Manti are beloved Turkish dumplings, especially associated with Kayseri, where very small parcels are filled with seasoned meat and served under tangy garlic yogurt.
A firm egg dough is rolled thin, cut into small squares, filled sparingly, and pinched closed before boiling. Warm pepper butter and dried mint finish the cool yogurt sauce.
Keep unused dough covered while shaping; its small squares dry quickly and become difficult to pinch.
Serving Suggestions
Serve immediately in shallow bowls with extra garlic yogurt, pepper butter, mint, and Aleppo pepper at the table.
Recipe Notes
Shape the manti one day ahead and refrigerate on a floured tray, or freeze until firm and store for one month. Boil frozen manti without thawing.
Turkish Manti
Tiny Turkish beef dumplings topped with cool garlic yogurt, warm red pepper butter, and dried mint.
Equipment
- Stand mixer or mixing bowl
- Rolling Pin
- Sharp knife or pastry wheel
- Large pot
- Small saucepan
Ingredients
Dough
- 3 cups all-purpose flour plus more for dusting
- 1 tsp fine salt
- 1 large egg
- 3/4 cup lukewarm water add gradually
Filling
- 12 oz ground beef preferably 85 percent lean
- 1 small yellow onion very finely grated and squeezed dry
- 2 tbsp flat-leaf parsley finely chopped
- 1/2 tsp fine salt
- 1/2 tsp ground black pepper
Yogurt and Pepper Butter
- 2 cups plain whole-milk yogurt
- 3 cloves garlic finely grated
- 1/2 tsp fine salt
- 4 tbsp unsalted butter
- 2 tsp Aleppo pepper or mild red pepper flakes
- 1 tsp dried mint
Instructions
Make the Dough:
- Mix the flour and salt. Add the egg and most of the water, then knead for 8 to 10 minutes, adding the remaining water only as needed for a firm, smooth dough.
- Cover and rest the dough for 30 minutes.
Fill and Shape:
- Combine the beef, onion, parsley, salt, and pepper. Divide the dough into four pieces, keeping the rest covered.
- Roll one piece very thin and cut into roughly 1-inch squares. Put about 1/4 teaspoon filling in each square, bring the corners together, and pinch firmly. Repeat on a floured tray.
Cook and Serve:
- Stir the yogurt, garlic, and salt together. Melt the butter in a small saucepan, add the Aleppo pepper, and cook gently for 30 seconds.
- Boil the manti in well-salted water for 8 to 10 minutes until tender, then drain. Spoon into bowls and top with garlic yogurt, pepper butter, and dried mint.
Notes
- Use only a small amount of filling so the seams close securely.
- If the yogurt is very cold, let it stand briefly at room temperature so it does not cool the dumplings too quickly.
Nutrition
Calories: 520kcalCarbohydrates: 61gProtein: 25gFat: 20gSaturated Fat: 10gCholesterol: 95mgSodium: 690mgFiber: 3gSugar: 6g