Fish Manti

(Balik Manti - Istanbul)

1 pkg egg roll wraps (large size 5 1/2 inch)

Fish Filling:
2 Sole Fillets
Salt
Pepper
1 tbsp olive oil

Garnish:
1/2 cup Garlic Yogurt (mashed 1 or 2 cloves of garlic) or Plain yogurt, at room temperature
Sumac
Mint

Pepper Sauce:
2 tbsp butter
1 tsp paprika

Season the fish with salt and pepper. Heat up the oil in a Teflon pan. Lightly fry each side, cut in bite size.

Cut the wraps in 4. Take some filling and place at the middle. Have a cup of water nearby, and use a finger to dampen the sides around the filling so the dough will stick. First close the opposite sides at the top (picture) . Then close the 3. and 4. sides (picture).

Boil some water with a tablespoon of salt in a large pot. Put all the manti in and stir occasionally. Cook for about 7 minutes and then drain. Dived in plates. Place some yogurt on top of the manti.

Meanwhile, melt the butter in a small pan and add in some paprika. When it starts bubbling, pour all over the manti. Sprinkle some mint and sumac. Serve immediately.

8 wraps make 2 servings.

* In case you wish to make Manti dough yourself, below is the recipe from my grand mother:)

1/2 Lt (500 gr or 2 cup) milk
750 gr (3 cup) flour, all purpose
Salt