Yakakent Ravioli Product Description and Distinctive Features: Yakakent Mantı is a regional dish that has become synonymous with the local name and is a type of pasta with sauce. In the production method, the folded shape of the dough, which is obtained with the mixture described, and the placement of the filling, are specific to the region. During the presentation of the cooked product, it is served with walnuts sprinkled on top. Yakakent Mantı is produced in two forms: with walnuts and with yogurt. Production Method: Dough Ingredients: - 800 g - 1000 g flour - A pinch of salt - 2 eggs - Sufficient water Filling Ingredients: - 500 g minced beef (trimmed of sinew) - 2 medium-sized onions - A pinch of black pepper - A pinch of salt Preparation of the Dough: The mixture of dough ingredients should be kneaded by hand until a moderately firm dough is obtained. Round dough balls of medium size should be prepared and placed in a bowl, covered with a cloth for approximately 15 - 20 minutes to rest at room temperature.Preparation of the Filling:Trimmed 500 g minced beef is mixed with finely chopped 2 medium-sized onions, a pinch of black pepper, and a pinch of salt. The mixture should be kneaded by hand until the filling is well combined. After the dough balls have rested, they should be rolled out to a thickness of 1.5 - 2 millimeters and approximately 50 centimeters in diameter. During the rolling process, it is necessary to sprinkle an appropriate amount of flour on the surface to prevent the dough from sticking.The rolled-out dough should be cut into square shapes resembling 3 - 4 cm squares. The prepared filling should be placed in the center of the cut dough, about the size of a hazelnut. The dough with the filling should be folded in a triangular shape, with the two opposite sides pressed together between the thumb and index finger, creating a slightly compressed pouch. The folded dough with the filling should be placed in a generously floured large tray and left to rest until the completion of all the dough balls.A pot of approximately 2 liters of water, depending on the quantity of the product, should be boiled. After adding about a tablespoon of rock salt to the boiling water, the prepared folded dough with the filling should be added. Additionally, to prevent sticking, a cup of vegetable oil can be added to the water. The Mantı should be cooked in about 2 liters of water over high heat. During cooking, the Mantı that rises to the top should be gently pushed towards the center with the back of a wooden spoon, ensuring that the Mantı cooks evenly.Foam should be removed during boiling. Approximately 15 - 18 minutes of cooking time is sufficient.After the dough is cooked, it should be removed from the heat, and 3 - 4 cups of water should be added. After lightly stirring with a skimmer, the Mantı should be drained. Yakakent Yogurt Mantı: For the cooked folded dough with the filling, a mixture of strained yogurt, crushed garlic, and salt should be poured over the product. Using a spoon, gently mix the yogurt and garlic to ensure that they blend with the Mantı. Then, melted butter should be added for presentation. Yakakent Walnut Mantı: A wide tray or plate should be lightly greased, and finely crushed walnuts should be sprinkled on the bottom. The drained folded dough with the filling should be poured onto the tray in a compact manner. Melted butter should be drizzled over the Mantı, and finely crushed walnuts should be sprinkled on top for presentation.