Turkish Mantı, part two

Don, Peter and I worked for about two hours rolling the dough, cutting the dough and filling the dough with meat filling. What a lot of work!

The dough was very stiff, which made the rolling out difficult.

But when we finally got the dough thin enough, it turned out perfectly.

The result was delicious!

But we're thinking the imported dried pasta works pretty well and is a close facsimile. I don't know that we'll ever do it from scratch again!

At least we can say we did it once.