Description
These handmade Turkish manti are tender dumplings filled with seasoned meat, topped with cool garlicky yogurt and a sizzling spiced oil that’s bursting with flavor. It’s a comforting, deeply traditional dish you’ll want to make again and again. #TurkishFood #ComfortFood #Dumplings
Ingredients
Scale
For the Dough
- 2¼ cups (300g) all-purpose flour, plus more for dusting
- 1 tsp sea salt
- 1 medium egg, beaten
- ½ cup (120g) water
- 2 tbsp extra virgin olive oil, plus more for greasing
For the Garlic Yogurt
- 16 oz plain whole milk yogurt (Turkish or Greek style)
- 2–3 garlic cloves, minced or grated
- Sea salt, to taste
For the Filling
- 8 oz lean ground beef or lamb
- 1 onion, grated or very finely chopped
- Sea salt
- Freshly ground black pepper
For the Spiced Oil
- ¼ cup extra virgin olive oil
- 1 tbsp Turkish red pepper paste or double concentrated tomato paste
- 1 tsp Aleppo pepper
- 2 tsp dried mint, plus more for serving
- 1 tsp sumac, plus more for serving
Instructions
- Make the dough: In a large bowl, mix flour and salt. Add the beaten egg, water, and olive oil. Stir until a shaggy dough forms, then knead for 8–10 minutes until smooth. Cover and rest for 30 minutes.
- Prepare the filling: Combine ground meat, grated onion, salt, and pepper in a bowl. Mix well and set aside.
- Roll and fill: Roll the rested dough into a thin sheet on a floured surface. Cut into small squares (about 1½ inch). Place a small amount of filling in the center of each square. Pinch opposite corners together to form a sealed dumpling.
- Cook the manti: Bring a large pot of salted water to a boil. Add manti and cook for 8–10 minutes, until dough is tender and filling is cooked through. Drain well.
- Prepare the garlic yogurt: Mix yogurt with garlic and salt to taste. Set aside.
- Make the spiced oil: In a small saucepan, heat olive oil over medium heat. Add red pepper paste, Aleppo pepper, dried mint, and sumac. Stir and heat until fragrant, about 2–3 minutes.
- Assemble and serve: Place cooked manti on a plate. Spoon over the garlic yogurt, then drizzle with the spiced oil. Sprinkle with extra mint and sumac if desired. Serve warm.
Notes
- You can make manti ahead and freeze them before boiling. Simply boil from frozen, adding a few extra minutes to the cooking time.
- If Turkish pepper paste isn’t available, use tomato paste and a pinch of chili flakes as a substitute.
- For a shortcut, some people use wonton wrappers instead of homemade dough, though traditionalists may gasp!
- The garlic yogurt can be made a few hours ahead and stored chilled.
Nutrition
- Serving Size: 1 plate
- Calories: 640
- Sugar: 5g
- Sodium: 860mg
- Fat: 34g
- Saturated Fat: 8g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 105mg