turkishTurkish Manti with Garlic Yogurt
Tiny hand-folded beef dumplings served under cool garlic yogurt and a fragrant paprika-butter drizzle.
- Prep:
- 1 hour and 5 minutes
- Cook:
- 20 minutes
- Waiting:
- 30 minutes (resting the dough, 30 minutes)
Method
Read the full method before starting. Cooking times are guides; check texture and doneness as you cook.
Shows the steps one at a time, with a timer for each timed step.
Sharp knife and board
Measure, cut, and arrange every ingredient in order of use. Read the full method and keep finishing ingredients separate.
- 01
Dough
40 minutesKnead the flour, egg, half of the salt and the water for 10 minutes into a firm, smooth dough. Cover and rest for 30 minutes.
Success cueThe dough is smooth and springs back slowly when pressed.
- 02
Filling
10 minutesGrate the onion very finely and squeeze out its juice. Mix it with the beef, the black pepper and the rest of the salt, and keep it in the fridge.
Success cueThe filling is smooth and sticky.
- 03
Shaping
45 minutesRoll the dough very thin, about 1 mm, and cut it into 3 cm squares. Put a pea-size piece of filling on each and pinch the four corners together tightly.
Success cueSmall closed parcels with no filling showing.
Watch outKeep the cut dough covered so it does not dry and crack.
- 04
Boiling
12 minutesGentle simmerCook the manti in plenty of salted, gently boiling water for 8 to 10 minutes, then drain well.
Success cueThe dough is tender and the parcels keep their shape.
- 05
Sauces
4 minutesMedium heatStir the crushed garlic into the yogurt at room temperature. Melt the butter over medium heat, add the paprika and Aleppo pepper and take it off the heat after 30 seconds.
Success cueThe butter is red and foaming, not brown.
Watch outPaprika burns in seconds; take the pan off the heat quickly.
- 06
Serve
2 minutesSpoon the yogurt over the hot manti, drizzle with the paprika butter and sprinkle with the dried mint.
Success cueThe yogurt covers the manti and the red butter runs over it.
Cooking tips
Temper the yogurt to room temperature so it stays creamy instead of seizing over the hot dumplings.
- • Firm dough holds the tiny folds
- • Use only a pea-size amount of filling
Potential allergens
Milk, Egg, Wheat / gluten
Compound ingredients vary by product; check labels and possible cross-contact.
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