Tray mantı from Pasta! Turkish style Cannelloni 🍝🥟

Mantı is a staple dish in Turkish cuisine. Over time people have been fascinated with eating dough filled with some type of filling inside. So, mantı like dishes exist and cherished by many in a lot of different cultures and cuisines. In this video, we are bringing you a practical way of making mantı without the hassle of rolling out a dough from scratch. We are using pasta shells to cover our delicious filling, but we are not compromising on the taste in any way with the delicious tomato sauce to cook our tepsi mantı in and the garlic yoghurt as a finishing touch you would love this version, we guarantee it.

330 g pasta, pipe rigate or conchiglie, 2/3 of a 500 g package

Beef filling, you can find the vegan filling down below
250 g ground beef
1.5 onions, grated
10 sprigs parsley, chopped
1 heaped teaspoon salt
1.5 teaspoon black pepper
1/2 teaspoon red pepper, any kind would do great
1 tablespoon +1 teaspoon butter

Tomato sauce,
400 ml tomato puree, 1+ 3/5 cups
600 ml hot water, 2+ 2/5 cups
1,5 tablespoons butter, change with olive oil for vegan version
2 cloves of garlic, crushed
A tablespoon vinegar
A pinch of salt
A pinch of black pepper
A pinch of red pepper

Yoghurt sauce, skip if you are vegan or substitute with a vegan alternative
5 tablespoons savoury yoghurt
2 cloves of garlic, crushed
A pinch of salt
1/2 teaspoon black pepper

Parsley leaves, for garnishing

● Mix the ground beef, grated onions, salt, black pepper, red pepper, parsley and 1 tablespoon of butter in a bowl. Knead until all combined.
● Fill the pastas with the meat mixture and push with your little finger to fill it completely. Clean the outside of the pastas if there is any mixture on them.
● Grease an enamel tray, around 30-35 cm(12-14 in), with a teaspoon of butter and place the filled pastas one after another until you have big circle around the tray.
● Then fill the rest of the tray with smaller circles.
● To make the tomato sauce, heat the butter in a saucepan and add in the garlic. Pour in the tomato puree before butter melts totally and stir.
● Add in the hot water, vinegar, salt, black pepper and red pepper.
● Stir and turn the heat off.
● Place the tray on the stove, on a large burner with high heat.
● Heat for a minute and pour in the tomato sauce gently and bring to boil.
● Turn the heat to the medium- low and cook a minute less than the package instructions. 10 minutes for my tray.
● While pasta is cooking mix the garlic, yoghurt, salt and black pepper until smooth.
● After 10 minutes turn the heat off and let it sit and soak all the sauce for five minutes.
● Place the yoghurt in the centre of the tray and top with some parsley leaves.
● Simple and delicious tray mantı is ready to enjoy! take a big spoon with its tomato and yoghurt sauce and let it fill your mouth with all flavours!

For the vegan filling,
1 good handful of green lentils
300 g mushroom, finely diced
1,5 onions, finely diced
3 cloves garlic, finely diced
3 tablespoons olive oil
1 levelled teaspoon salt
1 levelled teaspoon black pepper
1 teaspoon sweet red pepper
1 levelled teaspoon red pepper flakes

● Boil the green lentils in a small sauce pan until soft.
● Heat the olive oil in a large frying pan. Add in the onions and sauté for about five minutes until onions starts to brown.
● Add in the garlic and stir.
● Add the mushrooms in three batches. This will help the mushrooms to keep their juice inside.
● Continue to sauté until mushrooms are browned. Add in the cooked lentils, salt, black pepper, red pepper and red pepper flakes.
● Stir until all combined.
● Turn the heat off and let it cooldown to fill the pasta.

To follow what is happening in our kitchen and cooking school;

[jenniferhuff]

I love that you are sharing about not being wasteful. It’s so true that our ancestors were so much better about that. I also appreciate you offering a vegetarian version.

[aphastus]

In Catalonia we have the same pasta but bigger, we call it “galets”. Usually, for Christmas or on winter time, we make this really rich broth with a lot of different meats and bones and vegetables and we boil them in the stock (without the meat stuffing). This stock is called “escudella i carn d’olla”. The next day we usually make canelonni with the lefotover meat but my mum used to make a really big batch and we’re a small family, so she spent a whole afternoon stuffing galets with a mix of raw meat and leftover meat to cook inside the leftover stock, we waste nothing. She usually made a big batch of stuffed galets and froze them to use whenever we wanted in the next few months.

