Short Description

Tiny hand-folded Turkish dumplings stuffed with savory ground beef, served with a creamy garlic yogurt sauce and finished with a drizzle of spiced red pepper butter and fresh herbs. A comforting, elegant dish that celebrates traditional Anatolian flavors.

Why You’ll Love This Recipe

This traditional Turkish manti recipe delivers a harmonious blend of textures and flavors. The delicate dumplings are filled with seasoned meat and cooked until tender, perfectly complemented by a refreshing garlic yogurt sauce and a rich, aromatic butter infused with Aleppo pepper. The preparation is a labor of love, making it ideal for special occasions or when you want to immerse yourself in a hands-on culinary tradition. Every bite offers comfort, balance, and authentic Middle Eastern flair.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the dough:

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup water (plus more if needed)
• 1 large egg

For the filling:

• 1/2 lb ground beef or lamb
• 1 small onion, grated
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper

For the garlic yogurt sauce:

• 1 1/2 cups plain Greek yogurt
• 2 cloves garlic, minced
• Pinch of salt

For the spiced butter sauce:

• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 teaspoon paprika
• 1/2 teaspoon Aleppo pepper or chili flakes

For garnish:

• Fresh dill or parsley, chopped

Directions

1. In a large bowl, mix the flour and salt. Add the egg and gradually incorporate water until a stiff dough forms. Knead for 8–10 minutes until smooth. Cover and let it rest for 30 minutes.
2. In a separate bowl, mix the ground beef or lamb with grated onion, salt, and black pepper. Set aside.
3. Roll the dough out thinly on a floured surface and cut into 1.5-inch squares.
4. Place a small pinch of meat filling in the center of each square. Fold and pinch the corners together to form a tight pyramid shape.
5. Bring a large pot of salted water to a boil. Add the manti in batches and cook for 6–8 minutes, or until they float and become tender.
6. In a bowl, combine the Greek yogurt with minced garlic and a pinch of salt. Mix until smooth.
7. In a small saucepan, melt the butter with olive oil. Add paprika and Aleppo pepper or chili flakes. Stir for 1–2 minutes until fragrant.
8. To serve, spread garlic yogurt on a plate, arrange hot manti over it, and drizzle with the spiced butter sauce. Garnish with fresh dill or parsley.

Servings and Timing

Servings: 4 servings
Prep Time: 45 minutes
Cooking Time: 15 minutes
Total Time: 1 hour
Calories per Serving: 385 kcal

Variations

• Vegetarian Version: Substitute the meat with a mixture of finely chopped mushrooms, onion, and herbs.
• Chicken Manti: Use ground chicken for a lighter filling.
• Tomato Sauce Topping: Replace the spiced butter with a traditional Turkish tomato butter sauce.
• Baked Manti: After boiling, place dumplings in a baking dish, top with yogurt and sauce, and broil briefly for a crispy finish.
• Larger Dumplings: If you’re short on time, make larger dumplings for easier folding and faster assembly.

Storage/Reheating

Storage: Store leftover manti (without sauce) in an airtight container in the refrigerator for up to 3 days.
Freezing: Freeze uncooked manti on a baking tray, then transfer to freezer-safe bags. Boil directly from frozen when ready to use.
Reheating: Reheat boiled manti in a skillet with a bit of butter or steam gently until heated through. Do not microwave with yogurt sauce, as it may curdle.

FAQs

What is Turkish manti made of?

Turkish manti are small dumplings typically filled with ground meat, onion, and spices, served with yogurt and spiced butter sauce.

Can I make the dough ahead of time?

Yes, you can prepare the dough up to 24 hours in advance. Wrap it tightly in plastic wrap and refrigerate until ready to use.

What kind of meat is best for manti?

Ground lamb or beef are traditionally used. Either provides a rich, savory flavor that complements the yogurt sauce.

Can I use store-bought wrappers instead of making dough?

While traditional manti is made with homemade dough, you can use wonton wrappers in a pinch for a quicker version.

Is it necessary to boil manti, or can I steam them?

Boiling is the traditional method, but steaming works as an alternative, although it may slightly change the texture.

What does Aleppo pepper taste like?

Aleppo pepper is mildly spicy with a fruity, slightly tangy flavor. It adds depth without overwhelming heat.

Can I use regular yogurt instead of Greek yogurt?

Yes, but strain it through cheesecloth or a fine sieve to remove excess liquid and achieve a thicker consistency.

How small should the dumplings be?

Each square should be about 1.5 inches wide. The goal is to make bite-sized dumplings that are easy to eat in one bite.

Can I serve manti cold?

Manti is best enjoyed hot. If served cold, the dough can become chewy and the yogurt sauce less appealing.

What herbs can I use for garnish?

Fresh dill and parsley are most traditional, but mint or cilantro can also add a fresh twist.

Conclusion

Turkish manti with garlic yogurt and spiced butter is a celebration of heritage and homemade craftsmanship. Every element, from the hand-folded dumplings to the rich sauces, brings warmth and authenticity to the table. Perfect for sharing and full of nuanced flavors, this dish is a true testament to the depth of Anatolian cuisine. Whether you’re making it for a family gathering or as a weekend project, the reward is well worth the effort.

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