These delicate Turkish dumplings are filled with spiced ground meat and topped with cooling yogurt and aromatic garlic oil, creating a perfect balance of textures and flavors. Manti is a labor of love that brings families together, and once you taste these tender pockets of goodness, you'll understand why this dish has been cherished for centuries across Turkey and Central Asia.
⏱️120 min
📊Hard
👥4 servings
🍽️Main
meatfamilyfestive
Ingredients
300 gall-purpose flour
1 pieceeggs
5 gsalt
400 gground lamb or beef
150 gonions
3 gblack pepper
80 gbutter
4 piecesgarlic cloves
300 mlplain yogurt
5 gred pepper flakes
15 gfresh mint or parsley
Instructions
1PREPARE THE DOUGH: In a large mixing bowl, combine 300g flour with 1 egg, 5g salt, and approximately 100ml water. Mix with a wooden spoon until a shaggy dough forms, then knead by hand for 8-10 minutes until the dough becomes smooth, elastic, and slightly firm (it should be stiffer than pizza dough). Cover with a damp cloth and let rest at room temperature for at least 45 minutes to allow the gluten to relax, making it easier to roll thin.
2MAKE THE FILLING: While the dough rests, finely dice 150g onion and combine with 400g ground lamb or beef, 3g black pepper, and a pinch of salt in a bowl. Mix gently with your hands until just combined, being careful not to overwork the meat as this will make the filling tough and dense. The mixture should hold together when squeezed but remain light and crumbly.
3ROLL OUT THE DOUGH: Divide the rested dough into 4 equal portions. On a lightly floured surface, roll one portion extremely thin (almost translucent, about 1-2mm thick) using a rolling pin or by hand-stretching. This thinness is crucial for creating the delicate, tender texture that defines authentic manti. Keep the other portions covered to prevent drying.
4FILL AND FOLD: Cut the thin dough sheet into 4cm squares using a knife or pastry wheel. Place approximately 1 teaspoon of filling in the center of each square, then fold two opposite corners up and over the filling to create a peaked rectangle, pressing the edges gently to seal (they should not overlap but just meet). The sealed edges prevent the filling from leaking during cooking. Arrange finished manti on a flour-dusted baking sheet without overlapping.
5COOK THE MANTI: Bring a large pot of salted water to a rolling boil. Carefully add the manti in batches to avoid overcrowding, stirring gently once or twice to prevent sticking. They will sink initially, then float to the surface after 2-3 minutes. Continue cooking for 4-5 minutes after they float until the dough is tender but still has slight resistance when bitten (test one to check doneness). Remove with a slotted spoon and transfer to a colander to drain gently.
6PREPARE THE TOPPINGS: While the manti cooks, warm 300ml yogurt to room temperature (do not boil). In a small skillet, melt 80g butter over medium heat and add 4 minced garlic cloves, cooking gently for 1-2 minutes until fragrant but not browned. Remove from heat and stir in 5g red pepper flakes. Set aside. Chop 15g fresh mint or parsley for garnish.
7ASSEMBLE AND SERVE: Transfer the drained manti to a serving platter or individual bowls. Generously spread or drizzle the room-temperature yogurt over the manti, then pour the warm garlic-butter sauce in a thin stream over the top, allowing the warm butter to slightly warm the yogurt without cooking it. Garnish with fresh herbs and additional red pepper flakes if desired. Serve immediately while the manti is still warm and the contrast between hot butter, cool yogurt, and tender dumplings is most pronounced.