Turkish
Mantı
Tiny Turkish dumplings filled with spiced minced meat, boiled until tender, then covered with garlicky yogurt and sizzling red pepper butter. This is the traditional, hands-on method, with small folded parcels and the familiar finish of dried mint and sumac.
Ingredients
- All-purpose flour1 1/2 cups
- Egg1 large
- Water1/4 cup, plus more if needed
- Fine salt1 tsp, divided
- Minced beef or lamb200g
- Onion1 small, finely grated
- Black pepper1/2 tsp
- Plain thick yogurt1 cup
- Garlic2 cloves, crushed
- Butter2 tbsp
- Turkish red pepper flakes1 tsp
- Dried mint1 tsp
- Sumac1/2 tsp
Method
- Put the flour in a bowl, make a well in the center, and add the egg, 1/2 tsp salt, and water.
- Mix into a firm dough, adding only a teaspoon of extra water at a time if it is too dry to come together.
- Knead the dough on an unfloured surface for 8 to 10 minutes until smooth and elastic.
- Cover the dough with a clean cloth and let it rest for 30 minutes.
- For the filling, combine the minced beef or lamb, grated onion, 1/2 tsp salt, and black pepper, then knead briefly until evenly mixed.
- Stir the crushed garlic into the yogurt and set it aside at room temperature.
- Divide the rested dough in half and keep one half covered while working with the other.
- Roll the dough very thinly on a lightly floured surface, aiming for a sheet about 1 mm thick.
- Cut the dough into small squares about 2.5 cm wide.
- Place a tiny amount of meat filling in the center of each square, using less than you think so the mantı will close properly.
- Bring the opposite corners together over the filling and pinch the seams tightly to form small sealed dumplings.
- Repeat with the remaining dough and filling, placing the shaped mantı on a floured tray as you work.
- Bring a large pot of salted water to a boil.
- Add the mantı and boil gently for 8 to 10 minutes, until the dough is tender and the filling is cooked through.
- While the mantı cooks, melt the butter in a small pan, add the Turkish red pepper flakes, and let them foam gently for 20 to 30 seconds without burning.
- Drain the mantı lightly, leaving them a little moist, and divide them between two shallow bowls.
- Spoon the garlic yogurt generously over the hot mantı.
- Drizzle the red pepper butter over the yogurt, then finish with dried mint and sumac.
Common questions
Can I substitute yogurt or the meat filling in mantı?
Yes. For the sauce, use thick Greek yogurt if Turkish yogurt isn’t available; thin it only if needed. For filling, lamb gives richer flavor, beef is milder, and a mix works well. Keep the filling finely minced and lightly seasoned.
How long does mantı take from start to finish?
Plan on about 1.5 to 2 hours for a first attempt. Dough resting takes 30 minutes, and shaping is the most time-consuming part. If you work efficiently or have help, cooking can be faster.
What are the most common mistakes when making mantı?
The biggest mistakes are using too much filling, rolling the dough too thick, and not sealing the squares tightly. Also avoid overworking the yogurt sauce with heat, which can curdle it. Keep the garlic-yogurt at room temperature.
Can I store mantı before or after cooking?
Yes. Uncooked mantı can be frozen on a tray, then transferred to a bag and cooked from frozen. Cooked mantı keeps 3 days in the fridge, but the dough softens, so store sauce and butter separately if possible.
How should mantı be served for the best flavor?
Serve hot with garlicky yogurt spooned over the dumplings, then drizzle with melted butter mixed with red pepper flakes. Finish with dried mint and a little sumac. A small serving is rich, so a salad or soup pairs well.