Manti
“Tiny Turkish dumplings filled with spiced lamb, served with garlicky yogurt and chili-butter sauce.”
Flour
Onion
Yogurt
Garlic
Butter
MintWhere it comes from
Manti is a cherished dish in Turkish cuisine, believed to have originated from Central Asia and later brought to Anatolia. These delicate dumplings are often associated with family gatherings and celebrations, reflecting the warmth of Turkish hospitality. A surprising twist is the diversity of manti shapes and fillings across different regions.
On the Palate
How it's made
5 steps · Show ↓50 min active · 30 min waiting
How it's made
5 steps · Show ↓- 110 min
In a large bowl, mix flour, egg, and a pinch of salt, adding water gradually until a firm dough forms. Knead on a floured surface until smooth, about 10 minutes. Let rest under a damp cloth for 30 minutes.
- 210 min
For the filling, finely chop the onion and mix it with the ground meat, salt, and pepper. Roll out the dough very thinly and cut into small squares, about 4 cm each.
- 315 min
Place a small spoonful of meat mixture in the center of each square. Fold the corners over the filling and pinch to seal tightly.
Watch outEnsure all edges are sealed well to prevent the filling from leaking during cooking.
- 410 min
Bring a large pot of salted water to a boil. Gently drop the manti into the water and cook until they float to the surface and are tender, about 10 minutes.
- 55 min
Melt butter in a small pan until it turns a golden brown. Pour over the cooked manti, then top with a mixture of yogurt and crushed garlic. Sprinkle with dried mint before serving.
