These store-bought Turkish dumplings are nostalgic (for my boyfriend) and easy (for me)


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I have been told more than once that the quality of a bowl of manti is determined by how many spoonfuls of soup it can fit. This means that if you’re making these traditional Turkish dumplings for a Turkish person, they should be small – ideally the size of a hazelnut – or they will lose their respect at first glance. When I started making it for me A Turkish person, my friend could, I had the naive self-confidence of a food professional testing recipes for work and making them sourdough bread On a regular basis, so I thought I had a good chance of success.

It’s been over a year since Cannes was able to visit his family in Adana, and I’ve been dreaming that making it his childhood favorite would ease his homesickness. I knew the basics of making manti: the dough should be rolled as finely as possible and cut into perfect squares. A spoonful of onions and marinated meat is put on each square, and each piece is individually folded in the form of impossibly small pyramids. I knew manti was known to be boring and meant for the holidays, with the whole family gathering around the table to help out. In other words, Turkish grandmothers are necessary, but I was determined.

With no Turkish grandmother, I watched YouTube Videos, read bloggingConsult my Turkish Culinary Encyclopedia (Musa Dağdeviren’s .). Turkish cookbook), and Kan shrugged because he told me more than once that my “fun night activity” was a terrible idea. He was right. Our dumplings were very large but insufficient, mostly unbalanced, and took what can only be described as forever. As we sat down to a well-meaning but modest meal at 9pm, I bowed my head for defeat.

Unwilling to throw in the towel, he turned to the internet for help. I found everything from the grandmothers are selling Cookware on Etsy To the packaged dried manti on Amazon for whole markets dedicated to bringing Turkish foods to the homesick expats in the US, I tried many, and while most of them were better than mine, there were a couple that hit the right mix of nostalgia (for my friend) and easy for me: Manti filled with frozen beef from MODA And the Irem . Dried Vegetable MantiNo need for rolling, cutting, stuffing and folding.

I’ve stocked them up ever since, and quickly replaced frozen pizza manti as the go-to meal for when we don’t feel like cooking—and a much better one at that. I simply throw a packet into boiling salted water, and cook the cooked dumplings with salted yogurt, garlic, and foam. Aleppo pepperSeasoned melted butter, and finish with a sprinkling of dried mint and sumac. (Alternatively, check out mate kitchen– “Rivkas Kitchen” – For a more amazing version. I can spend the whole day watching her educational videos on cooking Turkish cuisine.)

Although I can’t admit it, I know the Turkish food I cook for him is never good. I seldom find the components of his childhood home, a fertile plain about an hour from the Mediterranean, and I am neither his mother nor his grandmother. As delicious as any recipe is—and as happy as it makes us—there can still be a nagging feeling that it’s different. But, when we first tried Moda’s frozen manti, he had the fun, boozy moment I spent hours trying to make—except this time, it all took me 20 minutes. What started as a try at a special occasion dinner has turned into something much better: a simple weeknight meal that brings a little piece of home for the person I love.


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