Manti (Turkey)

Cooking Time: 120 minutes

Manti is deeply embedded in Turkish culinary culture, especially as a family dish. It’s often made during special occasions or gatherings, with every family having their unique way of folding the dough. While this recipe is the traditional Turkish Manti, there are variations in other countries like Armenia, Central Asia, and even the Caucasus region. In some areas, Manti may be steamed or served with different sauces, but the basic concept of a filled dumpling remains the same.

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Ingredients (Serves 4, 8 pieces)

For the Dough

• 3 cups all-purpose flour

• 1 teaspoon salt

• 1 large egg

• ½ cup water (you may need a bit more)

• 2 tablespoons olive oil

  
  

For the Filling

• 500g (1 lb) ground lamb or beef

• 1 medium onion, finely chopped

• 1 teaspoon cumin

• 1 teaspoon paprika

• Salt and pepper, to taste

• 1 tablespoon olive oil

• 1 teaspoon red pepper flakes (optional)

  
  

For the Yogurt Sauce

• 2 cups plain yogurt

• 2 cloves garlic, minced

• Salt, to taste

  
  

For the Butter Sauce

• 4 tablespoons butter

• 1 tablespoon red pepper flakes

• 1 teaspoon paprika

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Instructions

Make the Dough

• In a large mixing bowl, combine the flour and salt.

• Add the egg, water, and olive oil, and mix until a dough forms.

• Knead the dough for 8-10 minutes until smooth and elastic. If the dough is too dry, add a little more water, a tablespoon at a time.

• Cover the dough with a damp cloth and let it rest for 30 minutes.

  
  

Prepare the Filling

• Heat olive oil in a pan over medium heat. Add the chopped onion and sauté until softened.

• Add the ground meat and cook until browned.

• Stir in cumin, paprika, salt, pepper, and red pepper flakes (if using). Remove from heat and let it cool.

• Once cooled, mix the filling well and set aside.

  
  

Roll Out the Dough

• After the dough has rested, divide it into 2 parts for easier rolling.

• On a lightly floured surface, roll out each portion of dough into a thin sheet, about 1mm thick.

• Cut the dough into small squares, about 4x4 cm (1.5 inches) each.

  
  

Fill and Shape the Manti

• Place a small spoonful of the filling in the center of each square.

• Pinch the corners together to form a triangle or envelope shape, making sure the filling is sealed inside. Press gently to ensure they stay closed during cooking.

  
  

Cook the Manti

• Bring a large pot of salted water to a boil.

• Gently drop the Manti into the boiling water, stirring occasionally to prevent sticking. Cook for about 10-12 minutes or until they float to the surface and are tender.

• Use a slotted spoon to remove the cooked Manti from the water and set them aside.

  
  

Prepare the Yogurt Sauce

• In a small bowl, mix the plain yogurt with the minced garlic and a pinch of salt. Set aside.

  
  

Make the Butter Sauce

• In a small saucepan, melt the butter over low heat. Add the red pepper flakes and paprika. Stir until fragrant, about 1-2 minutes.

  
  

Assemble the Manti

• Place the cooked Manti on serving plates. Spoon the yogurt sauce over them, followed by the butter sauce. You can drizzle the butter sauce generously over the top for extra flavor.

  
  

Serve

• Serve the Manti hot, garnished with extra red pepper flakes or fresh parsley if desired.