Recipe
For the preparation of mantı, eggs and salt are added to flour placed in a bowl and lightly mixed. Lukewarm water is gradually incorporated, and the mixture is kneaded into a dough, which is then left to rest. Meanwhile, a filling is prepared using minced meat, finely chopped onion, and güvey otu, a local aromatic herb grown in the region. After resting, the dough is divided into small portions and rolled out individually with a rolling pin. The thin sheets are cut into small square pieces, each filled with the prepared mixture and folded by bringing together the four corners. To cook the mantı, water is brought to a boil in a pot, and the prepared pieces are added. Once cooked, they are drained and transferred to a serving dish. Garlic yogurt is prepared for the topping. Tomato paste is lightly sautéed in melted butter or oil, diluted with water, and simmered for a few more minutes. During service, the mantı is topped with garlic yogurt and tomato sauce. Red pepper flakes, dried mint, or other spices may be added according to preference. Güvey otu, which grows in the region during spring and early summer, is collected and dried. Once dried, it is ground into a fine powder. To preserve its distinctive aroma, the herb is traditionally wrapped in muslin cloth and tied securely. It is said that in the past, at local weddings, güvey otu was placed inside the groom’s jacket to provide a pleasant fragrance, from which the herb is believed to have taken its name