Manti

Name: Manti
Cook time: 95 min
Total time: 95 min
Yield: 4 servings
Cuisine: Turkish
Ingredients: 350g All-purpose Flour; 1 large Egg; 140ml Water, room temperature; 1/2 tsp Salt, fine; 250g Ground Beef-Lamb Mix, or ground beef; 1 small Onion, finely grated, excess juice squeezed out; 3/4 tsp Salt, fine; 1/2 tsp Pepper (Black), freshly ground; 400g Plain Yogurt, Turkish/Greek-style, thick; 2 cloves of Garlic, finely grated or crushed; 1/4 tsp Salt, fine; 45g Unsalted Butter, about 3 tbsp; 1 tsp Pul Biber, Aleppo-style red pepper flakes; 1 tsp Sweet Paprika; 1 tsp Dried Mint; 2 l Water; 1 tbsp Salt; 1 pinch of Salt; Some Sumac, to sprinkle, optional

Manti are tiny, tender dumplings filled with a savory beef-and-lamb mixture, boiled until pillowy and served with a tangy garlic-yogurt sauce and a fragrant spiced butter. Each bite balances rich meat, creamy yogurt and smoky paprika for a comforting, elegant dish perfect for dinner or entertaining.

Manti are tiny, tender dumplings filled with a savory beef-and-lamb mixture, boiled until pillowy and served with a tangy garlic-y... Show more

Traditional Turkish Recipe

Health Grade

C · Balanced

Rating

4.6

Time

1 hr30 min

Price

0,83 €

Calories

695 kcal

low sugar

mediterranean diet

comfort food

mediterranean

Method

Mix the dough

In a large bowl, combine the all-purpose flour and fine salt. Make a well in the center, add the egg and room-temperature water, and stir until a shaggy dough forms. Turn it out onto the counter and knead for 8 to 10 minutes until smooth and elastic, dusting with a little flour only if it sticks.

Rest the dough

Shape the dough into a ball, cover it, and let it rest for 30 minutes so the gluten relaxes and the dough rolls out more easily.

Mix the filling

Peel and finely grate the small onion, then squeeze out the excess juice. In a bowl, mix it with the ground beef-lamb mix, salt, and the freshly ground black pepper with your hands or a fork until evenly combined and slightly sticky.

Stir the yogurt

Finely grate or crush the garlic, then stir it into the thick plain yogurt with a little salt until smooth and creamy. Set it aside while you finish the dumplings.

Shape the manti

Cut the rested dough in half and keep one piece covered while you work. Roll the other piece very thin on a lightly floured surface, then cut it into small squares; put a small mound of filling in the center of each square, dab the edges with a little water if needed, bring the corners up, and pinch tightly to make tiny parcels. Repeat with the remaining dough and filling, setting the finished manti on a floured tray in a single layer.

Boil the manti

Bring the water and salt to a rolling boil in a large pot. Add the manti in batches and stir gently once so they do not stick, then cook for 8 minutes or until they float and the dough is tender. Lift them out with a slotted spoon and let them drain briefly before serving.

Make the butter topping

Melt the unsalted butter in a small pan over low heat, then stir in the Aleppo-style red pepper flakes, sweet paprika, dried mint, and a pinch of salt. Cook for 1 minute just until fragrant, then remove it from the heat before the paprika darkens.

Assemble and serve

Lift the manti into warm bowls, spoon over the garlicky yogurt, and drizzle on the hot spiced butter. Finish with a little sumac, if you like, and serve immediately.

Ingredients

Method

For 4 servings

Adjust servings

For the dough

350g All-purpose Flour
1 large Egg
140ml Water, room temperature
1/2 tsp Salt, fine

For the filling

250g Ground Beef-Lamb Mix, or ground beef
1 small Onion, finely grated, excess juice squeezed out
3/4 tsp Salt, fine
1/2 tsp Pepper (Black), freshly ground

For the garlicky yogurt

400g Plain Yogurt, Turkish/Greek-style, thick
2 cloves of Garlic, finely grated or crushed
1/4 tsp Salt, fine

For the butter-pepper topping

45g Unsalted Butter, about 3 tbsp
1 tsp Pul Biber, Aleppo-style red pepper flakes
1 tsp Sweet Paprika
1 tsp Dried Mint
1 pinch of Salt

For boiling

2 l Water
1 tbsp Salt

To finish (optional but traditional)

Some Sumac, to sprinkle, optional

🧂 Plus ~1g of salt

Nutrition

Per Serving.

Calories

695 kcal

35% of Daily kcal

Protein

34 g

68% RDI

Fat

25 g

12g sat fat

Carbs

79 g

29% RDI

Sugar

9.2 g

18% RDI

Fiber

3.2 g

11% RDI

Salt

2.9 g

58% RDI

Quality Profile

Scored against dietary guidelines.
Tap rows for a deeper breakdown.

Composite score - weighted by current nutrition science

C · 6.1 / 10

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