Kirghiz Manti

Kirghiz Manti |

Before my friend Jyldyz  Chynybekova, from Kyrgyzstan sent me this manti recipe, I thought that manti is just special for Turkey. When I saw this recipe from her, I realized again that Kyrgyzstan and Turkish cuisine are so similar, with some little differences. I think you’ll love this one more as these mantis are bigger than ours, so less tiring. Unlike ours, the sauce of this one is not yogurt with garlic. I couldn’t wait for trying it (I’m planning to try it on a day I don’t work), I went to a Kirghiz restaurant here to taste it. I was absolutely amazed with its taste. Do I need to tell that I returned home with a portion of prepared manti to cook it later?
Here is Jyldyz’s manti recipe:


•    3 cups all purpose flour
•    1 cup water
•    1 large egg
•    1 tablespoon olive oil
•    1 teaspoon salt
For the filling:
•    250 gr. ground meat
•     100 gr. lamb fat
•    12 medium onion (chopped in a very small pieces)
•    Salt and black pepper


1.    In a large bowl, stir together the flour, water, egg, olive oil and salt.
2.    Knead them very well until the dough is formed. The dough should be smooth and not sticky. If you feel it is sticky, add a little bit more flour.
3.    Cover the bowl with some plastic wrap and let stand at cool room temperature for an hour.
4.    Meanwhile, prepare the filling. In a medium bowl, put onions, meat, lamb fat chopped into small pieces, (Adding fat to meat manty is essential, as fat makes the dumplings juicy) salt and black pepper. Knead them together for one minute (do not cook.)
5.    Lightly dust a work surface and a rolling pin with flour. Divide the dough into 4 equal balls. Roll out each ball into sheets as thin as you can roll out, but be careful don’t tear it.

6.    Cut each sheet into circle or squares of about 12″x12″ cm. Put filling at the center of each square. Continue until the dough is finished.

7.    As you see in the picture, bring the opposite corners together and make an envelope. Then bring other opposite corners together to make manty shape. Press the sides firmly.
8.    Bring two of the adjacent corners together as shown in the picture.



9.    In a large pot, boil the water and add a little bit salt, olive oil. Put in the bowl the steamer with manty and steam about 35-45 minutes in a medium heat. In my country we use a special pot (kaskan) for steaming manty.
10.    Manty are usually topped with butter and served with sour cream, special tomato sauce, or fresh onion rings (sprinkled with vinegar and black pepper). Also the sauce made by mixing vinegar and chilli powder is very common.
Note: Because the dish is so fatty, manty are always accompanied by hot tea and it is strongly advisable not to consume any cold or chilled beverages immediately after consumption of manty.

And I’d like to thank to two of my blogger friends who honored me with awards. They made me so excited!

friendsaward_-_deepaskitchenOne of them is from Danielle at somanycookbooks. Go visit her, she has fantastic recipes there.


Other one is from Gera at sweetsfoods. You always find a very sincere commentary in his posts. I recommend you especially the post here aromas exquisite touch to your food and sweet memories. I enjoyed it much.
I’d like to share these awards with all of my blog friends. Congrats to all of us!


  1. says

    These look really good! I’ve never eaten lamb, do you think it would be Ok with beef?

  2. says

    That question turned out wrong! What do you think could be a substitute for the lamb fat? Or could we leave it out?

  3. Jyldyz says

    Hello Reeni,
    There is no need to add lamb fat, you can add beef fat also, or you can just make manty without any fat, but I think that, with any kind of fat it is very delicious and it is juicy. Of course it depends on your choice and taste, if you don’t want to add fat, you can add just olive or vegetable oil.
    And of course you can do manty with ground beef.

  4. dorota says

    i’m polish and i make manti(manty) for a long time :) i use lamb and pice of beef and lots of onion, we ate them with ketchup.

  5. says

    Jyldyz, thank you for sharing this wonderful recipe with us. It looks absolutely delicious. n Azerbajian, We make manti too, using the same method, we just wrap it a little different.

    TESEKKURLER to both you and Zerrin. Cheers from an Azerbaijani girl.

  6. Pauline says

    Hi Zerrin and Jyldyz! Thank you for your recipe. I’ll try to make it 😉


  1. […] Previously, I published two of her recipes here. One of them is Ash Plov, and the other is Khirgiz Manti. They were just wonderful and we loved them. Her recipes add a great variety to my recipes here, […]

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