Now cut little squares of pastry, put a teaspoon of meat on to them, and fold over, sealing the edges well with watei. They should be about one and a half inches square. Lay them out on a floured cloth until all are ready.
Prepare a large pot of boiling salted water and drop the mantı into it carefully and boil gently for about twenty minutes. Lift them out with a drainer and put them into a colander and rinse them well under cold running water. At this stage they can be kept until they are needed or they can be stored in the refrigerator for several days.
To serve, return the mantı to the pot, add just enough broth to cover and simmer gently until they are hot. Put them on to a warm serving dish and pour either a good tomato sauce or a yogurt and garlic sauce over them.
To make the tomato sauce, simmer several skinned, roughly chopped tomatoes in butter with a little crushed garlic, basil, salt and black pepper. To make the yogurt sauce add a little chopped garlic to yogurt.
Mantı are very filling and make a meal in themselves. The busy Turkish cook makes a quantity which can be used over a period of time.