📝 About This Recipe
Manti are the jewels of Turkish cuisine, tiny hand-folded dumplings that carry centuries of tradition in every bite. These delicate parcels are filled with spiced ground meat, boiled to perfection, and then draped in a cool, velvety garlic yogurt sauce and a sizzling, aromatic chili butter. It is a harmonious dance of hot and cold, spice and cream, making it an unforgettable starter or shared plate.
🥗 Ingredients
For the Dough
- 3 cups All-purpose flour (plus extra for dusting)
- 1 Egg (large, at room temperature)
- 1/2 cup Warm water (adjust as needed for texture)
- 1 teaspoon Salt
For the Meat Filling
- 250 grams Ground beef or lamb (lean (85/15 ratio works best))
- 1 medium Onion (grated and drained of excess liquid)
- 1/4 cup Fresh parsley (finely chopped)
- 1/2 teaspoon Black pepper (freshly cracked)
- 1/2 teaspoon Salt
For the Yogurt Sauce
- 2 cups Turkish or Greek Yogurt (full fat, at room temperature)
- 3 cloves Garlic (minced into a paste with a pinch of salt)
For the Sizzling Butter Sauce & Garnish
- 4 tablespoons Unsalted butter
- 1 tablespoon Olive oil (prevents butter from burning)
- 1 tablespoon Aleppo pepper or Pul Biber (adds mild heat and deep red color)
- 1 teaspoon Dried mint (for garnish)
- 1/2 teaspoon Sumac (optional, for a citrusy finish)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the flour and salt. Create a well in the center and add the egg and half of the warm water.
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2
Gradually incorporate the flour into the liquid, adding the remaining water as needed until a stiff dough forms. Knead on a lightly floured surface for 8-10 minutes until smooth and elastic. Wrap in plastic and rest for 30 minutes.
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3
While the dough rests, prepare the filling. Mix the ground meat, grated onion, parsley, salt, and pepper in a bowl. Use your hands to ensure everything is thoroughly combined; do not overwork the meat.
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4
Divide the rested dough into three equal portions. Keep two portions covered to prevent drying while you work with the first.
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5
Roll out the dough on a floured surface into a very thin sheet, about 1/16th of an inch thick. It should be thin enough to see shadows through but strong enough to hold filling.
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6
Using a sharp knife or a pizza cutter, cut the dough into small squares, roughly 1 inch (2.5 cm) per side. The smaller the manti, the more skilled the chef is considered in Turkish culture!
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7
Place a pea-sized amount of the meat mixture in the center of each square.
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8
To fold, bring the four corners of the square together at the top and pinch them firmly to seal, creating a small 'bundle' or 'star' shape.
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9
Arrange the finished manti on a floured tray. Repeat with the remaining dough portions.
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10
Prepare the yogurt sauce by whisking the yogurt and minced garlic together. Set aside at room temperature so it doesn't shock the hot dumplings.
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11
Bring a large pot of salted water to a rolling boil. Carefully drop the manti in and cook for 8-10 minutes, or until the dough is tender and they float to the surface.
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12
While the manti cook, melt the butter and olive oil in a small skillet. Once foaming, add the Aleppo pepper and cook for 1 minute until the butter turns a vibrant red and smells nutty.
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13
Drain the manti using a slotted spoon and transfer them directly to a warm serving platter or individual shallow bowls.
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14
Immediately top with a generous dollop of the garlic yogurt, then drizzle the hot spiced butter over the yogurt. Garnish with dried mint and sumac.
💡 Chef's Tips
Ensure you squeeze all the juice out of the grated onions before adding them to the meat, otherwise the filling will be too wet and the dough will tear. Don't be afraid to use plenty of flour when rolling out the dough to prevent sticking, but brush off the excess before sealing. If you are making a large batch, you can lightly toast the raw manti in a 350°F (175°C) oven for 10 minutes before boiling; this deepens the flavor and helps them hold their shape. To save time, you can freeze the folded manti on a tray and then transfer them to a bag; cook them directly from frozen by adding 2-3 minutes to the boiling time.
🍽️ Serving Suggestions
Serve with a side of Shepherd’s Salad (Coban Salatasi) with tomatoes, cucumbers, and feta. Pair with a glass of Ayran (a salty Turkish yogurt drink) to complement the creamy sauce. A crisp, dry white wine like a Sauvignon Blanc or a Turkish Narince cuts through the richness beautifully. Offer extra red pepper flakes and dried mint on the table for guests to customize their spice level.