Manti

—

by

mDemirhan
in

Ingredients
• Manti

  • Garlic Yogurt Sauce
  • Butter
  • Dry Mint
  • Chili powder
  • Iskender Sauce
    Garnish
  • Fresh Mint Leaves
    Procedure
    350 grams
    200 grams
    1 tablespoon
    1 pinch
    1 pinch
    100 grams (half bowl)
    3 leaves
  • Boil manti for 1-2 minutes and place it on top of yogurt sauce in
    large bowl
  • Sauté dry mint, chili powder and Iskender sauce in butter for 30
    seconds and put on top of manti
    • Finish with garnishing and serve