Turkish manti is a food you have to taste! Tiny dumplings filled with spicy ground lamb or beef, boiled like pasta. Then they are served with garlicky yogurt and spicy butter sauce. This is a to-die-for combination!
If you are interested in Turkish recipes like manti, you should try our Turkish eggs recipe, which is served with yogurt and spicy butter sauce too. Believe it or not, we love this yogurt and butter sauce combo even on stuffed grape leaves dolmas too. They match together wonderfully!
Jump to:
What is Manti?
Dumplings in Turkish are called manti and it’s one of the most famous Turkish foods. Just like Turkish kebabs. A dough similar to pasta dough is rolled out, cut in tiny squares and filled with a spicy ground lamb or beef filling. Traditionally, we serve manti with a garlicky yogurt sauce and a spicy butter sauce on it.
Manti is not only known in Turkey. Just like borek, it is famous in Middle East, Central Asia and Balkan cuisines. It has different names in each culture for sure. Manty, mantu and monta are just a few of them.
It’s not an easy dish for many people, so people may not prefer making it at home. If you want to eat Turkish manti, but have no time to make it, you can find it packaged at markets. We find them less tasty though as they have almost no filling inside.
In Turkey, there are some small bakery shops which sell handmade Turkish dumplings. These are better than market versions. If the owner of these shops is an old lady and if she herself makes the dumplings, this is even better!
Today we will talk about how to make manti at home as homemade food always outweighs.
In Turkish Culture
As making these tiny dumplings is not a very easy job, Turkish women come together at one of their homes and make them in a teamwork.
At least 3 women - sometimes more work together to make dumplings especially for special days like weddings, welcome or farewell parties or family unions. One of them makes the dough and rolls it out, another one cuts it into squares and the other one puts filling on each square. And then they all start to close them up.
And they never miss the chance of having some chat; well, maybe a bit gossiping! They can hardly realize how time runs when they finally seal the last dumpling!
Teamwork is definitely a must if you are planning to make manti for a large group of guests, but you can handle it yourself if you make it for two of you.
Ingredients
So what goes into the Turkish manti recipe?
- Dough: You don’t need many ingredients for homemade manti dough. Flour, egg, salt and water are all you need. We sometimes make it with whole wheat flour, but all purpose flour is better.
- Filling: We use ground lamb or beef, finely chopped onions and parsley, salt and black pepper. We use a little tomato paste too, but it's optional.
- Water to boil: We boil the dumplings in plain water, but some recipes add chicken broth or beef broth in the simmering water. This takes the taste of the final dish to a whole new level for sure.
- Yogurt sauce: We combine yogurt with salt and mashed garlic. If you are using strained yogurt, you may need to add a little water to thin it.
- Spicy butter sauce: We use a combination of butter and olive oil, but you can make it with butter only. As for the spices, we use red pepper flakes aka pul biber in Turkish. You can use aleppo pepper, paprika or chili too. Also we use dried mint. We don't recommend leaving dried mint out. Even if it is new to you, give it a chance. The smell and taste will be heavenly!
We sometimes turn the butter sauce into a tomato sauce by adding a little tomato paste and a little water in the pan. It tastes amazing too.
How To Make Manti Dumplings
First make the dough by combining flour, eggs, salt and water until everything holds together. Knead it for 5-10 minutes. It won't be a very soft dough. We make the dough with our hands, but you can use a food processor or a stand mixer if you want. Cover the dough ball with a damp kitchen towel and let it rest for 30 minutes.
Meanwhile, prepare the filling. In a medium bowl, combine ground meat, finely chopped onions, parsley, salt and pepper.
Now roll dough out with a rolling pin. It doesn't have to be very thin. You can use a pasta roller for this step if you have one. Make it about 2mm or 1/16 inches. Using a sharp knife or a pizza cutter, cut it first into strips and then into small squares.
Then shape the dumplings. Put a little filling on each square and close them up one by one to give each a bundle shape. How? As you see in the pictures below, first fold the tiny square into two and seal all the opposite corners of the dough in the center. Then you have this bundle-like shape. It takes us no longer than 20 minutes to finish them all!
Put the dumplings you make on a parchment paper lined baking sheet. You can sprinkle a little flour on them to prevent sticking. Now, either cook or bake and store the manti dumplings.
Next, cook the dumplings in hot water just like you cook pasta. Heat 4 cups of water in a pot and add the dumplings when it boils. Let them cook until softened for about 10 minutes. Transfer them into bowls with a slotted spoon.
