“Mandi is a traditional dish, brought by the emigrants from Minor Asia. It is a healthy, nutritious dish ideal for the cold winter days. You can find it in many restaurants in the town. Enjoy them!”


  • For the dough
  • 300gr flour
  • 1 egg
  • some salt
  • 1/2 cup (about) lukewarm water

For the filling

  • 200gr ground beef
  • 200gr ground mutton
  • 1 medium onion chopped
  • 1 garlic clove minced
  • 6-7 sticks parsley chopped
  • some nutmeg, pimento
  • some cumin, salt
  • 1/3 cup olive oil 3 cups beef or mutton stock
  • 1 tablespoon sweet red pepper

For the yogurt sauce

  • 1/2 kg strained yogurt
  • 2-3 garlic cloves minced
  • 1 tablespoon olive oil
  • 2 tablespoons beef stock
  • some red hot pepper flakes


Put the flour, the egg, the salt and gradually the water in a big bowl. Knead well, make a ball, cover it and leave it to rest for 1 hour. Mix the minces and add the onion, garlic, parsley, the spices and the salt.
On a surface spread with flour open a big square pastry and cut it into stripes 4-5 cm wide. Cut each stripe in small square buns. Add some filling with a teaspoon in each bun. Squeeze the edges together in the middle top making small “sachets”. Line them on a greased non stick baking tray and sprinkle with oil.
Bake at 180⁰C in preheated oven for 30 min.
After they have become golden take the tray out of the oven, pour with a ladle the stock gradually and sprinkle with the red pepper. Leave the food to absorb the stock.
Mix the yogurt with the rest of the ingredients . Spread the yogurt, sprinkle the red pepper flakes and serve.
Servings 6