Manti (or Mantu) is a delicious and popular Turkish dish made with small, savory, and tender dumplings.
The dumplings are typically filled with a juicy and flavorful mixture of meat and spices.
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They are traditionally served with tangy garlic yogurt and drizzled with spicy butter sauce, adding even more depth and complexity to this famous Turkish dish.
The ingredients:
For the Manti Dough
▢ 200 g plain flour
▢ 1 medium egg
▢ 1 teaspoon salt
▢ 80 ml water
For the Filling
▢ 125 g ground beef
▢ 1 small onion (grated)
▢ ½ teaspoon salt
▢ ¼ teaspoon freshly ground black pepper
▢ ¼ teaspoon chili
For the Tomato Sauce
▢ 30 g butter
▢ 1 tablespoon tomato paste
▢ ¼ teaspoon chili (optional)
▢ ½ teaspoon sumac
▢ 1 teaspoon dried mint
▢ 100 ml water
For the Yogurt Sauce
▢ 250 g Greek yogurt or plain natural yogurt
▢ 1 clove garlic (minced)
▢ pinch of salt
How to Make Manti – Instructions:
Preparing the Dough
In a mixing bowl, combine the flour and salt.
Add the water and egg, and knead the dough until it becomes smooth and elastic.
You can also use a food processor or a stand mixer to make the dough.
Cover the dough with a damp towel and set aside for 30 minutes.
Preparing the Meat Filling
Because Turkish manti dumplings are traditionally very small in size, I suggest you grate the onions instead of chopping them to ensure they are evenly distributed in the filling.
In a separate bowl, mix together the ground beef (or lamb), grated onion, salt, black pepper, and chili (or paprika).
Shaping the Dumplings
Divide the dough into 2 equal pieces and turn them into balls.
On a floured surface, roll out one of the dough balls into a circle as thin as you can, approximately 45 cm (18 “) in diameter. Keep the other dough ball covered to prevent it from drying out.
You can roll the dough out using a pasta machine if you have one. It will make the process much quicker.
Cut the dough into 3 cm (1 “) squares using a sharp knife or a pizza cutter.
Place a small amount of the meat mixture (roughly half the size of a chickpea) in the center of each square.
Pull up the four corners of the dough around the filling, pressing the four seams firmly between your fingers to seal them shut.
Place the dumplings on a generously floured baking sheet to prevent them from sticking together.
Cooking and Serving Manti
Bring a large pot of salted water to a boil over medium heat.
Add the dumplings to the boiling water and cook for about 12-15 minutes, or until they float to the surface.
In a small saucepan, melt the butter and stir in the tomato paste, chili, sumac, and dried mint.
To loosen the sauce, add 100 ml of water and cook for 1-2 more minutes, stirring occasionally.
In a separate bowl, mix together yogurt, garlic paste, and a pinch of salt.
When serving the Manti, pour some yogurt over the dumplings and drizzle a generous amount of tomato sauce on top just before serving.
Sprinkle with additional sumac and dried mint for extra flavor.