Finally prepare the sauces and serve. For the garlic yogurt sauce, mix yogurt, salt and garlic. For the butter sauce; melt butter and add in olive oil. Add in dried mint and red pepper flakes, stir. Remove from heat after about 20 seconds.
When serving, pour some yogurt on the dumplings and drizzle a little butter sauce over it right before serving. We also love to sprinkle a little sumac on it. YUM!
Storage
If you make more manti than needed or if you are making a big batch with a friend, you can store them for later cooking. To do this, bake the dumplings on a baking sheet in a preheated oven at 350F/180C for 15-20 minutes or until slightly golden. Let them cook and keep them in an airtight container in the fridge for up to 3 days or in the freezer for up to 3 months.
Tips and Tricks
- Let the manti dough sit covered with a damp kitchen towel for about 30 minutes before rolling it out.
- Use 90% lean ground beef or ground lamb for the filling to have a better taste and texture.
- The ground beef filling shouldn’t be juicy. Otherwise the juice will soften the dough squares and distort the shape of dumplings. So don’t puree the onion. It’s better to chop the onion finely with a knife.
- Close up the tiny manti dough squares as fast as you can. Otherwise, they might dry out as they sit and it gets harder to seal them.
- Just like you do when cooking pasta, add a pinch of salt and a drop of oil into the simmering water when cooking manti. They won’t stick to one another this way.
- To have an even richer flavor, you can add chicken stock or beef stock in the simmering water and then cook the fresh dumplings in it.
- Cook the mantı dumplings for about 10-15 minutes, not longer than this. Check them after 10 minutes and remove if they are tender enough.
- The best part of making dumplings with some friends is that you have lots of it in the end and you can freeze some for a future cooking! It becomes an easy dish then!
Armenian Manti vs Turkish Mantı
Manti (aka mantu) is a very famous dish in Armenian cuisine too. So how is it different from the Turkish version?
- First, their shapes are different. The Armenian recipe uses open-faced dumplings also known as sini manti. They are stuffed with a savory beef filling (or lamb) and look like canoes.
- The second difference is about the cooking method. Turkish dumplings are cooked in simmering water just like pasta whereas Armenian dumplings are baked until golden. The Turkish version is only lightly baked if it is to be stored in the fridge or freezer.
- Finally the serving is a bit different too. Baked Armenian dumplings are served in some broth which is made with a combination of tomato paste and chicken broth (or beef/lamb broth). It is then topped with garlicky yogurt. On the other hand, boiled Turkish dumplings are served with garlicky yogurt sauce and a spiced butter sauce on the very top.
- In both Turkish cuisine and Armenian cuisine, it is optional to sprinkle extra spices like sumac, red pepper flakes and dried mint on dumplings right before eating.
Variations
Although the traditional recipe calls for a meaty filling, vegetarian versions are becoming popular too. You can stuff the dumplings with cooked green lentils, potatoes or even pumpkin puree. What else to add totally depends on your taste. Also, you can prepare different sauces too. Traditionally, it is topped with yogurt sauce, but you can use sour cream too.
If you want to make it vegan, you have to leave the egg in the dough out and use a plant based yogurt for topping. Another creation could be making a sauce with tomato puree and basil.
More Turkish Recipes
You might also like:
As always: If you make this recipe, let us know what you think by rating it and leaving a comment below. And post a pic on Instagram too—tag @give_recipe so we can see!
Sign up for the FREE GiveRecipe Newsletter to get the new recipes into your inbox! And stay in touch with us on Facebook, Pinterest, YouTube and Instagram for all the latest updates.
📖 Recipe
Manti Recipe (Turkish Ravioli)
Turkish manti dumplings. Homemade pasta filled with a spicy ground beef mixture, cooked and topped with garlicky yogurt and butter sauce.
- Prep Time: 40 minutes
- Cook Time: 10 minutes
- Total Time: 50 minutes
- Yield: 2 1x
- Category: Dinner
- Method: Cooking
- Cuisine: Turkish
Ingredients
Dough:
- 1 cup whole wheat flour
- 1 egg
- 1 tsp salt
- ¼ cup lukewarm water
Filling:
- 200g ground beef (90% lean)
- 1 onion, chopped finely
- ¼ bunch parsley, chopped finely
- ½ tsp salt
- A pinch of black pepper
- 1 tsp pepper paste
Yogurt Sauce:
- 1 cup yogurt
- 2 cloves garlic, mashed
- A pinch of salt
Butter Sauce:
- 2 tablespoons butter
- 1 tablespoon olive oil
- 2 tsp red pepper flakes or chili, sweet or hot
- 1 tsp dried mint
- 4 cups water to boil dumplings
Instructions
- Make the dough by combining flour, eggs, salt and water until everything holds together. Knead it for 5-10 minutes. It won't be a very soft dough.
