Çiftelei

Çiftelei is a traditional Turkish dish that is popular in the Aegean region, particularly in the cities of İzmir and Manisa. The dish consists of a stuffed pasta made from wheat flour, which is typically filled with a mixture of ground meat, onions, garlic, and spices. The most common type of meat used is lamb, but beef and a combination of both can also be used. The filling is seasoned with salt, black pepper, and sometimes red pepper flakes or paprika for added flavor.

The pasta is usually shaped into small, round dumplings, which are then boiled in water until they become soft and tender. After boiling, the dumplings are drained and placed in a large pot. The filling is then added to the pot, and the dumplings are gently mixed to ensure that each one is well coated with the filling. The dish is typically served with a side of yogurt or a tomato-based sauce, such as a simple tomato and onion sauce or a more elaborate red pepper sauce.

Çiftelei is often served as a main dish and is commonly enjoyed during family gatherings, festivals, and special occasions. It is also a popular dish in Turkish restaurants around the world. The dish's name translates to "little dumplings" in English, reflecting its small size and the fact that it is made from small pasta shapes. Despite its simplicity, çiftelei is a beloved dish in Turkish cuisine, known for its rich flavors and comforting taste.