Tag Archives: Mediterranean

I Love Manti! A Delightful Turkish Dumpling Dish!

25 May


A wonderful Turkish ravioli or you can say dumpling dish that I’ve fallen ABSOLUTELY in love with… If you love spice, yogurt and pasta….then this is it!  Made for me by one of my dearest friends;  Anna at her home for dinner!  What a treat!  I was so enamoured about how it is made and it’s a lot of work but so good!


If I attempted to do this, I would be in the kitchen for days..DAYS!!!!  I definitely would need help!    Anna’s had a lot of flair to it; I felt so special …it was wonderful!







Here’s a video by Famous Cuisines Channel and their recipe explaining the detail and the artwork.


• 150 g unsalted butter
• 100 g sucuk, diced (see Note)
• 100 g pickled baby onions, peeled and left whole
• 100 g raw peas
• 2 tbsp. biber salçasi (Turkish red capsicum paste)
• 10 mint leaves, torn
Manti dough

• 250 g ‘00’ flour
• 125 ml (½ cup) water
• 1 egg
• pinch of salt
• 100 g minced Wagyu
• 1 clove garlic, crushed
• pinch of red pul biber (Aleppo pepper)

Garlic yoghurt
• 200 g natural yoghurt
• 1 clove garlic, crushed
• pinch of salt

Anna minced mint in her yogurt.

Cook’s notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Resting time 30 minutes
To make the manti dough, place all the ingredients in the bowl of a stand mixer fitted with dough hook. Knead on low speed for 3-6 minutes or until a smooth dough is formed. Cover and rest for 30 minutes.

Meanwhile, to make the filling, combine all the ingredients and refrigerate until required.

To make the garlic yoghurt, combine all the ingredients and refrigerate until required.

To assemble the manti, roll out the dough on a lightly floured surface until 2 mm-thick, then cut into 1.5 cm squares. Place a tiny amount of filling in the middle of each square, bring up all 4 edges to make a diamond shape, then pinch the edges to seal them shut. Place on a lightly floured tray. (These can be frozen ahead of time if you want to prep them earlier – just place on a baking paper lined tray in a single layer and freeze, then transfer to zip lock bags and freeze for up to 3 months.

Drop the manti, in batches, into a large saucepan of lightly salted boiling water. Cook for 2-4 minutes or until they float to the surface.

While the manti are cooking, melt the butter in a large frying pan over medium heat until foamy and just starting to turn a nutty brown. Add the pul biber and sucuk and cook until golden, then add the peas and baby pickled cocktail onions.

Combine the biber salçasi in a separate bowl with 2 tablespoons of the cooking water. Add the mixture back into the pan with the simmering manti to help infuse the flavor into the dumpling. As soon as the manti are ready, remove with a slotted spoon, add to the frying pan with 1 cup of the cooking liquid and simmer over high heat for 2 minutes or until the liquid has reduced slightly.

To serve, spoon the manti into shallow bowls, top with torn mint leaves and a dollop of garlic yoghurt and serve immediately.

• Sucuk, pronounced sujuk, is a cured, heavily spiced Turkish beef sausage. Available from Middle Eastern food shops and select butchers.

Letia Mitchell LifeStyle & Design Enjoy—afiyet olsun … (Bon A petit).  Yes, I’m going to try it!



Chiboust Bistro & Wine Bar, Six Degrees of Separation – All in Tarrytown Westchester County, NY!!

29 Dec

chiboustSix degrees of separation is the idea that everyone is approximately six or fewer steps away, by way of introduction, from any other person in the world, so that a chain of “a friend of a friend” statements can be made, on average, to connect any two people in six steps. It was originally set out by Frigyes Karinthy and popularized by a play written by John Guare.

Crème Chiboust is a crème pâtissière (pastry cream) lightened with stiffly beaten egg whites. Occasionally using whipped cream to lighten; known as a traditionally a millefeuille cream.  Crème Chiboust can be flavoured with vanilla, orange zest, or liqueurs. Mixed with fruit, it becomes crème plombières.

Friends are about friendships and acquaintanceships with the thought of spanning across the same continuum.

Now we are all so busy and find it hard to connect throughout the year.  Yes we may e-mail, use social media quickly to say thinking of you and maybe even  give a text or two!  However during the Holiday season, it’s the time from the beginning of December until we bring in the New Year, we DO take the time to laugh, smile and catch-up with one another.

So here I am looking forward to attending Holiday parties and for one particular party I’m never disappointed at all, where the hosts, very good friends of mine have a spread of food, wine and desserts that will have you not paying attenion to the person you are talking too!  Only to excuse yourself and go back to taste some more!  This is what food does; it’s a great catalyst in helping you to meet new people; whether it’s the first time or just making it easier to engage to enjoy!

