Wanna Mantı?

Eggplant Mantı (pronounced 'Man-teh' / rhymes with Fanta) and a little life update.

I have a profound love for traditional Turkish mantı. These delectable dumplings, bursting with seasoned meat, crowned with creamy garlic-infused yogurt and drizzled with shimmering red pepper butter sauce, are irresistible to all tastes. Yet, my enthusiasm wanes a few hours later when the heaviness settles in my stomach like an immovable brick.

Lately, I've spent time contemplating how to craft a more delicate and vibrant version. In this unconventional recipe, I've opted for eggplant, onion, tomatoes, and a medley of spices to fill the dumplings. Additionally, I've utilized a pasta rolling machine to achieve a thinner dough. For the full recipe, please jump to the end of the text. I've even included a helpful video to guide you through each step.

Life Update

In late April, Salih and I said farewell to Texas. It was around the time the Cowboy Carter album was released, which almost tempted me to reconsider staying. Nevertheless, deep down, we've always acknowledged that Dallas wasn't permanent. Despite that, we cherished the friendships we made and found a season of peace in Dallas following our move from Turkey.

Salih's office in Texas closed, and they requested everyone to relocate to Orlando by October 2024. While this wasn't our preferred choice either, I'm will be thankful for the increased access to water, boats, and beaches—elements of life that bring us joy and remind us of our time on the Aegean in Turkey. Our lease expired in April, prompting us to embark on this transitional phase with my mom in Indianapolis.

By early May, we embarked on a cross-country road trip with only a portion of our belongings, settling in downtown Indianapolis. However, shortly after our arrival, Salih's health took a sudden turn. For nearly six weeks, he struggled with joint swelling, aches, fevers, hives, and neuropathy. Despite visits to dermatologists, rheumatologists, and a frantic trip to the ER, we felt exhausted and disheartened. The medical professionals provided assistance, though not as much as we had hoped for. Thankfully, after over two months, our doctor finally contacted us with some potential diagnoses only a couple days ago.

For anyone who has experienced a health crisis or supported a loved one through it (and isn't that all of us?), you understand how destabilizing it can be. I found myself yearning for small victories, like taking a stroll around the block with Salih or preparing a meal together. Never have I prayed so much for peace, health, strength, and moments of joy. It's during crises that these priorities become starkly clear.

Salih's condition has improved significantly now and we have been able to enjoy some fun parts of Indianapolis. Though we're not entirely out of the woods, we're taking this as a wake-up call to realign with the quality of life we truly desire. Personally, I've learned a great deal about myself through this journey. I've come to recognize my tendency to unnecessarily invite stress into my life—a pattern I am determined to change moving forward.

This summer marks five years since we got married, and we're commemorating it with a trip to Mexico City in August. I feel even more thankful for our health and the opportunity to embark on this adventure together.

The Eggplant Mantı recipe was one of the first dishes Salih and I prepared together once he began to recover. Enjoy!

Eggplant Mantı Recipe

Mantı Dough (from Refika’s Kitchen):

• 300 grams (a little less than 3 cups) all-purpose flour, plus extra for dusting

• 125 milliliters (1/2 cup) water

• 1 egg

• 3 pinches of salt

Filling:

• 2 medium to large purple eggplants, diced

• 1 large yellow onion, diced or grated on a cheese grater

• 2 tbsp olive oil

• 8 oz of canned Marzano tomatoes in sauce

• 1 tbsp dried mint

• 1 tsp pul biber (Aleppo pepper)

• 8 oz Turkish beyaz peynir or feta cheese, juice drained and crumbled

• 5 tbsp fresh parsley, finely chopped

• Salt and black pepper to taste

Za’atar Yogurt Sauce:

• 3/4 cup strained thick-style yogurt

• 2 tablespoons aa'atar (I love this za’atar from 177 Milk Street)

• 2 teaspoons olive oil

• 1 pinch of salt

• 1 pinch of black pepper

Instructions:

1. To start, prepare the dough by placing the flour in a large bowl and mixing in salt, water, and egg using a wooden spoon. Clear a clean surface for kneading and work the mixture by hand for 6-8 minutes until the dough becomes smooth and soft.

2. Divide the dough into 2 portions, shape them into balls, and cover each with a damp cloth. Allow them to rest while preparing the eggplant filling.

3. Place diced eggplant in a large bowl, sprinkle with salt, and cover with water. Set aside for 10 minutes, then drain and squeeze out excess liquid using a clean tea towel. Transfer the squeezed eggplant to a large bowl.

4. Heat 2 tablespoons of olive oil in a large, heavy-bottom pan. Sauté white onions for 6 minutes until soft, then add the eggplant. Cover and sauté for an additional 15 minutes. Stir in canned tomatoes, salt, and black pepper, cooking until fully incorporated and excess moisture evaporates. Remove from heat and let cool.

5. Once cooled, add dried mint, pul biber, crumbled cheese, and fresh parsley to the onion and eggplant mixture. Set aside.

6. Dust your work surface and rolling pin with flour to prevent sticking. Take one portion of dough, sprinkle with flour, and roll out with a rolling pin until it reaches a thickness of about 2 mm. Alternatively, use a pasta maker for consistent thickness.

7. Cut the rolled-out dough into squares approximately 3-5 cm in size using a pizza cutter or knife. Place a small amount of filling in the center of each square. Moisten your fingers with water and pinch together opposite corners of each square, folding over all four edges on top of the filling. Repeat for all dough squares.

8. Bring a large saucepan of water to a boil. Drop in the mantı dumplings and cook for 3-5 minutes until they float to the surface and the dough is cooked through.

9. Meanwhile, prepare the sauce by mixing yogurt with za'atar, olive oil, salt, and pepper to taste.

10. To serve, arrange the cooked mantı on a plate or in a bowl. Spoon za'atar yogurt sauce over the top and garnish with additional za'atar, pul biber, and parsley as desired.