MANTI-RAVIOLI AND CHICPEA SOUP

  

  

 

      MANTI (RAVIOLI)

 AND

 CHICPEA

SOUP

 

    

 

 

 

                 This soup is a warmy and very filling soup from Anatolia-Turkey. There are many different variations from different regions. Main ingredients in this soup is manti-ravioli-dumpling . Manti is a kind of dumpling-ravioli which is popular in Asia and Anatolia-Turkey.

Manti consist of ground  meat  in a dough wrapper; either boiled or steamed.

In Turkey it has been eaten boiled (some kind  bakes before boil), and serve with crush garlic mix yogurt, and on top red pepper and butter sauce.

 

INGREDIENTS

1 cup manti or ground beef ravioli

1 cup chickpeas, cooked

2 cups chicken stock

2 cups hot water

2 tablespoon tomato puree

1 teaspoon salt

1 tablespoon dry mint

 

Optional

1 cup yogurt

1 tablespoon flour

 

On top

2 tablespoon butter, melted

1 teaspoon chili powder

 

Pour stock and water into a deep pan. Add tomato puree and salt. Bring to boil, add chickpeas. Simmer 10-15 minutes .Add manti -ravioli. Boil uncovered 20 minutes or until manti is tender.

Optionally ; mix yogurt and flour in a bowl, add 1 cup  liquid of soup. Pour this mixture into soup slowly , stir and let it boil 5 minutes. 

Melt butter add chili powder.  Pour over the soup.