I love finding new takes on old favorites. My latest discovery came in the form of a little bombshell delicacy called “Manti.” It is defined as small, ancient Turkish pasta that’s filled with meat and bunched up at the corners to form a ball, much like a tortellini.
The setting was the Turquoise Caf?, 2137 W. Roscoe, one of my favorite neighborhood restaurants.
The owner Zengo is a perfect host and a real foodie. He just stared importing his homeland’s premiere Turkish olive oil. It’s served at every table with warm, homemade sesame bread alongside a small dish of addictive hummus or maybe a creamy carrot, yogurt dip, too.
Manti ($13.95) came to me via word of mouth. My buddy Lisa, who is my usual dinner partner in crime, tasted it earlier at the Turquoise Caf?, and attempted to convince me it was Rave- worthy.
I’d remained skeptical until a recent visit when I’d had just enough wine to take a stab at the ole meat situation again. After a single bite, I knew I’d happened upon one of those dishes that flabbergast the taste buds.
