Çorum Dry Mantı is a traditional dish prepared by filling dough made with flour, egg, water, and salt with seasoned minced meat, then folding it into a distinctive six- to eight-cornered shape. The mantı is browned in a tray and then cooked with a sauce made from tomato paste, butter, and bone broth. With a history of around 200 years, Çorum Dry Mantı holds an important place in local cuisine, especially on Ramadan iftar tables. Its traditional preparation reflects Çorum’s long-established culinary heritage.
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