Cooking Class--Manti （Turkish Dumplings）

Whenever there is a cooking class for general public at Antatolia Formosa Association, I jump at the opportunity to savor the authentic Turkish delicacies.

We made two kinds of Turkish dumplings in shapes (won-ton and shau-mai) this afternoon, May 25th. Turkish dumplings are smaller than Chinese ones in size.  They are more like Italian Ravioli.

All participants were eager to watch the demo by  Berrin, from mixing the flour, making a dough, slicing into fine square-shaped dumpling skins, filling with minced beef, and wrapping the dumplings. Turkish dumplings are served with Yogurt Sauce mixed with chopped schallot, garlic and a bit chilly powder. Yummy~~