Manti

Nutrition · per serving

Steps

1. 1

   Make the dough: combine flour and salt in a bowl. Add the egg and most of the water, then mix into a shaggy dough. Knead for 8-10 minutes until smooth and fairly firm, adding the last splash of water only if needed. Cover and let it rest for 20 minutes so the gluten relaxes and rolling is easier.

   180 g plain flour, plus extra for dusting1/2 tsp fine salt1 large egg45-60 ml water
2. 2

   While the dough rests, make the filling: mix ground beef, onion, salt and black pepper until evenly combined. The grated onion should almost disappear into the meat, which keeps the filling juicy without making it bulky.

   150 g ground beef, preferably 10-15% fat1 small onion, very finely grated or minced1/2 tsp fine salt1/4 tsp black pepper
3. 3

   Stir together the yogurt topping: mix Greek yogurt, garlic and salt. If your yogurt is very thick, loosen it with 1-2 teaspoons water from your tap so it will spoon nicely over the dumplings later. Set aside at room temperature if serving soon, so it is not fridge-cold against the hot manti.

   200 g thick full-fat Greek yogurt2 garlic cloves, finely grated1/4 tsp fine salt
4. 4

   Lightly flour the work surface with some extra flour from flour. Roll the dough into a thin rectangle, about 1-2 mm thick. Keep lifting and turning it as you roll so it does not stick; thin dough is key for delicate manti. Trim the edges, then cut into roughly 3 cm squares.

   180 g plain flour, plus extra for dusting
5. 5

   Place about 1/2 teaspoon of filling in the centre of each square. Bring the four corners up and pinch them together over the filling, then seal the side seams firmly to make tiny parcel-shaped dumplings. Work quickly so the dough does not dry out, and keep the finished manti lightly floured and covered with a towel.

6. 6

   Bring a large pot of well-salted water to a gentle boil. Cook the manti in batches if needed for 8-10 minutes, stirring once after they go in so they do not stick. They are done when the dough is tender and the filling is cooked through.

7. 7

   While the dumplings cook, melt the butter in a small pan just until foaming. Add paprika and Aleppo pepper or chilli flakes, then cook for 20-30 seconds over low heat until fragrant and brick red. Do not let the spices burn or the sauce will taste bitter.

   40 g unsalted butter1 tsp sweet paprika1/2 tsp Aleppo pepper or mild chilli flakes
8. 8

   Drain the manti well and divide between warm shallow bowls. Spoon over the garlicky yogurt, drizzle generously with the paprika butter, and finish with dried mint and sumac if using. Serve right away while the contrast of hot dumplings and cool yogurt is at its best.

   1 tsp dried mint1/2 tsp sumac, optional

Origin & History

Manti are one of the best-loved dishes in Turkish home cooking, especially associated with Central Anatolian cities such as Kayseri, where the dumplings are famously made very small. The dish reflects a long culinary journey across Central Asia and Anatolia, where filled dumplings took on local ingredients and the now-classic finish of yogurt, spiced butter, and mint.