Manti

Nutrition · per serving

Steps

1. 1

   Make the dough: combine the plain flour and 3 g fine salt in a bowl. Add the egg and 60 ml water, mixing first with a fork and then by hand until a firm dough forms. Knead for 8-10 minutes until smooth and tight; it should feel firmer than pasta dough so the dumplings hold their shape. Cover and let it rest for 15 minutes so it rolls more easily.

   180 g plain flour3 g fine salt1 medium egg60 ml water
2. 2

   Prepare the filling while the dough rests: mix the ground beef, very finely grated and squeezed-dry onion, 2 g fine salt, and black pepper until evenly combined. Do not overwork it into a paste; a light mix keeps the filling tender.

   120 g ground beef50 g onion, very finely grated and squeezed dry2 g fine salt1 g black pepper
3. 3

   Make the garlic yogurt: stir the thick Turkish yogurt with the grated garlic and 1 g fine salt until smooth. Set aside at room temperature if serving within 30 minutes; cold yogurt can cool the dish too quickly.

   200 g thick Turkish yogurt2 cloves (8 g) garlic, finely grated1 g fine salt
4. 4

   Roll and cut the dough: divide the dough in 2 for easier handling. On a lightly floured surface, roll each piece very thin, about 1-1.5 mm thick. Cut into roughly 3 cm squares. Keep unused dough covered so it does not dry out.

5. 5

   Shape the manti: place a scant 1/4 teaspoon of filling in the center of each square. Bring the 4 corners up together and pinch firmly to seal into little bundles. Press out trapped air and make sure seams are tight so they do not open in the water. Arrange the shaped manti on a lightly floured tray.

6. 6

   Bring 2 litres of water to a boil in a wide pot and add 10 g fine salt. Boil the manti for 8-10 minutes, stirring gently after the first minute so they do not stick. They are ready when the dough is tender and the filling is cooked through.

   2 litres water10 g fine salt
7. 7

   While the manti cook, make the spiced butter: melt the unsalted butter over low heat until foamy. Add the sweet paprika, Aleppo pepper or mild chili flakes, and dried mint; cook for 15-20 seconds only, just until fragrant. Do not let the spices burn or the butter will turn bitter.

   35 g unsalted butter4 g sweet paprika2 g Aleppo pepper or mild chili flakes2 g dried mint
8. 8

   Assemble and serve: drain the manti well, divide between warm shallow bowls, and spoon over the garlic yogurt. Finish with the hot spiced butter and serve immediately.

Origin & History

Manti are a beloved dumpling dish found across Turkey, especially associated with Central Anatolian cooking and the city of Kayseri, where they are famously made very small. The dish reflects a long culinary history shared across Turkic and Central Asian food traditions, evolving locally into the classic pairing of garlic yogurt and spiced butter.