📝 About This Recipe
Manti are the crown jewel of Turkish cuisine, featuring tiny, hand-folded dough parcels filled with a savory spiced beef center. These 'Turkish Ravioli' are traditionally served swimming in a cool, creamy garlic yogurt sauce and drizzled with a vibrant, sizzling Aleppo pepper butter. It is a labor of love that rewards the cook with a sophisticated balance of temperatures, textures, and rich, aromatic flavors.
🥗 Ingredients
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 dough consistency)
- 1 teaspoon Salt
The Beef Filling
- 1/2 pound Ground beef (lean, 85/15 or 90/10 ratio)
- 1 small Yellow onion (grated and drained of excess liquid)
- 1/4 cup Fresh parsley (very finely chopped)
- 1/2 teaspoon Black pepper (freshly cracked)
- 1/2 teaspoon Salt
Yogurt Sauce
- 2 cups Greek yogurt (plain, full fat preferred)
- 3 cloves Garlic (minced into a paste with a pinch of salt)
- to taste Salt
Spiced Butter and Garnish
- 4 tablespoons Unsalted butter
- 1 tablespoon Olive oil (to prevent butter from burning)
- 1 tablespoon Tomato paste (optional, for a deeper red sauce)
- 1 tablespoon Aleppo pepper or Paprika (adjust based on heat preference)
- 1 teaspoon Dried mint (for garnish)
- 1 teaspoon Sumac (for garnish)
👨🍳 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 warm water.
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2
Gradually incorporate the flour into the wet ingredients until a rough dough forms. Knead the dough on a lightly floured surface for 8-10 minutes until it is smooth, elastic, and quite firm. Wrap in plastic and let it rest for 30 minutes.
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3
While the dough rests, prepare the filling. Combine the ground beef, grated onion (ensure you squeeze out the onion juice first), chopped parsley, salt, and pepper in a bowl. Mix thoroughly with your hands until well combined.
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4
Divide the rested dough into 3-4 manageable balls. Keep the balls you aren't working with covered to prevent drying.
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5
On a floured surface, roll out one dough ball into a very thin sheet, about 1/16th of an inch thick. The thinner the dough, the more delicate the manti.
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6
Using a sharp knife or a pizza cutter, cut the dough into small squares, roughly 1 inch by 1 inch.
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7
Place a tiny, pea-sized amount of the beef filling in the center of each square.
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8
To fold, pinch the four corners of the square together at the top to create a little 'bundle' or 'parcel.' Press the seams firmly to seal.
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9
Place the finished manti on a floured baking sheet and repeat with the remaining dough and filling.
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10
In a small bowl, whisk the Greek yogurt with the minced garlic paste. Set aside at room temperature so it isn't ice-cold when serving.
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11
Bring a large pot of salted water to a rolling boil. Carefully drop the manti into the water. Boil for 10-12 minutes, or until the dough is tender and the filling is cooked through.
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12
While the manti boil, 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 fragrant.
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13
Drain the manti using a slotted spoon or colander, reserving a tablespoon of the cooking water to thin the yogurt sauce if it's too thick.
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14
Plate the warm manti in shallow bowls. Spoon a generous amount of the garlic yogurt over the top, then drizzle with the hot spiced butter.
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15
Garnish with a sprinkle of dried mint and sumac for a final touch of color and acidity. Serve immediately.
💡 Chef's Tips
Use a very fine grater for the onion; large chunks will tear the delicate dough. Don't overfill the squares, or they will burst during boiling. If you are making a large batch, you can bake the raw manti at 350°F (175°C) for 10 minutes until lightly golden before boiling; this deepens the flavor and helps them hold their shape. For a shortcut, you can use a pasta machine to roll out the dough sheets to a consistent thickness. Traditional manti are meant to be tiny; the legend says a good bride can fit 40 manti in a single spoon!
🍽️ Serving Suggestions
Serve with a side of Shepherd's Salad (Coban Salatasi) for a fresh, crunchy contrast. A glass of chilled Ayran (a salty Turkish yogurt drink) is the most traditional pairing. Pair with a light, fruity Turkish red wine like an Öküzgözü. Offer extra red pepper flakes and dried mint at the table for guests to customize their heat level.