Gallipoli Mantı (Göceli Dumplings)

An absolute must, especially at holiday (bayram) breakfasts in Gallipoli (Gelibolu), is the town's own "*göceli" mantı (dumplings) served with chicken. The rolled-out dough is cut into squares as for mantı, but instead of minced meat it is filled with a prepared göce mixture. The dumplings are arranged one by one on a tray and baked in the oven. Then, as much as is to be eaten is cooked in meat or chicken broth, with chicken or, if preferred, boiled chickpeas added.

*Göce: Hulled, cracked wheat used to make tarhana (a fermented grain-and-dairy mix) and bulgur.

You can easily find it at the Gallipoli market. For the mantı, the göce is first cooked mixed with milk. Once out of the oven, it is left to dry thoroughly in the summer heat. If it doesn't dry enough, the milk causes it to spoil. The old Mothers of Gallipoli call this dried göce "Süt Tarhanası" (milk tarhana). Milk tarhana is used not only in mantı but also in bulgur pilaf. It is a unique local flavour.