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May 30
The month of Mary: A Marian Month

Saint of the day:
Saint Emmelia of Caesarea

Patron Saint of Mothers

Mother of 5 Saints!

Saint Emmelia of Caesarea

Emmelia of Caesarea was born in Cappadocia, a province of the Roman Empire (nowadays Central Anatolia, Turkey). She died on 30 May 375 AD. She was born in the late third to early fourth century, a period in time when Christianity was becoming more widespread, posing a challenge to the Roman government and its pagan rule. She was the wife of Basil the Elder and bore nine or ten children, including Basil of Caesarea (born circa 330), Macrina the Younger, Peter of Sebaste, Gregory of Nyssa, and Naucratius. Emmelia—also known as Emilia or Emily—is venerated as a saint in both the Eastern Orthodox Church and the Roman Catholic Church and is said to have died on 30 May 375. However, she is not the only woman in her family to be venerated as a saint. Both her mother-in-law, Macrina the Elder, as well as her daughters, Macrina the Younger and Theosebia are recognized as saints in the Catholic Church (except for Theosebia) and Eastern Orthodox Church. Emmelia spent much of her later years living with her eldest daughter, Macrina the Younger. Macrina the Younger had a profound impact on her mother. With her husband no longer around, Emmelia and her daughter lived a life dedicated to Christianity, surrounded by servants whom they treated as equals, at Macrina the Younger's insistence. Their ascetic way of life attracted a following of women which created a convent-like atmosphere, where one was considered rich if she lived a pure and devout Christian life and disregarded the materialistic lure of earthly pleasures and possessions.











Kayseri Mantısı


  • 4 cups of flour,

  • 1 egg,

  • 3/4 cups of luke warm water,

  • 1 teaspoon of salt.

For the filling;

  • 250 g of ground beef,

  • 1 onion, chopped finely,

  • 1 teaspoon black pepper.

For sauce and topping;

  • 1 tbsp butter,

  • 1 tablespoon of tomato paste,

  • 250 g plain yogurt,

  • 1 clove of garlic,

  • Salt.


  1. Mix the flour and salt in a deep bowl,

  2. Add the egg and start kneading,

  3. Add the water slowly and knead until you get a hard dough that does not stick to the hand,

  4. Cover the dough with a damp cloth and leave for 20 minutes,

  5. Combine ground beef, onion, black pepper and mix the salt in a different bowl,

  6. Divide the dough into 3-4 pieces,

  7. Pick up a piece and roll into 2-3 mm thickness,

  8. Cut into squares of 1 cm each,

  9. Place a tiny amount of filling inside each square and fold from the corners,

  10. Prepare the rest of the dough,

  11. Boil 5-6 cups of water in a pan with little salt,

  12. Add into the mantı and cook until tender,

  13. Heat the butter in a saucepan,

  14. Add the tomato paste and sautee until smells good,

  15. Add the cooked tomato paste into the boiling mantı,

  16. Boil for a few more minutes,

  17. Crush the garlic and add in the yogurt and mix with the addition of little salt,

  18. Serve mantı topped with garlic yogurt and the spices you desire. Enjoy!

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