Dialogue From Kazakh and Turkish Manti

For the pasta dough: knead all ingredients well together. Rest 15-20 min, roll out 1-2 mm thick and cut out discs with a cookie cutter (about 10-12 cm ø).

For the Kazakh manti: finely dice the meat, pumpkin and onion.

Heat a little oil in a frying pan, sauté pumpkin with a little thyme, then cool.

For the Turkish manti: mix all ingredients well.

Roll out the pasta dough thinly and cut out slices. Fill half of the discs with Kazakh filling and half with Turkish filling. Put a spoonful of the filling in the middle of the discs. Form “bishop’s caps” from the slices and cook them in boiling hot salted water.

For the Kazakh Manti Sauce: Blend the beet with horseradish and salt in a food processor, add crème fraîche and cream.

Warm sauce slightly in a saucepan. Season with salt and a splash of vinegar.

For the first sauce: to the Turkish Manti, lightly heat olive oil with finely chopped chili peppers.

For the second sauce: mix yogurt, garlic and finely chopped mint leaves to the Turkish Manti.

Bernhard Weikmann, 8010 Graz

Tip: The higher the fat content in the yogurt, the more aromatic and creamy the result!

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