📝 About This Recipe
Manti are tiny, jewel-like dumplings that represent the pinnacle of Turkish hospitality and culinary patience. These delicate parcels are filled with savory spiced meat, boiled to perfection, and then draped in a cooling garlic yogurt and a vibrant, sizzling Aleppo pepper butter. It is a dish that balances heat, acidity, and comfort in every single bite, making it a legendary favorite across the Silk Road.
🥗 Ingredients
For the Dough
- 3 cups All-purpose flour (plus extra for dusting)
- 1 large Egg (at room temperature)
- 1/2 cup Warm water (add more by the tablespoon if needed)
- 1 teaspoon Salt
For the Meat Filling
- 1/2 lb Ground beef or lamb (lean (90/10) works best to prevent bursting)
- 1 small Yellow onion (grated and drained of excess liquid)
- 2 tablespoons Fresh parsley (very finely chopped)
- 1/2 teaspoon Black pepper (freshly cracked)
- 1/2 teaspoon Salt
For the Yogurt Sauce
- 2 cups Greek yogurt (plain, full fat preferred)
- 3 cloves Garlic (minced into a paste with a pinch of salt)
- 1/4 teaspoon Salt
For the Sizzling Butter and Garnish
- 4 tablespoons Unsalted butter
- 1 tablespoon Olive oil (prevents butter from burning)
- 2 teaspoons Aleppo pepper or Pul Biber (or red pepper flakes)
- 1 tablespoon Dried mint (for finishing)
- 1 teaspoon Sumac (optional, for a citrusy punch)
👨🍳 Instructions
-
1
In a large mixing bowl, whisk together the flour and salt. Create a well in the center and add the egg and warm water.
-
2
Gradually incorporate the flour into the liquid using your hands until a rough dough forms. Knead on a lightly floured surface for 8-10 minutes until the dough is smooth, elastic, and quite firm.
-
3
Wrap the dough in plastic wrap and let it rest at room temperature for at least 30 minutes. This relaxes the gluten, making it easier to roll thin.
-
4
While the dough rests, prepare the filling. Mix the ground meat, grated onion (ensure you squeeze out the juice first), parsley, salt, and pepper in a bowl. Use your hands to ensure it is thoroughly combined.
-
5
Prepare the yogurt sauce by whisking the yogurt, garlic paste, and salt together. Set aside at room temperature so it isn't ice-cold when serving.
-
6
Divide the rested dough into three equal pieces. Work with one piece at a time, keeping the others covered to prevent drying.
-
7
Roll out the dough on a floured surface into a very thin sheet, about 1/16th of an inch thick. Use a sharp knife or a pizza cutter to cut the dough into small squares, roughly 1 inch by 1 inch.
-
8
Place a tiny, pea-sized amount of meat filling in the center of each square. Do not overfill, or they will be difficult to seal.
-
9
To seal, pinch the four corners of the square together at the top to create a little 'bundle' or 'parcel' shape. Press the seams firmly to ensure they stay closed during boiling.
-
10
Place the finished manti on a floured tray. Repeat with the remaining dough and filling.
-
11
Bring a large pot of salted water to a rolling boil. Carefully drop the manti into the water. Boil for 8-12 minutes, or until the dough is tender and they float to the surface.
-
12
While the manti boil, melt the butter and olive oil in a small skillet. Once foaming, add the Aleppo pepper and cook for 1 minute until the oil turns a bright, translucent red. Remove from heat.
-
13
Drain the manti using a slotted spoon and transfer them directly to serving plates or a large shallow bowl.
-
14
Immediately top the warm manti with a generous dollop of the garlic yogurt sauce. Drizzle the hot spiced butter over the yogurt.
-
15
Garnish with a heavy sprinkle of dried mint and sumac. Serve immediately while the contrast between the hot dumplings and cool yogurt is at its peak.
💡 Chef's Tips
The secret to great manti is the size—traditionally, the smaller they are, the more skilled the cook is considered. Always squeeze the liquid out of the grated onions; otherwise, the filling will be too wet and tear the delicate dough. If you are making a large batch, you can lightly bake the raw manti at 350°F for 10 minutes to 'set' them before freezing for later use. Don't skip the dried mint; its cooling herbal note is essential to balancing the richness of the lamb and butter. Use a pizza cutter for the straightest, fastest lines when cutting your dough squares.
🍽️ Serving Suggestions
Serve as a sophisticated appetizer or a light lunch alongside a crisp shepherd's salad (Çoban Salatası). Pair with a glass of Ayran (a salty yogurt drink) to complement the creamy sauce. A side of pickled peppers or vegetables (Tursu) provides a crunchy, acidic contrast to the soft dumplings. For a wine pairing, choose a light, chilled Rosé or a bright Turkish Kalecik Karası. Enjoy as a 'sharing plate' in the center of the table for a communal dining experience.