Turkish Manti | Turkish Dumplings

Turkish Manti is a dumpling like dish, served with garlic yoghurt and red pepper oil.  This dish comes in many forms from large Mantı to tiny Manti pieces.  Manti can be dried and then boiled later as a quick filling meal.

It is thought that Manti came to Turkey from Central Asia when migrating Turks returning from Mongolia brought these little pasta like dumplings back with them as easy food to eat on their Journey home.  Giving Manti the nickname of Tatar böregi  due to them being carried by the nomadic Turks and Mongols.

You will find various forms of these Manti in Caucasian , Central Asian and Northwest China.

The most famous Mantı in Turkey is Kayseri Mantı these are tiny manti, which are then served with garlic yoghurt and oil mix with tomato paste which is reduced and pour over the top of the yoghurt.

It’s really hard to describe manti as they are a cross between a pasta like dumpling, ravioli or even tortellini with their meat filling, and their varying sizes.

To make Manti you first make a dough similar to pasta, then you roll out the dough and cut the dough into long strips, you cut these strips into squares of even sizes.

You then place lamb or beef mince mixed with spices.  It was traditional to crush chickpeas in the Ottoman time and add this to the meat.  You then place a small amount of this mixture in the center of the squares and close the squares normally pinching the tops together or you can fold them in half.

Video of how to make Manti

These can then be dried or boiled straight away and served with yoghurt mixed with garlic over the top of the Manti and red pepper flakes cooked in either olive oil or butter often with some oregano or thyme and poured over the top of the yoghurt to finish.

They are time consuming to make, but are good fun to make with the kids or friends and family.  And always taste best fresh.

Turkish Manti | Turkish Dumplings Recipe

Turkish Manti | Turkish Dumplings

Manti are time consuming to make but well worth the effort and taste.  You can get dried Manti in the Supermarkets in Turkey and on the markets.  You can also find Manti online and in local Turkish Shops.

Just boil the dried Manti and add the Yoghurt and Red Pepper Oil to serve.

Ingredients for Turkish Manti

  • Plain Flour – 3 cups
  • Egg – 1
  • Salt – 1 tsp/to taste
  • Lukewarm Water – 2 to 3 cups
Filling
  • Minced Beef or Lamb – 250 g
  • Onion very finely chopped or grated – 1 medium
  • Salt and Pepper – to taste
  • Yoghurt Sauce
  • Yoghurt either Greek or Plain – 3 cups
  • Garlic Crushed – 3-4 Cloves
  • Salt and Pepper – to taste
  • Pepper Oil
  • Olive Oil or Butter – 4 to 5 tbsp
  • Red Pepper Flakes – 2 tsp
  • Alternative Oil Topping
  • Olive Oil or Butter – 4 to 5 tbsp
  • Tomato Paste – 1 tbsp
  • Praprika / Pul Bibber – 2 – 3 tsp
  • Water – 1 – 2 tbsp

Instructions Turkish Manti

In a bowl mix the flour, egg, salt.  Add the water a little at a time to form a dough, you don’t want the dough to be wet, if need be add in a little more flour to get a firm dough. Knead the dough for about 10 minutes. Cover it with a damp towel or cloth and leave for a rest 15 minutes.

While you are waiting on the dough, mix your minced beef or lamb with onion and seasoning.  You want to knead them together for a few minutes to makes sure the mixture is smooth as if you are making Kofte.

Dust your working surface and cut your dough into 4 or 3 pieces.  Then take one piece and roll out the piece as thin as you can.  Keep the rest of the dough under the towel while you work.  Do the same for the other pieces of dough.

Take each sheet of dough and cut it into squares, you can make these squares as big or as small as you like.  To make it easy you can make squares of 1.5 ” x 1.5 ” which are easier to work with.

Then take a square and place a small amount of your filling inside the square.  You can then either pinch all four corners together, or fold one corner to the other to make a triangle.  

Once you have filled all your squares  you want to boil some water in a big pot and add some salt.  Then add your Manti to the boiling water.  You need to stir them occasionally so they don’t stick or like cooking pasta you can add in a little olive oil.  Cook for a about 10 – 15 minutes until the Manti is soft.

While waiting for the Manti to cook you can prepare your Yoghurt and  Oil topping.

Mix your Yoghurt and Crushed Garlic together, then in a pan add your oil or butter and add in the pepper flakes and lightly toast don’t allow it to burn.  You can add in some thyme or oregano if you like.

Then drain your Manti and place in a serving bowl.  Pour over your Garlic and Yoghurt Sauce and then drizzle over your pepper oil and serve while warm.

If you would like to use the alternative topping

In a small pan add your oil or butter then add in your tomato paste, and mix together then slowly add in some of the water to form a sauce.  You can then add in some Paprika or if you prefer red pepper flakes. Cook for a couple of minutes.  Then pour this mixture over your Yoghurt Sauce.

You can also sprinkle over some Mint, Thyme or Sumac before serving.

© 2012 – 2015, Kerry Arslan. All rights reserved.

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One Response to “Turkish Manti | Turkish Dumplings”

  1. 23rd October 2015

    Bob Beer Reply

    Impressive, mantı take a lot of patience to make well! Eline sağlık. 🙂

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