PREPARATION:Flour, eggs, salt and water can mix, get a hard dough. Dough rest for 15 minutes to wrap the wet cloth, to take bulky cloth. Flour on the floor is open. Before you open the dough into 1-cm longitudinal strips for sure. Then transverse 1 cm. certain intervals. To mince, onion and salt the meat very thin dough that you can mix and cut the inside of the place. Corner of collecting, such as the pack closed. Boiled in salt water and cold water, drain and pour over 1 cup of tea. For sauce: small diced tomatoes and peppers sautéed in olive oil from. Then add the butter. When melted pepper paste, meat juice, and basil, add pulbiber. Pour the pan sauce for ravioli. Strain taken to serving platter. Serve with garlic yogurt and sumac.
Turkish cuisine
INGREDIENTS:
6 servings
| For the dough: | Pepper | 3 pieces | |
| Wheat flour | 4 cups | Olive | 1 tablespoon |
| Eggs | 1 piece | Butter | 1 tablespoon |
| Water | 2 tea cup | Pepper sauce (fresh) | 1 teaspoon |
| Salt | enough | Broth | 1 tea cup |
| Interior For | Red pepper | 1 pinch | |
| Onion (medium) | 1 piece | Basil | 1 pinch |
| Mincing | 250 gram | For over: | |
| Salt | enough | Garlic yogurt | enough |
| For sauce: | Sumac | enough | |
| Tomato | 2 pieces |
