Pasha’s Pastry (Pasa Mantisi) Ottoman Cuisine


  • Flour 4 3/4 cup
  • Sugar 1 teaspoon
  • Salt 1 1/2 tablespoons
  • Water 3 cup
  • Dry yeast 3/4 tablespoons
  • Cooking oil 2/3 cup
  • Yoghurt 4 cup
  • Tomato 3 medium size
  • Onion 2 medium size
  • Tomato puree 1 tablespoons
  • Ground Meat 1 cup
  • Garlic 6 cloves
  • Parsley 2/3 bunch
  • Ground black pepper 2/3 teaspoon


Sift flour in a large bowl, reserving 1/ 4 cup of flour. Sprinkle with salt; mix. Make a hole in center. Combine yeast and sugar in a small bowl. Add 1/5 cup of warm water; stir. Pour into hole in center of flour. Cover yeast with some flour. Let stand for 10 minutes to rise. Add oil and yogurt gradually, blending thoroughly. Knead for 7-8 minutes to form a medium soft dough. Cover and let rise in a warm place for 1 hour or until double in bulk. Saute finely chopped onions and ground meat in a saucepan for 15 minutes until meat is crumbly; drain. Remove from heat. Add chopped parsley. Season with salt and pepper; mix well. Set aside, Divide raised dough into 32 portions. Shape into balls with floured hands. Roll each ball out with hands in 7-8 mm ( 1/3 inch) thick, sprinkling with flour. Place 1 teaspoonful of filling in center. Fold sides slightly over filling. Make plaits to cover filling. Arrange on a lightly greased baking pan 4-5 cm ( I 1/2-2 inch) apart. Bake in a moderate oven for 30 minutes or until golden brown. Place minced tomatoes in a saucepan. Add oil and tomato paste; mix. Simmer for 5 minutes. Add water; stir. Bring to boil. Boil gently for 2-3 minutes. Pour hot mixture over baked pastries. Cover and let stand for 20 minutes. Combine minced garlic and yogurt blending well. Serve hot along with yogurt.

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