How to Make Turkish Mantı

Learn how to make traditional Turkish Mantı from scratch! In this episode, I’m sharing step-by-step how to prepare these tiny, meat-filled dumplings, how to cook and serve them with garlicky yogurt and a buttery sauce. Mantı is one of Turkey’s most beloved comfort foods, full of history, flavor, and love. Whether you’re making a big batch for family gatherings or preparing some to keep on hand in the freezer, this guide will help you master Turkish mantı at home.

For the dough:
4 cups ( 500 g ) flour
1 cup (200 ml ) water
2 eggs
1 teaspoon of salt

For the filling:
400 g ground meat
1 onion
1 teaspoon of salt
1 teaspoon of black pepper
Half a teaspoon of red pepper powder
1 teaspoon of tomato paste

For serving:
greek yogurt
garlic
butter
1 teaspoon of chili flakes

In a bowl, mix flour, egg, saltand water and knead. Once the dough is ready, let it rest for 20- 30 minutes.
In a separate bowl, mix meat grated onion, salt, black pepper and red pepper powder.
Sprinkle some flour on your work surface, roll out the rested dough to the thickness of a knife blade, and cut it into squares 2-2.5 cm wide. Place 1 teaspoon of filling in each square and fold the four corners to close.
Add 1 teaspoon of salt and the closed dumplings to boiling water.
Boil for 5-8 minutes until the dumplings begin to float to the surface. After turning off the heat, add 1 cup of water to the pot to prevent the dumplings from overcooking.
For the yogurt sauce, add 1-2 ladlefuls of the dumpling boiling water to the strained yogurt to thin it and allow it to warm up. Add garlic to the yogurt. You can also add a pinch of black pepper if desired.
For the red butter, melt 2 tablespoons of butter, and red pepper flakes when it starts to foam, remove from heat, and stir. If you wish, you can also make dried mint oil in the same way. Once you’ve plated the dumplings, sprinkle the prepared yogurt sauce, red oil, mint, and sumac over them, and the perfect dumplings are ready to serve.

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