Not Just A Soup, It's A MAIN COURSE! 🤤 | Turkish Mantı Soup Recipe | Ramadan&Iftar Recipes 

In this video, we introduce you to a dish that's more than just a soup; it's a complete meal. Our Turkish Mantı Soup is budget-friendly and simple to make, perfect for feeding a big family or impressing guests without stress. We've focused on creating a recipe that combines ease with flavor, ensuring anyone can make it. Watch as we guide you through each step, from prep to plate, and discover how satisfying cooking at home can be with this standout soup recipe.😍🙏🏻
250 g frozen Mantı
1 chicken breast, 320 g
½ teaspoon salt
1 teaspoon black pepper
8 cloves of garlic
4 tablespoons pomegranate sour (4 tablespoons soy sauce + 1 tablespoon molasses or agave syrup + 1 lemon juice works great)
1.5 heaped tablespoon tomato paste (4 tablespoons tomato puree works great)
1 tablespoon oregano
2 tablespoons olive oil
1 tablespoon cayenne powder 3 tablespoons of olive oil
1 onion, 60 g, chopped
1 tablespoon butter
1 tablespoon flour
200 g boiled chickpeas
9-10 sprigs of parsley
1.5 liter water
Put the chicken breast to the food processor and blend until they become very small.
Take the chicken into a bowl. Add salt, blackpepper, tomato paste, pomegranate sour, olive oil, garlic, oregano and cayenne pepper and give it a mix. Put it in the fridge and rest it for about 1-2 hours.
Pour 2-3 tablespoon olive oil into the pan, add onion and cook them.
Put the marinated chicken into the pan and keep cooking.
When the chicken’s color turns a little bit, make a hole in the center and put butter to melt. When it melts add flour and sear until the flour turns to light brown.
Pour the water, when it starts to boil add the frozen mantı and boiled chickpeas. You can use any kind of pasta instead of mantı.
When mantıs are ready the dish is also ready to eat.
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