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These delicious tiny treasures, Manti or Mantu, dumplings with spiced ground meat and onion, is one of the all time favorite dishes in Turkey. In especially Anatolia, family members gather to prepare the dough and fill the tiny dough squares with the filling together; it is a bit of a labor of love, so it is great to get together for making it, and so worth the effort. The marriage of the melt-in-the-mouth dumplings with garlic yoghurt sauce and spice infused olive oil is simply irresistible. Tangy Sumac, red pepper flakes and dried mint infused in olive oil all add another layer of deliciousness and work greatly with garlic yoghurt as the sauce for manti.
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Simit is generally served plain, or for breakfast with tea, fruit preserves, or cheese or ayran. Drinking tea with simit is traditional. full with Grape molasses and Ankara style (gevrek)
Simit are a popular Turkish street food. Instead of being boiled like a bagel, the twisted circles of dough get a quick dip in diluted grape molasses before dredging in sesame seeds. The result is a crisp exterior and a light, delicate, and tender interior. It is the best breakfast in this world when accompanied by cheese, tomatoes, cucumber and a cup of tea. Although it's one of the best street foods in the country, it's possible to make it at home too.
Yufka is a round and very thin sheets of unleavened flour dough. It is used to make Turkish flatbread and pastries, and has been considered as one of the most important food items in the Turkish as well as in the Balkan and Middle Eastern cuisines. Some say that yufka may have been the earlier form of phyllo/filo dough. More specifically, Turkish yufka is usually made from wheat flour mixed with a little salt and water to form a dough. To make yufka, the dough should be made to rest for just about half an hour or so after it is kneaded and rolled into large paper-thin round sheets (very similar to lavas) by using an oklava, a long roller used to make yufka. After the large thin sheets of dough are done, they should be heated or baked on both sides for just about 2-3 minutes on a hot saç until they get a slightly brown color. The saç is a round shaped hot iron plate commonly used in Turkey for making yufka and flatbread.
NESTLÉ Damak chocolate lovers with a unique pairing of fine, velvety chocolate and world-renowned Turkish pistachios.