Turkish Manti – Traditional Dumpling Recipe

Turkish Manti – Traditional Dumpling Recipe

A Beloved Dish from Turkish and Armenian Cuisine

Turkish Manti (also known as Mantu) is a traditional, much-loved dish in Turkish and Armenian kitchens. It consists of small dumplings made from dough filled with minced lamb or beef, onion, and black pepper. These dumplings are typically steamed or boiled and served with yogurt and a spiced butter sauce.

This recipe serves 6 to 8 people.

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Ingredients for Turkish Manti Dough:

 

• 700 g all-purpose flour

• 3 small eggs

• 200 ml water

• 1½ teaspoons salt

• 1 kg plain yogurt

• 3 small garlic cloves, minced

• 40 g soft butter

• 1 teaspoon red pepper flakes

• Dried mint for garnish

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Ingredients for the Meat Filling:

• 1 kg coarsely minced lamb (or beef)

• 150 g finely chopped onion

• 2 small red bell peppers, thinly sliced

• ½ teaspoon black pepper

• 1 teaspoon salt

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How to Prepare Turkish Manti:

Making the Dough:
In a deep bowl, combine flour with half a teaspoon of salt. Add the eggs and water gradually, kneading by hand until a soft dough forms. Add a little more water if necessary. Cover the dough and let it rest for 30 minutes.

Preparing the Yogurt Sauce:
In a bowl, mix the yogurt with the minced garlic and ½ teaspoon of salt. Stir well until smooth and set aside.

Preparing the Filling:
Place the chopped onion in a sieve and press it to remove excess juice. In a bowl, combine the drained onion with the minced meat, red pepper slices, black pepper, and salt. Mix well with a spoon until fully combined.

Shaping the Manti:
Dust a clean surface with flour and divide the dough into portions. Roll out each portion into a thin rectangular sheet. Using a knife, cut the sheet into 2-inch squares. Place a small amount (about 1 teaspoon) of the meat mixture in the center of each square. Pinch the corners together to seal the dumplings tightly at the top.

Preparing the Spiced Butter:
In a small pan over low heat, melt the butter. Add the red pepper flakes and stir gently until the butter takes on a reddish hue from the pepper—be careful not to burn it. Remove from heat and let it cool.

Cooking the Manti:
Transfer the dumplings to a floured tray and dust more flour on top to prevent sticking.

Bring a large pot of salted water to a boil. Gently add the manti and boil for 10 to 15 minutes, or until tender. Drain well.

Serving:
Divide the cooked manti among serving plates. Top each with a generous spoonful of garlic yogurt, then drizzle with the red pepper butter. Finally, sprinkle dried mint over the top for garnish.

Afiyet olsun – Bon appétit!