Turkish manti (dumplings with yogurt) — ingredients and method
It takes patience and repays every bite: thinly rolled dough, a spiced meat filling, garlicky yogurt and sizzling butter sauce. Copy the ingredients to your room, share the folding if you're cooking with others, and keep the steps open on your phone.
Serves 4 · 2 hr
In short
Kayseri-style manti for 4 takes 3½ cups of flour, 1 egg, 250 g ground beef, 1 small onion, 2 cups of yogurt, 2 garlic cloves and 3 tablespoons of butter, and about 2 hours. Roll a stiff dough thin, cut it into 2 cm squares, close each around a little spiced mince, brown them lightly in the oven, boil them and serve with garlic yogurt and tomato-paste butter.
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Ingredients
- Flour3½ cups
- Egg1
- Ground beef250 g
- Onion1 small
- Plain yogurt2 cups
- Garlic2 cloves
- Butter3 tbsp
- Tomato paste1 tbsp
- Chili flakes1 tsp
- Dried mint1 tsp
- Water½ cup, for the dough
- Salt1 tbsp, in total
- Black pepper½ tsp
Method
Mound the flour in a large bowl and make a well; add the egg, ½ teaspoon of the salt and the water and mix. Knead 8–10 minutes into a stiff dough, about as soft as an earlobe, then cover and rest for 30 minutes.
For the filling, work the mince, grated onion, ½ teaspoon of the salt and the pepper together thoroughly.
Roll the dough out on a floured surface to about 2 mm thick and cut into 2 cm squares. Put a tiny amount of filling, about half a teaspoon, in the centre of each; bring opposite corners together and pinch the edges firmly shut.
Spread the manti on a greased baking tray and bake at 200 °C for 12–15 minutes until the edges colour lightly; this stops them falling apart when boiled.
Boil the manti in plenty of salted water in 2–3 batches for 8–10 minutes, until they float and are tender, then drain.
Whisk the yogurt with the crushed garlic and a pinch of salt. In a small pan, melt the butter, stir in the tomato paste for 30 seconds, add the chili flakes and mint and take off the heat.
Spoon the hot manti onto plates, top with the garlic yogurt, then the spiced butter, and serve immediately.
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Frequently asked questions
What should manti dough feel like, and why does it tear?
It should be stiff, about as soft as an earlobe; a soft dough sticks and tears. Resting it for 30 minutes after kneading makes rolling easier, and a very light dusting of flour on the surface is enough.
Can I freeze manti?
Yes. Freeze the uncooked manti in a single layer on a floured tray, then bag them; they keep for 2–3 months. Drop them straight into boiling water without thawing and add a few minutes to the cooking time.
Why are Kayseri manti so small?
Traditional Kayseri manti are cut very small with only a touch of filling; the thin dough and tiny size make them soft and light. At home, 2–2.5 cm squares also give a lovely result.
Can I change the list?
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How long is the list kept?
As long as you use it. A list is only deleted after a month without any activity; even opening the room resets the clock.
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