Authentic Turkish Mantı Recipe: A Culinary Journey to Anatolia

Ingredients

2 cups of all-purpose flour
2 large eggs
1/2 teaspoon of salt
1/2 cup of water
200g of ground beef or lamb
1 onion, finely chopped
1 teaspoon of black pepper
1/2 teaspoon of salt (for the filling)
2 cups of plain yogurt
2 cloves of garlic, minced
1 tablespoon of vinegar
1 tablespoon of red pepper flakes
1 tablespoon of dried mint
4 tablespoons of butter

Steps and instructions

To prepare the dough, combine the flour and 1/2 teaspoon of salt in a large bowl. Make a well in the center and crack the eggs into it. Gradually mix the eggs into the flour, adding water as needed, until a dough forms. Knead the dough for about 10 minutes, until it is smooth and elastic. Cover the dough with a damp cloth and let it rest for 30 minutes.
While the dough is resting, prepare the filling. In a bowl, mix together the ground meat, onion, 1/2 teaspoon of salt, and black pepper. Set aside.
Roll out the rested dough on a floured surface to about 1mm thickness. Cut the dough into small squares, each approximately 1 inch by 1 inch.
Place a small amount of the filling in the center of each square. Fold the dough over the filling to form a triangle, and then bring the two ends of the triangle together to form a small dumpling. Repeat with the remaining dough and filling.
Bring a large pot of salted water to a boil. Cook the dumplings in the boiling water for about 10 minutes, or until they are tender and cooked through.
While the dumplings are cooking, combine the yogurt, garlic, and vinegar in a bowl. Mix well and set aside.
In a small pan, melt the butter. Add the red pepper flakes and dried mint, and cook for a few minutes until the spices are fragrant.
Drain the cooked dumplings and divide them among serving plates. Top each plate with a generous dollop of the yogurt sauce, and then drizzle with the spiced butter. Serve the mantı hot.

Tools for making

Mixing Bowl - A large bowl for mixing the dough and the filling.
Rolling Pin - A tool used to roll out the dough to the desired thickness.
Knife - To finely chop the onion for the filling.
Large Pot - For boiling the dumplings.
Slotted Spoon - To remove the cooked dumplings from the boiling water.
Bowl - To mix the yogurt sauce.
Pan - To melt the butter and cook the spiced butter.

Recipe variations

Use whole wheat flour instead of all-purpose flour for a healthier crust.
Replace the ground beef or lamb with ground chicken or turkey for a lighter option.
Add minced garlic or herbs such as parsley or dill to the filling for extra flavor.
Try a vegetarian version by using a filling of sautéed mushrooms, onions, and spinach.
Experiment with different spices in the yogurt sauce, such as cumin or paprika.
For a spicy kick, mix some chili flakes or hot sauce into the filling.
Add grated cheese, such as feta or mozzarella, to the filling.
Replace the spiced butter topping with a tomato sauce or a garlic-infused olive oil.
Make a sweet version by filling the dumplings with a mixture of fruits, such as apples or berries, and serving with a drizzle of honey or a sprinkle of powdered sugar.
Try different shapes for the dumplings, such as round or rectangular, to add variety to the presentation.

Recipe overview

Mantı is a traditional Turkish dish that is often described as the Turkish version of dumplings. These delightful little parcels are made from a simple dough, filled with a flavorful mixture of ground meat and onions, then boiled until tender. The dumplings are served with a tangy yogurt-garlic sauce and a drizzle of spiced butter, which add layers of flavor to the dish. Making mantı is a bit of a labor of love, as the dumplings are traditionally quite small and thus take some time to assemble, but the end result is absolutely worth it. This recipe will guide you through the process step by step, so even if you've never made dumplings before, you'll be able to create a delicious plate of mantı. Enjoy this culinary journey to Turkey!

Common questions

How do I make the dough for mantı? To make the dough, combine 2 cups of all-purpose flour, 2 large eggs, 1/2 teaspoon of salt, and gradually add 1/2 cup of water until a dough forms. Knead the dough for 10 minutes, then let it rest for 30 minutes.
What can I use as a filling for mantı? The traditional filling for mantı is a mixture of ground beef or lamb, finely chopped onion, 1 teaspoon of black pepper, and 1/2 teaspoon of salt.
How do I shape the mantı? Roll out the rested dough, cut it into small squares, and place a small amount of filling in the center of each square. Fold the dough over the filling to form a triangle, and then bring the two ends of the triangle together to form a small dumpling.
How do I cook the mantı? Boil a large pot of salted water and cook the dumplings for about 10 minutes, or until they are tender and cooked through.
What sauce goes well with mantı? A traditional sauce for mantı is made by combining 2 cups of plain yogurt, minced garlic, and vinegar. Mix well and serve as a topping for the cooked mantı.
How do I make the spiced butter for mantı? Melt 4 tablespoons of butter in a small pan, then add 1 tablespoon each of red pepper flakes and dried mint. Cook for a few minutes until the spices are fragrant.

Serving dishes and utensils

Rolling pin - Used to roll out the dough to the desired thickness.
Knife - Used to finely chop the onion and cut the dough into squares.
Large pot - Used to boil the dumplings.
Slotted spoon - Used to remove the cooked dumplings from the boiling water.
Bowl - Used to mix the yogurt, garlic, and vinegar for the sauce.
Small pan - Used to melt the butter and cook the spices for the topping.
Serving plates - Used to plate and serve the mantı.

Origin stories

Mantı is widely associated with Turkey, but its culinary roots traverse the vast expanses of the Silk Road, whispering tales of nomadic Central Asian tribes. This unassuming yet exquisite dish was brought to Anatolia by migrating Turkic tribes, who in turn had been introduced to it by Chinese merchants. These early Mantı were much larger than their modern Turkish descendants, resembling more closely the Chinese jiaozi or the Mongolian buuz. Over time, as these humble dumplings made their home in Turkish kitchens, they evolved into small, delightfully bite-sized morsels, each painstakingly handcrafted by the deft hands of Anatolian housewives. Doused in a sumptuous sauce of yogurt and spiced butter, Mantı is a testament to the culinary alchemy that can transform simple, humble ingredients into a dish of unforgettable flavors, carrying with it a taste of the rich and complex tapestry of Turkish history.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.