Gastronomic Heritage in Mediterranean wetlands ebook

Wild Duck meat pasty
[ Turkish type ravioli ]
• Season the duck with salt and pepper inside and out, add parsley inside the duck
and sprinkle some outside. Boil for 15-20 minutes, until tender. When cooked,
strain and keep the broth, remove the bones from the meat and shred it.
• Sift flour on a pastry board to create a heap, make a small hole in its middle
and put in the egg, egg-yolk, salt and water, mix well and knead the dough.
Cover it with a damp cloth and wait for about an hour.
• Sprinkle a cup of flour on the dough board, place the rested dough over the
flour and spread the dough to a thickness of 3-4 mm.
• Cut the dough into 4 X 4 cm squares. Use a teaspoon to put the shredded
meat in the middle of the dough squares. Then, turn over the four corners of
the ravioli to cover the stuffing.
• Place them on a well-oiled baking tray, and bake them in a preheated oven,
until the ravioli edges are slightly browned (180 o C for 10 min.).
• Pour the strained broth over the baked ravioli while it is still hot. Serve the
ravioli with yoghurt and red pepper in butter. Bon appétit.
Tips and interesting facts
This recipe is also popular locally among Manyas Lake People (Ramsar site),
Balıkesir.
69