RAMADAN HAPPİNESS2

 Kazakh Manti Water Flour Egg Salt It should be a moderately soft dough. Let it rest in balls for 20 minutes. For the filling: Ground meat Onion Potato Salt Cumin Black pepper. The dough is rolled out to the thickness of phyllo dough. It is cut into squares. Then, a heaping tablespoon of the filling is placed inside and its distinctive shape is formed. We arrange them on the oiled manti trays. Fill the very bottom part of the pot with water, about halfway up the pot. Place it on the stove. Stack the mantı trays on top of each other and cook them in the steam from the boiling water for 45–50 minutes.

REVANİ   Ingredients For the cake: * 3 eggs * 1 cup sugar * 1 small glass (tea glass) vegetable oil * 1 cup yogurt * 1 cup semolina * 1 cup flour * 1 packet vanilla * 1 packet baking powder For the syrup: * 3 cups water * 3 cups sugar * Juice of half a lemon Preparation 1. First, prepare the syrup. Combine the sugar and water in a saucepan and bring to a boil. Once boiling, add the juice of half a lemon, boil for another 1–2 minutes, and then turn off the heat. 2. For the cake, place the eggs and sugar in a mixing bowl and beat well. 3. Next, add the oil, yogurt, and semolina, and mix well. 4. Finally, add the flour, baking powder, and vanilla, and mix thoroughly. 5. Pour the cake batter into a greased baking dish. 6. Bake in the oven at 170°C for approximately 30 minutes, or until the top is golden brown. 7. Once the initial heat has dissipated, slice the cake and pour the cooled syrup over the hot cake. 8. Let it rest for 1–2 hours, then garnish as desired—with whipped cream, shr...