Ingredients                       Measure         Amount
   All-purpose flour                      5 cups       550 g
   Salt                              2 teaspoons        12 g
   Eggs                            2 medium size       100 g
   Water                                 1/2 cup       120 g
   Ground meat                             1 cup       250 g
   Onions                           2 small size       100 g
   Parsley                             1/3 bunch        20 g
   Salt                               1 teaspoon         6 g
   Black pepper                     1/2 teaspoon         1 g
   Water                           8 cups (2 qt)        2 lt
   Salt                             1 tablespoon        18 g
   Tomato                           1 large size       200 g
   Butter or
    margarine                            1/4 cup        60 g
   Red pepper                       1/2 teaspoon         1 g
   Yogurt                             2 2/3 cups       660 g
   Garlic                               6 cloves        18 g


Sift flour in a large bowl, reserving 1/3 cup. Add salt; mix well. Make a hole in center. Blend in eggs and water gradually mixing thoroughly. Knead for 7-8 minutes to make a smooth, medium stiff dough. Divide into 3 portions. Shape into balls. Cover with a damp napkin. Let stand for 10 minutes. Forfllling: Combine ground meat, minced onions and parsley. Season with salt and pepper; mix well. Set aside. Roll first ball out into 1 mm thick circle sprinkling with flour. Cut into 21/2 cm (1 inch) squares. Place 1/2 teaspoon of filling in center of each square. Bring four corners together sealing and pressing well like a tiny bundle (or fold one corner of square over filling to join opposite corner shaping into triangle. Seal well pressing edges together). Place on lightly floured baking pan. Repeat the same with the remaining balls and filling. Place water in a large saucepan. Add salt; stir. Bring to boil. Stir in manhs, mixing gently and thoroughly. Reduce heat. Simmer uncovered for 15-20 minutes or until tender but firm stirring gently and occasionally. Combine minced tomato and melted butter in a saucepan. Simmer for 5 minutes. Stir in red pepper; keep warm. Combine yogurt and minced garlic; mix well. Remove mantis from liquid into a serving bowl with a slotted spoon. Pour yogurt-garlic mixture over. Sprinkle with tomato sauce. Serve hot.

6 servings

Nutritive Value (Approx. per serving):

          Energy    ........:  580 cal  Sodium ..........:  2463 mg
          Protein    .......:   25.1 g  Vitamin A .......:   766 iu
          Fat ..............:   17.9 g  Thiamin (Bl).....:  0.22 mg
          Carbohydrate    ..:   77.9 g  Riboflavin (B2)..:  0.43 mg
          Calcium    .......:   172 mg  Niacin...........:  3.97 mg
          Iron    ..........:  2.75 mg  Vitamin C .......:    12 mg
          Phosphorus    ....:   319 mg
          Zinc    ..........:     4 mg  Cholesterol .....:   134 mg
Regional characteristics: This is one of the oldest dishes of Turkish Cuisine which originated from a far away place in Central Asia. It is favored and well-known among the Turks all over the world. In the original recipes manbs are prepared in tiny forms. These tiny mantis are simmered in water into which tomato paste is added. It is called "Cocore" by Central Asian Turks. It is time consuming to prepare and yet it tasty and delicious. The dish is served as a one course meal. When mantis are simmered, they are sometimes left in liquid. Yogurt-garlic mixture is blended into it. It is served with tomato sauce again. In winter months melted butter-red pepper mixture is sprinkled over. When mantis are drained, leftover liquid is used in making soups. In Bolu province crush- ed walnuts-hard cheese mixture is sprinkled over. In some recipes 2-3 tablespoons of tomato paste is added to the boiling water before mantis are stirred in.

This dish is called "Tatar Boregi" in some regions which means "Tatars Borek", The baked form is called mantn Before stirring in boiling water manbs can be baked in a moderate oven until golden brown. Then hot broth is poured over, and simmered until tender. Served with yogurt and tomato sauce. -