📝 About This Recipe
Mantı is the crown jewel of Turkish cuisine, featuring tiny, hand-folded dough parcels filled with a savory spiced meat center. These delicate dumplings are traditionally served bathed in a cool, garlic-infused yogurt and topped with a sizzling, aromatic Aleppo pepper infused butter. It is a labor of love that brings the warmth of an Anatolian kitchen to your table, offering a perfect balance of textures and bold, tangy flavors.
🥗 Ingredients
For the Dough
- 3 cups All-purpose flour (plus extra for dusting)
- 1 large Egg (at room temperature)
- 1/2 cup Warm water (adjust as needed for a firm dough)
- 1 teaspoon Salt
For the Meat Filling
- 250 grams Ground beef or lamb (lean, Halal certified)
- 1 medium Onion (grated and drained of excess juice)
- 1/4 cup Fresh parsley (very finely chopped)
- 1/2 teaspoon Black pepper (freshly ground)
- 1/2 teaspoon Salt
For the Yogurt Sauce
- 2 cups Greek yogurt (full fat for best flavor)
- 3 cloves Garlic (crushed with a pinch of salt)
- to taste Salt
For the Sizzling Butter Sauce & Garnish
- 3 tablespoons Unsalted butter
- 1 tablespoon Olive oil
- 1 tablespoon Tomato paste (optional, for a richer sauce)
- 1 teaspoon Aleppo pepper or red pepper flakes (Pul Biber)
- 1 tablespoon Dried mint (essential garnish)
- 1 teaspoon Sumac (for a citrusy finish)
👨🍳 Instructions
-
1
In a large mixing bowl, sift the flour and create a well in the center. Add the egg, salt, and half the warm water.
-
2
Gradually incorporate the flour into the wet ingredients, adding more water as needed. Knead for 8-10 minutes until you have a smooth, firm, and non-sticky dough. Cover with a damp cloth and rest for 30 minutes.
-
3
While the dough rests, prepare the filling. Mix the ground meat, grated onion (ensure you squeeze out the onion juice first), chopped parsley, salt, and pepper in a bowl until well combined.
-
4
Divide the rested dough into three equal balls. On a lightly floured surface, roll out one ball into a very thin sheet (about 1-2 mm thick), similar to a fresh pasta sheet.
-
5
Using a sharp knife or a pizza cutter, cut the dough sheet into small squares, roughly 1.5 cm to 2 cm (about 3/4 inch) in size. The smaller the mantı, the more skilled the chef is considered!
-
6
Place a tiny, pea-sized amount of the meat filling in the center of each square.
-
7
To fold, pinch the four corners of the square together at the top to create a little bundle or 'cross' shape. Press the edges firmly to seal.
-
8
Place the finished mantı on a floured tray and repeat the process with the remaining dough balls.
-
9
Prepare the garlic yogurt by whisking the yogurt, crushed garlic, and a pinch of salt until smooth. Set aside at room temperature.
-
10
Bring a large pot of salted water to a rolling boil. Carefully drop the mantı into the water. Cook for 10-12 minutes, or until the dough is tender and the dumplings float to the surface.
-
11
While the dumplings cook, melt the butter and olive oil in a small skillet. Stir in the tomato paste (if using) and Aleppo pepper. Cook for 2 minutes until the butter is foaming and infused with a deep red color.
-
12
Drain the mantı using a slotted spoon, reserving a tablespoon of the cooking water to thin the yogurt sauce if it's too thick.
-
13
Plate the warm dumplings immediately. Generously spoon the garlic yogurt over them, followed by a drizzle of the hot spiced butter.
-
14
Garnish with a heavy sprinkle of dried mint and sumac for the authentic finish.
💡 Chef's Tips
The secret to great Mantı is a firm dough; if it's too soft, the dumplings will lose their shape during boiling. Always squeeze the juice out of the grated onions to prevent the filling from becoming too watery, which can tear the dough. If you are making a large batch, you can lightly bake the raw mantı in a 175°C (350°F) oven for 10 minutes before boiling or freezing to help them hold their shape. Use a rolling pin (Oklava) for the thinnest possible dough, which ensures the dumplings aren't 'doughy' after cooking. Invite friends or family to help with the folding; it’s a traditional social activity in Turkish households!
🍽️ Serving Suggestions
Serve with a side of Shepherd's Salad (Çoban Salatası) for a fresh crunch. Pair with a cold glass of Ayran (Turkish yogurt drink) to complement the tangy flavors. A side of pickled vegetables (Turşu) adds a wonderful acidity to the meal. Finish the meal with a cup of strong Turkish tea or coffee to aid digestion.