[frederickfrank]

My son said you must try it mom, you're a queen Refika .I will be able to change this picky son .It will be nice to have recipe from different region of Turkey and see the difference between them.Take care of you, love from Canada

[dpenney]

With the world being quite depressing these days, between Covid, raging tempers, inconceivable atrocities (as Ukraine), etc…I have found your YouTube posts to be an oasis. Watching/listening to you is like having that best friend to hang out with who always lifts your spirits. Your love of food, life, and people shines through! I’ve even introduced your videos to friends around the world who feel the same. Sorry for the lengthy comment, but just wanted you to know what a positive effect you’re having on so many people :)

[fafasedareloaded]

My grandma used to make us manti the traditional way... I used to watch her make and open the dough, cut it in small squares and make those small packets of goodness one by one... I always thought what a waste of time! But of course I ate them and mostly, I enjoyed them. Waste of time? That is me being young and silly!! I wish I had learnt to make manti with her, now it's too late and she left taking that skill - and many others- with her.
She didn't soak the manti in so much tomato sauce and definitely she used to put more yogurt sauce over them. Heaven in earth!
Sorry for your mum's shoulder, I hope she is not in pain and gets well soon.

[notsomuchthankyou]

One of my favorite parts of all your videos are the tips on not wasting and sustainability. Hugs to you and your wonderful team and family.

[Getpojke]

Lovely looking dish, takes a little time to assemble but you can make that a communal part of the meal.
Hope your Mother heals quickly & I'm sure she'll love you cooking her meals for her; wish we could all be lucky enough to have a Refika to cook for us when we are feeling poorly.
I've made the version where you use fresh pasta to make the little manti "dumplings" & it tasted great, though mine wasn't as pretty looking as yours.

[rrph]

Favourite part is that Refika's got 3 guys stuffing pasta on the line 💪😆 Recipe looks amazing!

[lisaboban]

Can you do a video to introduce your team? Maybe a little bit about what they do in the process of producing the video? I love that you invite your viewers into your kitchen like a grandmother. I want to meet the other members of your family!!!

[stefimandi]

Thank you for sharing tips for sustainable cooking.

Fun fact: in Hungary we have the same word tepsi for those kind of flat dishes we use in the oven.

[sujimsr]

Frist I wish HAPPY CHİLDREN'S DAY n TÜRKİYE NATİONAL SOVEREİGNTY day Dear Sister 💐💐🧡🧿🧡 YUMMY 😋😍 n Delicious Recipe 🙏 TQ very much for sharing this Delicious Recipe 😋😋😋😋😋😋😋🧡 LOVE from INDIA 🇮🇳🙏🇮🇳 GOD bless u Richly Dear Sister n ur family too 🙏🧡

[re-de]

I made normal manti yesterday and i cried! I ended up making them into ravioli shapes!

[JuBeeJuBeeJu]

Just want to say I love when you sing, even through onion tears. Your recipe looks delicious and beautiful, as they always do. Greetings from Texas, USA. 💛

[sandya]

My day becomes brighter whenever your videos pop up🥰 You always give us gorgeous recipes, entertaining ( 😂) educational videos and a heartfelt passion for Turkish cuisine. Oh how I want to travel to Turkey someday, thanks to you! On a side note…stuffing that tiny pasta!😳 And your poor Mom…ouch! 😘

[jeanneamato]

I never thought of using yogurt with pasta and sauce. Hope your mother heals quickly. Sending love to all of you and the people of and the land of Turkey.

[melissai.]

Hi Refika, I literally made this dish last weekend from the Turkish channel. This is such an incredible coincidence:) It turned out just as good as I could have hoped and the caramélisation at the base of the pan is also an incredible taste.

The dishes you share on your channel are amazing taste and very fun to watch.

Memleket hasretimizi gideriyor gerçekten. Hatta haftasonları rutin bir şekilde yabancı arkadaşlarla izliyoruz sizi.

Thank you for sharing your time and talents with us. We appreciate all you do for our culture and cuisine.

All the love from Atlanta ❤️

[AnneluvsKatz]

Loving your emphasis on NO WASTING/SUSTAINABILITY in the kitchen! Of course I’ve always loved your recipes as well, that’s a given. Keep them coming Refika!

[aysegul]

Ülkemizin güzelliklerini, kültürümüzü tanıtarak hem başka memleketlere uyarnabilecek şekilde hemde özümüze uygun haliyle yemeklerimizi anlatmanız o kadar değerli ve gurur verici ki. Ülkemde böyle insanlar olduğunu görmek çok mutlu ediyor beni. Çok daha güzel yerlerde olmanızı gönülden isterim. İyi ki varsınız siz ve güzel ekibiniz ❤️

[Khadeejahraja]

Adore your spontaneous sense of humour and your thoughtfulness about every aspect of food. Bless you xx

[TheInauthentiCook]

Wish your mum a super speedy recovery Refika. Amazing recipe like always. Love, love, love all your recipes.
You make my heart ❤️ happy.
Stay blessed 🙌