Manti are Turkish dumplings made of ground meat mixed with seasoning, mostly of lamb or beef and pronounced as “Min-tee”, are served with a garlicky yoghurt and are topped with a spiced, buttery sauce. Tiny in size but rich in flavour, these little packets are an endearing household dish of the turkish kitchen as well as any celebratory table.
Being carefully folded and slowly cooked to a tender point, Manti conveys the Turkish passion for details and comfort food. Manti is a dish that people often prefer as a main course, it is mostly handmade, which is indicative of the love behind every portion. If you’ve ever wondered how to make Manti from scratch, this guide offers a full Turkish Manti recipe with easy steps.
About Manti
Manti (mahn-tee) dish is a cousin of the Central Asian Turkic tribal food, it was then perfected in Turkish cuisine. Coming with its exact form and abundant toppings, these dumplings are so small that they are claimed to be able to fit 40 into one spoon, a sure sign of the craftiness of Turkish cuisine.
Manti is famous because it contrasts in just about everything, tender meat wrapped in tender pasta, cooled by garlicky yoghurt and heated by hot spiced butter. It is incomparable because of the balance of textures and temperatures. They are popular in Turkey because they are quite warm in the winter and hearty. It’s a classic example of traditional Turkish food with deep cultural roots.
Ingredients and Substitutes
- Flour (All-purpose): A foundation of dumpling dough. A rustic version can also be substituted by using whole wheat
- Egg: Secures the dough and makes it soft Add a pinch of additional water or oil and leave out in cases of egg-free diets
- Water & Salt: To temper and flavour the dough
- Ground Lamb or Beef : Standard stuffing, can be replaced with ground chicken, as well as lentils pureed to make it a vegetarian option
- Onion (grated): This brings about sweetness and moisture to the meat
- Salt and Black Pepper: The simplest seasoning of the filling
- Garlic Yoghurt: Plain yoghurt and minced garlic and salt. Greek yoghurt is also effective and forms the base of a classic Turkish yogurt sauce
- Butter: It is utilized in the making of the hot topping sauce
- Aleppo Pepper or Paprika: This is put into the butter to give colouring and a little heat
- Dried Mint or Sumac (optional): Can be sprinkled on top additionally to provide a smack and a bit of fragrance in the mixture
How to Make Manti?
The Dough Prep
- Take 2 cups of flour, 1 egg, 1/ 2 tsp salt in a bowl, then add approximately 1/ 2 cups of water
- Stir and knead to make a smooth dough and keep aside for 30 mins
Make the Filling
- Stir 200g minced meat with 1 little chopped onion, salt and pepper
- Keep aside as you roll the dough
Shape the Dumplings
- Make the dough very thin and cut in pieces of 3 cm squares
- Put a little piece of filling at the centre of the squares
- Fold the four corners in together so that it becomes a tight bundle. This is the traditional way of “how to fold Manti dumplings”
Boil the Manti
- Put a kettle of water and some salt on to boil
- Drain and put the boiled Manti onto a plate
- Add in the dumplings to cook for around 8 to 10 minutes or until they rise and are cooked
Make the Sauce
- Garlic Yoghurt: Combine 1 plain yoghurt and one to two smashed cloves of garlic with a pinch of salt
- Butter Sauce: Use 2 tablespoons of butter and mix 1 tsp paprika or Aleppo pepper. Sizzle until it smells good
Serving Suggestions
- Put yoghurt with a spoon on the hot dumplings
- Spread the hot butter sauce
- Sprinkle on a little dried mint or sumac to add more flavour
- Serve Warm with Turkish bread or some fresh salad. This manti with yogurt and butter sauce makes for a deeply satisfying traditional dish
Manti Cheat Code
- Serve cold yoghurt in contrast to the hot dumplings
- Make sure not to put a lot in each square; small pieces make it easier to fold. Store uncooked frozen manti as an easy-ready meal
- To add a spicy taste, add chilli flakes
Manti is one of the warmest nuances of Turkish hospitality, it takes much time to cook, but is so worth it. Be it eaten in a restaurant or made at home, they bring warmth, taste and culture to any table. It’s one of the best examples of homemade dumplings that reflect the richness of Turkish heritage.
