Turkish Manti
Flavorful beef-filled dumplings, boiled and served with a rich garlic yogurt sauce and a vibrant red pepper butter. This traditional Turkish dish is a comforting and satisfying meal.
An original recipe by Forkin
- Total time
- 1 hr 25 min
- Serves
- 4
- Difficulty
- Hard
- Per serving
- 802 kcal
Allergen information: may contain eggs, gluten, and milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
dough
- 3.5 cupall-purpose flour
- 1 pcsegg
- 0.75 cupwater, warm
- 1 tspsalt
filling
- 300 gground beef, lean
- 0.5 pcsyellow onion, finely grated
- 0.5 tspsalt
- 0.25 tspblack pepper, freshly ground
yogurt sauce
- 2 cupplain yogurt, full-fat
- 2 clovegarlic, minced
- 0.25 tspsalt
chili butter
- 4 tbspunsalted butter
- 1 tbspred pepper flakes
- 1 tspdried mint
Equipment
rolling pin · small pan · slotted spoon · large bowl · large pot · knife
The method
Step by step
- 1
Combine the all-purpose flour, egg, warm water, and salt for the dough in a large bowl.
About 2 min
- 2
Knead the mixture on a lightly floured surface for about 10-15 minutes until you have a smooth, elastic dough.
About 15 min
Cook’s note: The dough should be firm, not sticky.
- 3
Cover the dough with a clean cloth and let it rest at room temperature for 30 minutes.
About 30 min
- 4
While the dough rests, prepare the filling by combining the ground beef, grated yellow onion, salt, and black pepper in a separate bowl.
About 5 min
Cook’s note: Ensure the onion is very finely grated or minced to avoid large chunks in the filling.
- 5
Divide the rested dough into four equal portions.
About 1 min
- 6
Take one portion of dough and roll it out on a lightly floured surface until it's very thin, about 1-2mm thick.
About 5 min
Cook’s note: The thinner the dough, the more delicate the manti will be.
- 7
Cut the dough into small squares, approximately 2x2 cm.
About 3 min
Cook’s note: A pizza cutter or sharp knife works well for this.
- 8
Place a tiny amount of the beef filling in the center of each square.
About 10 min
Cook’s note: Use a very small spoon or your fingertip; too much filling will make them hard to close.
- 9
Pinch the corners of each square together to form small, boat-shaped dumplings, ensuring they are tightly sealed.
About 15 min
Cook’s note: There are various sealing methods; aim for a shape that holds the filling securely.
- 10
Repeat the rolling, cutting, filling, and shaping process with the remaining dough portions.
About 30 min
Cook’s note: Keep the finished manti on a floured tray to prevent sticking.
- 11
Bring a large pot of salted water to a rolling boil.
About 5 min
- 12
Carefully add the manti to the boiling water in batches, making sure not to overcrowd the pot.
About 1 min
- 13
Cook the manti for 8-10 minutes, or until they float to the surface and are tender.
About 10 min
Cook’s note: Remove one to test for doneness.
- 14
While the manti cook, prepare the garlic yogurt sauce by mixing the plain yogurt, minced garlic, and salt in a small bowl.
About 2 min
- 15
For the chili butter, melt the unsalted butter in a small pan over medium heat.
About 2 min
- 16
Once the butter is melted and slightly foamy, stir in the red pepper flakes and dried mint.
About 1 min
Cook’s note: Cook for just 30 seconds until fragrant, being careful not to burn the spices.
- 17
Drain the cooked manti using a slotted spoon.
About 1 min
- 18
Serve the manti immediately, topped with a generous dollop of garlic yogurt and a drizzle of the warm chili butter.
About 1 min
Cook’s note: Garnish with extra dried mint or fresh parsley if desired.
Per serving
Nutrition
- Calories
- 801.7kcal
- Protein
- 30.2g
- Carbs
- 92.3g
- Fat
- 33.7g
- Fibre
- 3.5g
- Sugar
- 7.4g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover cooked manti and sauces separately in airtight containers in the refrigerator.
Reheat manti gently in a pan with a splash of water or broth. Reheat chili butter gently. Serve yogurt cold.
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