-
Knead it well until you have a not very soft dough. You can add extra water or flour to have this result. Cover it with a damp kitchen towel and let it rest for 30 minutes.
-
Prepare the filling. In a medium bowl, combine ground meat, finely chopped onions, parsley, salt and pepper. Put it aside.
-
Sift a little flour on the counter. Grab the dough ball and roll it out, not very thin, about 2mm thick.
-
Cut it first into strips, then into small squares.
-
Place about ½ teaspoon filling on each square.
-
Close them up patiently. First fold the tiny square into two and seal all the opposite corners of the dough in the center. Put them on a parchment paper lined baking sheet.
-
Heat 4 cups of water in a pot, add in a pinch of salt and a drop of oil. Bring it to boil. Add in the dumplings and let it simmer until tender, for 10-12 minutes.
-
Transfer them into bowls with a slotted spoon.
-
For the yogurt sauce, mix yogurt, salt and garlic.
-
For the butter and oil sauce, melt butter and add in olive oil. Add in dried mint and red pepper flakes or paprika, stir. Take it after about 20 seconds.
-
To serve, pour some yogurt sauce on the dumplings and drizzle a little oil sauce over it before serving.
Notes
- Let the manti dough sit covered with a damp kitchen towel for about 30 minutes before rolling it out.
-
Use a 90% lean ground beef for the filling to have a better taste and texture.
-
The ground beef filling shouldn’t be juicy. Otherwise the juice will soften the dough squares and distort the shape of dumplings. So don’t puree the onion. It’s better to chop the onion with a knife.
-
Close up the tiny manti dough squares as fast as you can. Otherwise, they might dry out as they sit and it gets harder to seal them.
-
Just like you do when cooking pasta, add a pinch of salt and a drop of oil into the simmering water when cooking manti. They won’t stick to one another this way.
-
To have even richer flavor, you can add beef stock in the simmering water and then cook the fresh dumplings in it.
-
Cook the dumplings for about 10-15 minute, not longer than this. Check them after 10 minutes and remove if they are tender enough.
-
To store: If you make more dumplings than needed or if you are making a big batch with a friend, you can store them for later cooking. To do this, bake the dumplings on a baking sheet in a preheated oven at 350F/180C for 15-20 minutes or until slightly golden. Let them cook and keep them in an airtight container in the fridge for up to 3 days or in the freezer for up to 3 months.
Nutrition
- Serving Size: 1 bowl
- Calories: 687
- Sugar: 7.5 g
- Sodium: 3070.1 mg
- Fat: 33 g
- Carbohydrates: 54.7 g
- Protein: 47.1 g
- Cholesterol: 202.1 mg
Lisa Aktug says
I’ve been wanting to make this at home for my turkish mother-in-law as it is almost impossible to find here in the states in restaurants or even middle eastern stores. I just did a google search and your recipe popped right up! I can’t wait to try it and surprise her. Thank you so much for sharing - she is 87 and this will make her so happy. <3
Zerrin says
Hi Lisa! I'd be really happy if you make it for your mother-in-law. And it will be my honor if a Turkish woman at that age loves my recipe. Would love to hear the result when you have a chance to try it.
QL7 says
I am so glad I found this recipe. I first had these in a Turkish restaurant somewhere in Boston a few years ago, and they were delicious. I remember the sauce had mint in it. So good.
Zerrin says
This is a favorite of almost all Turkish people. Hope you have a chance to make it soon. Would love to hear your feedback then.
Ursula says
Hi,
please let me know how many mantis did you get from this dough
Thanks
Zerrin says
Well, I've never counted them, they are so tiny. But I can say that these are for two or three portions.
Alex says
Hello, quick question on this recipe. Do you cook the beef filling prior to stuffing into the dumplings? Or does it cook while they boil?
Zerrin says
Hi Alex! No, we don't cook the filling beforehand. As they are so small in size, they can be cooked when boiling in some minutes.
