In all Turkey - Kayseri in central Anatolia is most famous for many culinerary attributes, and manti is one.
Thinly rolled out dough is cut in to squares, meat stuffed, immersed in boiling stock and when cooked it rises in the pot to be immediately served with a garlic infused yogurt sauce and a choice of dried herbs and spices sprinkled on top
What I personally love about this food culture is that nomadic tribes brought manti here from Central Asia and China (it is a wonton or a dumpling, but different) and demographically there are many strains of the same concept - in Turkey and the Balkans it is preserved by being dried in the sun for the winter months. In Siberia and colder climes these meat filled parcels were put in caves, instantly freeze dried and taken out when required. And then the Italians made Raviloli!
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