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/