Learn how to make delicious Manti, a popular dish in Turkish cuisine. These handmade miniature dumplings are filled with spiced meat, topped with creamy garlicky yogurt and finished with a rich tomato butter sauce. Try it for yourself with our easy-to-follow recipe.
Ingredients:
Dough
▢3 cups All purpose flour
▢1 large Egg, beaten
▢½ teaspoon Kosher salt
▢1 cup Water
For the Filling
▢½ lb Ground beef
▢1 Yellow onion, grated and squeezed
▢1 teaspoon Kosher salt
▢1 teaspoon Pul biber, Aleppo pepper
Tomato sauce
▢3 tablespoons Unsalted butter
▢2 tablespoons Olive oil
▢1 tablespoon Pepper paste
▢1 teaspoon Tomato paste
▢1 teaspoon Pul biber, Aleppo pepper
Garlicky Yogurt
▢1 cup Whole milk yogurt
▢½ teaspoon Salt
▢1 clove Garlic , grated
▢1 teaspoon dried mint
Instructions:
Prepare the Dough
Combine the all-purpose flour, beaten egg, salt, and water in a large mixing bowl. Knead the dough for about 8-10 minutes until it becomes firm and elastic. Divide the dough into four equal pieces, wrap each in plastic wrap, and refrigerate for 30 minutes
To Make the Filling
In a medium bowl, mix the ground beef, grated onion, salt, and pul biber. Stir until well combined. Set the filling aside while you roll out the dough.
Roll Out the Dough and Shape the Manti
Lightly flour a large baking sheet and set it aside Then lightly flour your work surface and roll out one piece of dough into a thin sheet, about 1/16-inch thick.
Use a sharp knife to cut the dough into 1-inch squares. Place a small amount of the beef filling—about ¼ teaspoon—in the middle of each square.
Shape the manti and pinch the opposite corners of each square together, forming a small bundle. Place the prepare dumpling on the baking sheet that you previously floured.
Repeat with the remaining dough and filling and place all the prepared manti on the baking sheet and lightly top them with flour and toss them so they don’t stick to each other.
Cook the Manti
Bring a large pot of salted water to a boil. Add the manti in batches, stirring occasionally to prevent sticking.
Cook for about 6-8 minutes, or until the dumplings float to the surface and the dough is tender.
Using a slotted spoon, transfer the cooked manti to a bowl and toss with a little olive oil to prevent them from sticking.
Prepare the Tomato sauce
In a small saucepan, melt the butter over medium heat. Add the olive oil, pepper paste, and tomato paste, stirring to combine. Cook for 1-2 minutes until the mixture is fragrant. Add the pul biber (Aleppo pepper) and cook for another minute. Remove from heat and set aside.
Make the Garlicky Yogurt
In a bowl, whisk together the yogurt, salt, grated garlic, and dried mint. Taste and adjust the seasoning as needed. Keep it chilled until ready to serve.
Assemble and Serve
To serve, spread a generous amount of garlicky yogurt on the base of a serving plate or bowl. Add the cooked manti on top, followed by more yogurt. Drizzle the tomato butter sauce over the dumplings, ensuring each bite is coated with the rich, flavorful topping. For a finishing touch, sprinkle with additional dried mint or Aleppo pepper.
It’s always fascinating to me how every cuisine and culture has something with dough and then a filling. You’ve got dumplings, you’ve got mu, you’ve got monty. They’re all very delicious. Now, this one is Turkish monte and I truly love it. In this day and age where we’re rushing all the time to just go to appointments or get to classes or just get things done and then at night we’re even too tired to sleep. Something like Monty just helps you slow down for a little bit. This repetitive action of filling every little dumpling with this meat mixture, forming every one of them, cooking the dish, and then serving it with garlicky yogurt and a delicious spiced butter. It’s more than just a recipe. So therapeutic and just enjoying the fruit of your labor is something not to be taken lightly. I encourage you to give this a try and enjoy.
Dining and Cooking