Turkey's For Life says
We've never even considered making our own mantı (we have a decent yufkacı down the road from us). It look time consuming but worth the effort as it looks lovely. You may have tempted us to try ourselves, Zerrin. 🙂
Julia
Zerrin says
Hi Julia! It's great if you are happy with the manti you buy from your yufkacı! I don't really like the ones I buy from shops here. If you're looking for some culinary experience, you should try it:)
Wendy says
Zerrin, your photos are wonderful. I am learning so much from your posts. You are introducing me to so many foods that are new to me. They all look delicious! I think I will start with the pide though. I am guessing that making these dumplings takes practice. Yours are beautiful!
Zerrin says
Thank you Wendy! It's my pleasure! Making pide first is a good idea as it's easier:) But I'm sure you can make these dumplings too!
Monet says
What a beautiful process and what a wonderful reward. Could these dumplings look any better? Thank you so much for sharing. I have had a long day...and I needed something delicious to cheer me up. I hope you are well. Enjoy the rest of your week. Happy Spring!
Zerrin says
Thank you Monet! These dumplings always rock! I may not have time to make these after birth, so I thought I had to share the recipe before our son comes:) Happy Nevruz and happy Spring to you too!
Reeni says
Those are so tiny Zerrin! What patience you have to form them all. It must be a labor of love. I bet they are amazing!
Zerrin says
Reeni, these dumplings are so tasty that I don't think of the labor they require! It's definitely worth every single minute of work!
Susana I. says
Sorry, I read about the flours. So forget about that questions, just read the pepper paste one 🙂
Susana I. says
Hi, they look good, first time hearing of this dish. I have a couple questions so I can try and make it one of this days. Can I use all-purpuse flour in case I can´t find whole wheat? Is it too much differece? And, for the filling, can I substitute the pepper paste? (I´m not sure where/if I can get it here).
Thanks!! 🙂
Zerrin says
Hi Susan! You can definitely use all purpose flour, you may need to decrease the amount of water a little then. Dough will not be soft and sticky, so you can play with the amounts of flour and water. Also, pepper paste is not a must in this recipe, you can just leave it out. Maybe you can add a little chili powder to give it a reddish color, but it's optional.
Susana I. says
Thanks!! 🙂 What a quick reply! I´ll try them.
Zerrin says
You're welcome Susan! Would love to hear the result when you try!
Ozlem's Turkish Table says
Dear Zerrin, your manti is a work of art!! : ) I know it is a labor of love, but what a result, your photos are wonderful and inspired me to have a go at them, hope soon. As you say, it would be wonderful to have friends around to make this feast, eline saglik!
Zerrin says
Thank you Ozlem! Glad to hear that my manti inspired a talented cook like you! It's always better to make such dishes with some friends!
TasteofBeirut says
Here in Beirut, mantis are sold frozen and are called Armenian shish barak! 🙂
Love your version, made all the more exotic with a Kirghiz touch! I found in Beirut a rolling pin called mantimatik made especially for making manta, it cuts them into perfect tiny squares as you roll them out; I confess though i love your rolling pin!
Zerrin says
In some regions, these mantis are even smaller and they are called spoon borek! I've heard that there are mantimatiks here in Turkey too, but never used used it. Love to work with my rolling pin:)
Ilke says
All in perfect combination! You are right, the ones you can find in the stores are tasteless and does not have filling. I paid a hefty price to buy from the Middle Eastern store here in the US several weeks ago, Gulluoglu brand I think. It was just dough - no filling. We were so mad, we could have purchased ten boxes of pasta for what I paid for that small box.
So, making your own is way to go. My grandma bakes it first, then boils it but I find it easy just to boil in one step 🙂
Zerrin says
Sorry for your disappointment! Gulluoglu is so famous for its baklava, but I didn't know that it produces manti too. So everyone (every brand) should produce what they are good at! And making manti at home is always the best as you can decide the amount of filling you place in dumplings. I sometimes bake it to freeze, but I just boil raw if I make it right away. I think it is more flavorful this way.
TOBALDI-Jo says
Super idée et cela donne envie ! bravo
Rosa says
So tiny and pretty... That is something I have been dreaming of making since quite a while now. Your manti are fabulous
Cheers,
Rosa
Zerrin says
People find it a bit difficult because they are that tiny, but I think a little work makes everything tastier! You will love these Turkish dumplings Rosa!