Learn how to make traditional Turkish Manti – tiny dumplings filled with seasoned minced meat, served with creamy yogurt-garlic sauce and melted butter. This easy step-by-step recipe shows you everything from rolling the dough to preparing the perfect sauce.
Perfect for beginners or anyone who loves homemade Turkish cuisine. Make your own Manti at home and enjoy a delicious taste of Turkey!
Ingredients:
• Flour
• Eggs
• Minced meat
• Onion
• Yogurt
• Butter
• Spices
Instructions:
1. Roll out the dough and cut into small squares.
2. Fill each square with seasoned minced meat.
3. Fold into tiny dumplings.
4. Boil until cooked.
5. Prepare yogurt-garlic sauce and melted butter with red pepper.
6. Drizzle sauce over cooked Manti and serve.
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Ingredients are laid out on a wooden counter. Flour, eggs, minced meat, onion, yogurt, butter, and spices waiting to begin the mantu journey. A bowl of flour stands ready as eggs are incorporated, signaling the start of the dough. Water and a pinch of salt join the flour to form a soft elastic dough under patient hands. Minced meat is seasoned with chopped onion and spices to become the filling for the tiny dumplings. The dough rests while flavors mingle in the filling. A moment of calm before the shaping begins. A portion of dough is rolled out into a thin sheet. The texture promising delicate dumplings. The dough is gently cut into small squares, each square a potential pocket of flavor. A dollop of meat sits at the center of each square, ready to be folded into treasure-like packets. The dough is folded and pinched shut, forming the classic tiny dumpling of mantto. More manty packets are made, lined up neatly like a miniature army ready for cooking. A large pot fills with water as steam begins to rise, echoing the simmer to come. Mantar gently dropped into the boiling water. The kitchen filling with a comforting aroma. As the mant cook, a velvety yogurt sauce with garlic awaits its moment of glory. Butter melts gently and is whisked with red pepper for a warm peppery drizzle. The sauce for manti comes together. A spoonful of yogurt, minced garlic, and a touch of salt. Steam light and mantar lifted from the pot, tender and plump, ready to be sauced. A generous swirl of yogurt garlic sauce coats each dumpling with creamy coolness. The melted butter with red pepper is spooned over the sauced mantu for a fragrant finish. A final drizzle coats the dish, harmonizing the richness with a hint of spice. The plated mant gleams under warm kitchen lighting, ready to be enjoyed. A cozy candle lit kitchen ambiance fills the scene as the dish is presented with care. Steam rises in soft curls as the family gathers to savor the comforting Turkish tradition. The first bite reveals a balance of tender dough, savory filling, and tangy yogurt cream. More manu pieces are plated, their shapes perfect and appetizing under the warm light. The camera glides closer to capture the glossy finish and the delicate folds. A gentle top- down shot reveals the rustic plate, the steam, and the cozy kitchen setting. Closeup on the yogurt sauce as garlic specks swirl into creamy clouds at top the dumplings. Butter, oil, and pepper create a glossy glaze that clings to every ridge of the manta. The final plate is dusted with a touch of spice for a fragrant finish. A warm kitchen soundtrack sets the mood as the camera lingers on the finished dish.
Dining and Cooking