Kısır & Mantı

Women Narrative Spaces, Merve Gül Özokcu, 2022
I met Kvinna för Kvinna Framåt through Iaspis. During the few months I spent in Stockholm, I tried to go to their meetings every week. I introduced my oral history project, Women's Narrative Spaces, in which I used cooking together as a method to remember. I decided to make Kısır(Spring Salad) as an inclusion. All the women helped me. Then I was going to make mantı (Turkish dumplings). We make labour-intensive dishes such as mantı and dolma by getting together with grandmothers, mothers, neighbours and relatives. I see reviving these tables as a way of remembering the stories we listened to at these tables in childhood. While I was making manti from my own culture, many women helped me. They told me about their culture and stories. The spices took us back to the stories of our grandmothers.

Kısır (Spring Salad)

Add 1 cup of hot water to 1 cup of fine bulgur and cover the bowl. Roast 1 large onion in olive oil. Add 1 tablespoon each of pepper and tomato paste. Add dried mint and mix it into the swollen bulgur. Add salt, black pepper, red pepper, cumin, olive oil and 2 crushed garlic cloves into the mixture. Use your hands to incorporate it well. Finely chop the green onion, parsley and lettuce. Add to the mixture. Serve with lettuce leaves, cucumber, tomato and/or pickles.

Kısır (Spring Salad) by Merve Gül Özockgu and Kvinna För Kvinna Framåt, spring 2022.

Mantı (Turkish Dumplings)


Mix finely chopped onion, parsley, minced meat, black pepper, red pepper and salt.


Knead the flour, water, salt and eggs to obtain a soft dough, not runny.  After resting for 20 minutes, divide it into pieces. Roll out each piece separately with the help of flour and a rolling pin. Cut the rolled-out phyllo dough into small squares. Put the filling in each square. Fold the four corners of the square together like a bundle.


The dumplings are baked first and stored in the fridge for later. Or/and they are boiled directly in boiling water until they soften. The butter with red pepper and tomato paste is roasted on the stove.

Put the manti on plates and serve with garlic yoghurt and roasted butter.

Afiyet olsun!

Mantı (Turkish Dumplings) by Merve Gül Özockgu and Kvinna För Kvinna Framåt, spring 2022.

Architect Merve Gül Özockgu (Istanbul, Turkey) was invited to share her research and practice in connection to the exhibition Unfinished Histories and The Fittja Kitchen Cookbook in 2022.

Women Narrative Spaces builds on oral histories and memories in connection to the everyday practices of cooking and eating, and how these are translated into new spaces for collectivity and solidarity. Starting with the story about her grandmother, Merve is shedding light on knowledges and social aspects that are formed in the kitchen and passed on through the generations.