 222mg sodium, Carbohydrate 31g carbohydrate (4g sugars, Fiber 1g fiber), Protein 30g protein.
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