Manti Recipe (Turkish Ravioli)

Manti dumplings with a generous amount of yogurt,melted butter and spices in a white bowl on a dark background. Spices in a tiny white bowl on the side.

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5 from 2 reviews

Turkish manti dumplings. Homemade pasta filled with a spicy ground beef mixture, cooked and topped with garlicky yogurt and butter sauce.




  • 1 cup whole wheat flour
  • 1 egg
  • 1 tsp salt
  • ¼ cup lukewarm water


  • 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


  1. 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.

  2. Prepare the filling. In a medium bowl, combine ground meat, finely chopped onions, parsley, salt and pepper. Put it aside.

  3. Sift a little flour on  the counter. Grab the dough ball and roll it out, not very thin, about 2mm thick.

  4. Cut it first into strips, then into small squares.

  5. Place about 1/2 teaspoon filling on each square.

  6. 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.

  7. 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.

  8. Transfer them into bowls with a slotted spoon.

  9. For the yogurt sauce, mix yogurt, salt and garlic.

  10. 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.

  11. To serve, pour some yogurt sauce on the dumplings and drizzle a little oil sauce over it before serving.


  1. Let the manti dough sit covered with a damp kitchen towel for about 30 minutes before rolling it out.
  2. Use a 90% lean ground beef for the filling to have a better taste and texture.

  3. 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. 

  4. 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.

  5. 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.

  6. To have even richer flavor, you can add beef stock in the simmering water and then cook the fresh dumplings in it.

  7. Cook the dumplings for about 10-15 minute, not longer than this. Check them after 10 minutes and remove if they are tender enough. 

  8. 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.