Traditional Turkish Manti: A Step-by-Step Recipe

Ingredients

  • For the Dough:
    • 2 cups all-purpose flour
    • 2 large eggs
    • 1/2 teaspoon salt
    • 1/2 cup water
  • For the Filling:
    • 1 pound ground lamb or beef
    • 1 large onion, finely chopped
    • 1 teaspoon salt
    • 1/2 teaspoon black pepper
  • For the Sauce:
    • 2 tablespoons butter
    • 2 teaspoons paprika
    • 1 cup plain yogurt
    • 2 cloves garlic, minced

Steps and instructions

  1. Combine the flour and salt in a large bowl. Make a well in the center and add the eggs and water. Mix until a smooth dough is formed. Knead the dough on a floured surface for about 5 minutes. Cover and let it rest for about 30 minutes.
  2. While the dough is resting, prepare the filling. Combine the ground meat, chopped onion, salt, and pepper in a bowl. Mix well.
  3. Divide the dough into two parts. Roll out each part into a thin layer. Cut the dough into small squares (about 2 inches).
  4. Place a small amount of filling in the center of each square. Bring the corners of the square together to form a small pouch. Pinch the edges to seal.
  5. Boil a large pot of water. Add the manti and cook until they float to the surface, about 5-7 minutes. Drain the manti.
  6. While the manti are cooking, prepare the sauce. Melt the butter in a small saucepan. Add the paprika and garlic. Cook for about 2 minutes.
  7. Mix the yogurt into the butter mixture and stir until a smooth sauce is formed.
  8. Plate the manti and pour the sauce over. Serve hot.

Tools for making

Recipe variations

  • Vegetarian Variation: Replace the ground lamb or beef with crumbled tofu or cooked lentils for a meat-free filling option.
  • Chicken Filling: Use ground chicken instead of lamb or beef for a lighter flavor.
  • Spicy Option: Add a pinch of red pepper flakes or cayenne pepper to the filling for a spicier kick.
  • Herb-infused Dough: Mix in chopped fresh herbs like parsley, dill, or mint into the dough for added flavor.
  • Whole Wheat Dough: Substitute some or all of the all-purpose flour with whole wheat flour for a healthier twist.
  • Sour Cream Sauce: Swap the plain yogurt in the sauce with sour cream for a tangier taste.
  • Vegetable Medley: Add diced vegetables like mushrooms, bell peppers, or zucchini to the filling for a more colorful and nutritious manti.
  • Twisted Shape: Instead of forming small pouches, roll the dough into long ropes and twist them into knot shapes before boiling.

Recipe overview

Manti is a delicious, traditional dish originating from Central Asia and the Middle East. Often described as a type of dumpling, manti are small, hand-rolled pouches of dough filled with a savory filling, usually consisting of ground meat and onions. These tiny treasures are then boiled until tender and served hot, often drizzled with a buttery, garlicky yogurt sauce that perfectly complements the flavorful filling. This recipe for manti may be a bit labor-intensive, but the results are absolutely worth it. The dough is simple to make and easy to work with, and the filling is flavorful and satisfying. The real star of the show, however, may just be the sauce - a perfect blend of tangy yogurt, rich butter, and aromatic garlic and paprika. Once you've mastered the basics, you can experiment with different fillings and sauces to make this dish truly your own. Whether you're already a fan of dumplings or are just looking for something new to try, this manti recipe is sure to impress. Enjoy the process, savor the flavors, and most importantly, have fun!

Common questions

  1. Can I use a different type of meat?
    Yes, you can use either ground lamb or beef for the filling.
  2. How long should I knead the dough?
    Knead the dough for about 5 minutes or until it becomes smooth and elastic.
  3. How do I know when the manti are cooked?
    The manti should float to the surface after boiling for about 5-7 minutes.
  4. Can I make the manti ahead of time?
    Yes, you can prepare the manti ahead of time and refrigerate them until ready to cook. Just make sure to cover them properly to prevent drying.
  5. Can I freeze the manti?
    Yes, you can freeze the uncooked manti for later use. Place them in a single layer on a baking sheet and freeze until solid, then transfer to a freezer-safe container or bag. Cook from frozen, adding a few extra minutes to the boiling time.
  6. Can I use store-bought yogurt for the sauce?
    Yes, you can use plain store-bought yogurt for the sauce.

Serving dishes and utensils

  • Mixing Bowl - A large bowl for combining the dough ingredients.
  • Rolling Pin - Used to roll out the dough into thin layers.
  • Knife - To cut the dough into small squares.
  • Large Pot - For boiling the manti.
  • Saucepan - To melt the butter and cook the sauce ingredients.
  • Slotted Spoon - Used to remove the cooked manti from the boiling water.
  • Plates - For serving the manti.

Origin stories

Manti, a type of dumpling popular in most Turkic cuisines, has an intriguing history. Its origins are often traced back to the nomadic Mongol tribes in Central Asia, who carried frozen or dried manti during their long journeys across the steppes. A widespread legend says Genghis Khan himself enjoyed manti, appreciating how the compact dumplings were a perfect fit for the nomadic lifestyle. These humble morsels would eventually journey across continents and generations, adapting to local tastes and ingredients to become the beloved dish it is today. Now, manti is not just a dish, but a tale of legacy, a centuries-old thread connecting countless dinner tables from the vast plains of Central Asia to the bustling cities of the modern world.

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.