Welcome back to Culinary Compass! Today, we are demystifying the beloved Turkish classic: Manti (meat dumplings). Traditionally, Manti is a labor of love requiring hours of dough preparation, but we’re sharing a professional cooking technique shortcut using store-bought pasta sheets. This method delivers the authentic, satisfying flavor of gourmet Manti with minimal effort, making it perfect for healthy living and busy weeknights.
Learn how to create a flavorful ground meat filling seasoned with garlic, onion, and spices. We show you two delicious versions: simple boiled Manti served with cooking liquid (a great way to lock in nutrition) and Manti simmered in a savory tomato sauce. We also include a critical tip for meal prep—how to freeze your prepared Manti so you always have a healthy, gourmet meal ready to go. Finish this dish off with a decadent drizzle of homemade garlic yogurt!
If you love easy recipes that don’t compromise on flavor or quality, hit subscribe! Let us know in the comments which Manti variation you prefer.
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### FULL RECIPE: Easy Turkish Manti (Serves 4-6)
**INGREDIENTS**
**For the Filling:**
* 300 grams (10.5 oz) Ground Meat
* 1 small grated Onion
* 1 clove Garlic (grated)
* 1 teaspoon Black Pepper
* 1 teaspoon Salt
* 1 teaspoon Red Pepper Flakes
**For the Manti:**
* Store-bought Manti Pasta Sheets (approx. 1/2 standard package)
* 1 quart Water + 1 tsp Salt (for boiling)
**For the Tomato Sauce (Optional):**
* 2-3 tablespoons Vegetable Oil
* 1 teaspoon Tomato Paste
* 2 cups Water
* 1/2 teaspoon Salt
**Instructions:**
1. Combine all filling ingredients and knead until well mixed.
2. Fill pasta sheets with the meat mixture and seal.
3. **To Boil:** Add Manti to boiling, salted water. Cook on medium heat for 20-25 minutes. Serve with the reserved liquid.
4. **To Sauce:** Heat oil, sauté tomato paste until fragrant. Add 2 cups water and 1/2 tsp salt. Add Manti and simmer until cooked through.
5. Serve piping hot, topped with Garlic Yogurt.
Hey everyone and welcome back to my channel. I’m back with another absolutely delicious recipe and today we’re tackling something that might seem tricky. How to make manty without the fuss of kneading dough. You’ll find all the secrets and tips in this recipe right here. We’re going to make these delightful manty using store-bought manty pasta sheets. Super easy. Let’s get right into it. First, for our manty, which will serve about four to six people, let’s take 300 g, that’s about 10.5 oz of ground meat. Into a suitable bowl. On top of that, we’ll add one small grated onion and a clove of garlic. To season it, we’ll add one teaspoon of black pepper, one teaspoon of salt, and one teaspoon of red pepper flakes. Then we’ll need these ingredients until they’re perfectly combined. Now that our manty filling is ready, let’s move on to stuffing them. And our manty pasta sheets are ready, too. We’re just going to fill them up without any special preparation. After you’ve filled a few, you’ll get the hang of it. And trust me, you’ll be filling them much faster and more efficiently. I’ve used about half of a standard package of pasta sheets. Let’s continue filling these up with the meat mixture we prepared. Keep filling them until you’ve used up all the pasta sheets. I’m going to fast forward through this part to save you some time. Once all our pasta sheets are filled with the delicious filling, we can head over to the stove. Let’s get cooking. I’m going to prepare two versions for you today. One plain and one with a tomato sauce. Let’s start with the plain one. After bringing about a quart of water to a rolling boil, we’ll add one teaspoon of salt and a pinch of salt. Our manty pasta sheets are now ready to be boiled. And here’s a great tip. You can actually freeze these by placing them in a freezer bag and popping them in the freezer. Then you can just take them out and boil them whenever you like. For now, I’m adding a portion of them, a little over half, into my boiling water. Into the boiling water. After giving them a quick stir, I’ll reduce the heat to medium and let them simmer and cook. Let them cook away. While our plain mante are cooking away, let’s quickly prepare the one with tomato sauce. Let’s get that sauce going. In a small pot or pan, add about 2 to three tablespoons of vegetable oil and heat it up. Heat that oil. Then add one teaspoon of tomato paste and saute it until it’s fragrant. Get that beautiful aroma going. Now that the tomato paste is nicely sauteed, let’s add about two cups of water and bring it to a boil. To our simmering tomato sauce, we’ll add just a pinch, about half a teaspoon of salt. And then add about one cup of our reserved manty pasta sheets into the tomato sauce. Into the sauce they go and then let them cook. We’ll give them a stir every now and then to make sure both batches of our manty are cooking beautifully. They’re almost done cooking. Look how amazing they look. I’ve been simmering these on medium heat for about 20 to 25 minutes. After a total cooking time of about half an hour, they’re ready to be served piping hot. I cooked these with less water and for a longer time to keep all those nutrients locked in. I don’t want to drain the water, so I’m serving them with this lovely sauce. Of course, if you prefer, you can always drain the water completely using a sieve or colander before serving. Now, I’m transferring the manty I cooked in the tomato sauce to my serving plate. With these incredible aromomas, our manty pasta is ready to be served. And now you can top them with either garlic yogurt or plain, but I’m going with garlic. My personal favorite is garlic. Let’s drizzle on some yogurt.
Dining and Cooking