While mingling, I had the wonderful opportunity of meeting this lovely woman named Jill Rose for the first time!  Simply marvelling on her contribution to the food spread, her pâté <to die for> and her pleasing response to the many types of desserts while eating.  She’d mentioned modestly that she was a restaurant owner; named Chiboust!

A kind invitation was extended to her restaurant and there we were both off in different directions; continuing to mingle with the other party guests.  This year, Christmas fell on a Wednesday for the work schedule for many did not stop for the next day. So I graciously kissed my dear friends good-bye who were the hosts; letting them know I had a ball and wished them the best for the New Year!

 A day passed, where I’d received Facebook messages, e-mails and phone messages (this is always the case, get Letia Operation 1 on 1) from another set of great friends whom live in Tarrytown, NY.  Calling to see what I would be doing that evening – for they wanted me to be part of an exciting Tapas and Wine Tasting gathering of ten!  Wine, catch-up with my friends, food….I’m in; #1 certified foodie!   “Where is it going to be held?” “Oh it’s going to be right here in town, the restaurant is named Chiboust!!!!

Unfrigginbelivable (its a word)!  I said, I just met the owner, Jill Rose the other night!!!  I know it sounds cliché, but IT IS a small, small, small world!

Shall we talk about Jill Rose! 🙂

When you first meet Jill, you notice almost immediately her warm and kind demeanor.  All of my friends speak of her in such admiration; for her dedication to her establishment, exceptional cuisine creations and commitment to the community. Since 2004, Jill has been the proud restaurant owner of Chiboust Bistro and Wine Bar; which is located in the quaint Westchester, NY town of Tarrytown.  The French Mediterranean restaurant’s location is right across the street from the famous theatre called the Tarrytown Music Hall.

Jill is a graduate of the  Culinary Institute of America (CIA); plus an award-winning pastry chef!!!  Everyone at the gathering, all indicated that her desserts are out of this world. …..how this was kept from me, is beyond me!!   If her desserts are her passion, let’s say Jill’s love of food was expressed in every dish brought to us to feast on that evening!

Chiboust Bistro & Wine Bar 0

Chiboust Bistro & Wine Bar

Let’s begin, the restaurant has a soft ambience, the exposed brick walls give a worldly look, while the color hues are very warm and inviting.  The seating is gracious, where you don’t feel crowded; where the background music’s volume is soft and enjoyable.

The evening started with a wide variety of appetizers, or snacks provided; all gearing towards to a Spanish cuisine of pure happiness!

To name a few….warmed spiced olives placed among the guests, then plates of  superbly fried corn fritters on a bed of arugula with a spicy aioli sauce followed by a tasty balsamic glaze over a pear roasted in honey and wrapped in prosciutto.  Oh! How about the dates wrapped in bacon, where the sugar from the date gave such an pleasant aroma – that you wanted to perhaps say bottle up to take with you! <YES, I was paying so much attention>.

There was grilled octopus so tender that, one of the guests said…”I never had this, wouldn’t never have try this and why is this so damn good?!”  There were assorted cheeses, beautiful selections of wine, red grapes and these delicate lamb meatballs in this intensifying flavored reduction sauce that left me wanting more!

Jill Rosen, Owner of Chiboust Bistro & Wine Bar

Jill Rosen, Owner of Chiboust Bistro & Wine Bar

Chiboust Bistro & Wine Bar 2

Spanish Paella, Chiboust Bistro & Wine Bar

All gearing  up to the “plat de résistance”…… the Paella!  A superb robust flavored dish with chorizo sausage, chicken, rice which had the texture of risotto and just enough of peppery heat to give your lips a slight tingle!  It was so, so good! The hmm’s amongst all of us was almost like singing a song!  🙂

What an evening!!! We all intend to make plans to return to Chiboust!  Jill and her staff were quite wonderful and everyone was so very, very pleased.

Letia Mitchell and Jill Rosen, Owner of Chiboust Restaurant

Letia Mitchell and Jill Rosen, Owner of Chiboust Restaurant

If you so happen to be in Westchester County NY, near Tarrytown, or attending a concert at the Tarrytown Musical Hall or just want a change of scenery from NYC……head over to Chiboust; you won’t be disappointed at ALL!

To see all the possibilities that this bistro could ever offer, please take a moment and view the menus; here’s the website: http://www.chiboust.com/

It is so true this thing called six degrees of separation; Jill Rose, her restaurant named Chiboust and wonderful friends!

Letia Mitchell LifeStyle & Design

Merci beaucoup Jill!!!

Chiboust Bistro & Wine Bar 14 Main Street Tarrytown NY  (914) 703-6550 

Photos by Letia Mitchell LifeStyle & Design® 

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