Turkish Manti


By Elif Selvili

Fairly difficult

Turkish Manti


For 6 Person(s)


  • For the dough:
  • 2 1/2 cups all-purpose flour (plus extra flour for kneading and dusting)
  • 1 teaspoons salt
  • 2 eggs, beaten
  • 1 tablespoons olive oil
  • 1/2 cups whole milk
  • For the filling:
  • 1/2 pounds ground beef, lamb, turkey or crumbled feta
  • 1 medium onion, finely grated
  • 1/3 cups finely chopped flat-leaf parsley
  • 1/2 teaspoons each salt and pepper
  • For the yogurt sauce:
  • 1 1/2 cups plain yogurt
  • 2 garlic cloves, crushed
  • 1/2 teaspoons salt
  • For the toppings:
  • 2 cups stock (beef, lamb, turkey, chicken or vegetable)–for baking
  • 6 tablespoons butter
  • 1 tablespoons dried mint
  • 2 teaspoons milk paprika powder
  • 1 teaspoons chili powder, hotness to taste

Turkish Manti Directions

  1. To make the dough, mix the flour and the salt in a large bowl.
  2. In a separate bowl, lightly beat the eggs and mix in the oil and milk.
  3. Make a well in the middle of the flour, pour in the liquid mixture and mix well with a wooden spoon.
  4. Place the dough on a floured, smooth surface and knead for 8 to 10 minutes (alternately, the dough can be prepared in a bread machine).
  5. Cover and chill the dough for about an hour.
  6. To make the yogurt sauce, mix the yogurt with the salt and crushed garlic, cover and set aside.
  7. To prepare the filling, mix together the ground meat (or cheese), onion, parsley, salt and pepper, then refrigerate in a covered bowl.
  8. Heat the oven to 375° and lightly grease a baking dish.
  9. Place the dough on a floured surface and cut into 4 pieces.
  10. Cover the dough with a cloth and roll each piece with a rolling pin, one at a time, to about a 1/16-inch thickness.
  11. Cut the dough into 2-by-2-inch squares. Save the irregular pieces to be used in another recipe that calls for homemade noodles.
  12. Place a tiny amount of the filling into each square—roughly ½ t. per piece.
  13. Keep your hands lightly dusted to prevent sticking and bring all 4 corners together, then seal by gently squeezing the edges—creating a square bundle with a cross pattern on top.
  14. Place the dumplings in the baking dish and bake for 15 to 18 minutes—until lightly browned.
  15. Warm the stock in a small pan but don’t bring it to a boil.
  16. Remove the baking dish from the oven and pour the warmed stock over the dumplings.
  17. Return to the oven, reduce the heat to 350° and bake another 10 to 15 minutes—until most of the stock is absorbed. (Alternately, to cook the mantı by boiling, bring a pot of salted water to a boil and add the mantı a few pieces at a time—stirring occasionally to prevent sticking. The mantı will rise to the surface as it cooks—finishing in about 15 minutes. Remove the mantı with a slotted spoon.)
  18. Transfer the dumplings to a serving platter.
  19. In a small pan, heat the butter and stir in the paprika, mint and chili powder until it sizzles.
  20. Pour the yogurt sauce over the mantı and drizzle with the spiced butter.
  21. Serve immediately.

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