Description

Since we’re still feeling pretty trapped in our homes, we’ve decided to spend the next couple of months traveling with our mouths! Our first stop is Turkey and we’re making a dish with a long history not only in the Ottoman region but also with Gretchen and Becca. It’s Manti time!

Way back when we had the very first High Gluttony dinner, G made these delicious little dumplings and kicked us off down the High Gluttony road we know today. Feels fitting to make this dish known for being a staple in nomadic cultures as we continue on our journey. Join us on February 1 for Manti!

Recipe Sources:

Dried Mint:

https://www.seriouseats.com/2015/03/use-the-microwave-to-dry-your-herbs-for-long-lasting-intense-flavor.html

Manti:

https://mission-food.com/homemade-manti/

https://www.bbcgoodfood.com/user/10782841/recipe/manti-traditional-turkish-dumplings

https://www.saveur.com/turkish-lamb-manti-dumplings-recipe/

https://www.thedeliciouscrescent.com/mushroom-dumplings-in-garlicky-yogurt-sauce/

https://www.lentils.org/recipe/lentil-manti-turkish-dumplings/

https://www.tasteofbeirut.com/manti/

https://ozlemsturkishtable.com/2013/12/manti-the-tiny-treasuresturkish-dumplings-stuffed-with-ground-meat-in-garlic-yoghurt-and-spices/