• 2500 gr. Köksal Pasteurized Manti
• 4 table spoon of butter
• 5 table spoon of olive oil
• 3,5 table spoon of tomato paste
• 9 water glasses of superheated water
• 2 bowl of yoghurt
• 3 cloves of garlic
• 1,5 – 2 dessert spoon of salt

HOW TO MAKE :

Boil 2 l. (10 water glasses) water or broth. Add ½ dessert spoon of salt. Pour 1 pack of Kral Turkish Ravioli (250 gr.) and boil for 20-25 minutes. Sieve the boiled Turkish Ravioli 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 Turkish Ravioli, 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…

• 500 gr. Köksal Manti
• 1,5 table spoon of butter
• 3 table spoon of olive oil
• 2 table spoon of tomato paste
• 5 water glasses of superheated water
• 1 bowl of yoghurt
• 2 cloves of garlic
• 1 dessert spoon of salt

HOW TO MAKE :

Boil 2 l. (10 water glasses) water or broth. Add ½ dessert spoon of salt. Pour 1 pack of Kral Turkish Ravioli (250 gr.) and boil for 20-25 minutes. Sieve the boiled Turkish Ravioli 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 Turkish Ravioli, 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 Köksal 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

HOW TO MAKE : 

First, boil Köksal 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…