Manti Filled with Chickpeas

(Nohutlu Mantı)

1 pkg (approx 400 g) wanton wraps (3.5 x 3.5 inch squares)

Filling:
~150 g canned chickpeas, rinsed, peeled*, pureed with the blender
1 tbsp grated onion
1/2 tsp cumin
Salt
Pepper

Garlic Yogurt Sauce:
1 cup plain yogurt
1-2 garlic cloves mashed with salt

Red Pepper Butter Sauce:
2 tbsp butter
1 tsp mixture of paprika&Cayenne pepper

Cut the wraps diagonally, i.e., two triangles per wrap. Take approximately half a teaspoon of filling in the shape of a ball and put in the center of each triangle. Have a cup of water nearby, and use your little finger to dampen the sides of each triangle (so the dough will stick) and close them up. The pictures to help you with the preparation is here.

Place all the uncooked manti into the big size Ziploc or in a container with the lid. Keep it in the freezer at least for a day. Let it stay at room temperature for an hour before cooking.

Boil some water with a tablespoon of salt in a large pot. Put all the manti in and stir occasionally. Cook for exactly 5 minutes and then drain. Arrange them on a serving platter. Fry the butter in a small pan with the red pepper. First place some garlic yogurt on top of the manti, then drizzle the red pepper butter. Sprinkle with some dried mint if you want:)

2 servings.

*To peel the chickpeas; Soak them in hot water for 5-10 minutes. Then gently rub them with the palm of your hands while they are still in the water.

**If you like to make the dough from the scratch, you can use Gozleme dough to make yufka. Also here is another recipe to make Yufka and Ci Borek:)
2 cups milk
750 gr all purpose flour
Salt
Mix and knead them all.