Sertac Dirik served up a tasty mushroom manti (Turkish dumplings with mushrooms, yoghurt and tomato sauce) on Saturday Kitchen.

The ingredients for the mushroom filling are: 100g portobello mushrooms, 100g button mushrooms, 1 tbsp sunflower oil, plus extra for deep-frying, 100g oyster mushrooms, thinly sliced, 2 tbsp chopped onions, 2 garlic cloves, crushed, 2 tbsp finely chopped parsley, lemon juice, to taste and fine salt, to taste.

For the dough: 200g plain flour, plus extra for dusting, ¼ tsp fine salt and 100ml boiling water.

For the yoghurt: 200g Turkish or Greek-style yoghurt, 1–2 large garlic cloves, crushed, 2 tsp lemon juice and fine salt, to taste.

For the tomato sauce: 1–2 vine-ripened tomatoes, halved, 1 tbsp sunflower oil, plus extra for brushing, pinch salt (or smoked salt if not using smoked olive oil), 1 tbsp chopped onions, 2 garlic cloves, crushed and 3 tbsp smoked olive oil (or normal olive oil if using smoked salt).

To serve: melted butter, for drizzling, sweet pepper flakes, for sprinkling, dried mint, for sprinkling and cooked wild mushrooms (cauliflower or hen of the woods) and pink radicchio, to garnish.

See more Turkish recipes in the book titled: The Turkish Cookbook: Exploring the Food of a Timeless Cuisine available from Amazon now.