RED LENTILS MANTI

MATERIALS

• 1 cup of Hasata Mardin Red Lentils
• A little more than half a tea glass of Hasata Horasan Fine Bulgur
• 2.5 (two and a half) glasses of water
• 1 teaspoon of salt
• 1 teaspoon of black pepper
• 1 teaspoon of paprika
• 1 teaspoon of red chili powder
• 6-7 sprigs of parsley, finely chopped
• 1 tablespoon of extra virgin olive oil

For Sauce

• 1 cup of strained yogurt
• 2-3 cloves of crushed garlic
• Half a teaspoon of salt
• 2 spoonful of butter
• 2 teaspoons of dried mint
• 1 teaspoon of paprika

PREPARATION

• 1.Take the Hasata Mardin Red Lentils into the pot.
• 2.Add 2.5 (two and a half) glasses of water to it and let it boil.
• 3.After boiling, cook on low heat until the lentils are soft.
• 4.Take it off the oven, add Hasata Meatball Variety Khorasan Bulgur into it and stir. Close the lid.
• 5.Wait until the bulgur softens.
• 6.Then add extra virgin olive oil, salt, parsley and spices, and knead.
• 7.Take small pieces from it and roll them into balls and put them on a serving plate.
• 8.Melt the butter in a saucepan. Add the spices on it boil and remove it from the oven.
• 9.Mix the garlic, salt and yogurt in a bowl.
• 10.Put the yoghurt and then the spicy oil on the prepared mantı.
• 11.Serve without waiting.
• 12.Enjoy your meal!