• 250 gr. Kral Baked Manti
• 1 table spoon of butter
• 2 table spoon of olive oil
• 1 table spoon of tomato paste
• 2 water glasses of superheated water
• 1 bowl of yoghurt
• 2 cloves of garlic
• 1 dessert spoon of salt

Preparation :

Boil 2 l. (10 water glasses) water or broth. Add ½ dessert spoon of salt. Pour 1 pack of Kral Baked Manti (250 gr.) and boil for 20-25 minutes. Sieve the boiled Baked Manti and take it to serving dish. Add yoghurt with / without garlic at your discretion. After adding yoghurt, spread sauce and melted butter. Add spice at your discretion and serve.

Put olive oil and butter into the cooking pot and melt in moderate heat. Add tomato paste and brown until you feel the smell. Then add Baked Manti, 4 water glasses of superheated water, 1 dessert spoon of salt and increase oven’s heat. After they become boiling, mix the ingredients thoroughly. Seethe for 10 minutes at normal oven temperature.

Finally serve together with yoghurt with garlic.

Bon Appetit…

• 1 bowl of Kral Manti
• 1 water glass of chickpea
• Salt
• Water

For Seasoning :

• 2 water glasses of yoghurt
• 2 table spoons of flour
• 1 egg
• ½ lemon

For Dressing :

• Butter
• Dry mint
• Chili pepper

Preparation : 

First, boil Kral Manti, then add chickpeas and cook a little bit more until it comes to a boil. Stir yoghurt, flour, egg and lemon in a separate bowl until they are fully fluid. Pour it into the soup, add salt, dress it with dry mint and chili pepper fried in the butter and serve.

Bon Appetit…

• 500 gr. Kral Baked Manti
• 1 table spoon of butter
• 2 table spoon of olive oil
• 1 table spoon of tomato paste
• 2 water glasses of superheated water
• 1 bowl of yoghurt
• 2 cloves of garlic
• 1 dessert spoon of salt

Preparation :

Boil 2 l. (10 water glasses) water or broth. Add ½ dessert spoon of salt. Pour 1 pack of Kral Baked Manti (500 gr.) and boil for 20-25 minutes. Sieve the boiled Baked Manti and take it to serving dish. Add yoghurt with / without garlic at your discretion. After adding yoghurt, spread sauce and melted butter. Add spice at your discretion and serve.

Put olive oil and butter into the cooking pot and melt in moderate heat. Add tomato paste and brown until you feel the smell. Then add Baked Manti, 4 water glasses of superheated water, 1 dessert spoon of salt and increase oven’s heat. After they become boiling, mix the ingredients thoroughly. Seethe for 10 minutes at normal oven temperature.

Finally serve together with yoghurt with garlic.

Bon Appetit…

• 1 bowl of Kral Manti
• 1 water glass of chickpea
• Salt
• Water

For Seasoning :

• 2 water glasses of yoghurt
• 2 table spoons of flour
• 1 egg
• ½ lemon

For Dressing :

• Butter
• Dry mint
• Chili pepper

Preparation : 

First, boil Kral Manti, then add chickpeas and cook a little bit more until it comes to a boil. Stir yoghurt, flour, egg and lemon in a separate bowl until they are fully fluid. Pour it into the soup, add salt, dress it with dry mint and chili pepper fried in the butter and serve.

Bon Appetit…

• 5000 gr. Kral Pasteurized Manti
• A large amount of butter
• A large amount of olive oil
• A large amount of tomato paste
• 20 lt. water
• 2 bowl of yoghurt
• 3 cloves of garlic
• 1,5 – 2 dessert spoon of salt

Preparation :

Boil 2 l. (10 water glasses) water or broth. Add ½ dessert spoon of salt. Pour 1 pack of Kral Pasteurized Manti (250 gr.) and boil for 20-25 minutes. Sieve the boiled Pasteurized Manti and take it to serving dish. Add yoghurt with / without garlic at your discretion. After adding yoghurt, spread sauce and melted butter. Add spice at your discretion and serve.

Put olive oil and butter into the cooking pot and melt in moderate heat. Add tomato paste and brown until you feel the smell. Then add Kral Pasteurized Manti 4 water glasses of superheated water, 1 dessert spoon of salt and increase oven’s heat. After they become boiling, mix the ingredients thoroughly. Seethe for 10 minutes at normal oven temperature.

Finally serve together with yoghurt with garlic.

Bon Appetit…

• 1 bowl of Kral Manti
• 1 water glass of chickpea
• Salt
• Water

For Seasoning :

• 2 water glasses of yoghurt
• 2 table spoons of flour
• 1 egg
• ½ lemon

For Dressing :

• Butter
• Dry mint
• Chili pepper

Preparation : 

First, boil Kral Manti, then add chickpeas and cook a little bit more until it comes to a boil. Stir yoghurt, flour, egg and lemon in a separate bowl until they are fully fluid. Pour it into the soup, add salt, dress it with dry mint and chili pepper fried in the butter and serve.

Bon Appetit…