Small dumplings filled with seasoned meat, served with yogurt and spices. Originating among Turkic nomads in Central Asia, it reached Turkey through the Silk Road, adapting to local tastes. Evolving into delicate dumplings, manti gained cultural significance—enjoyed at celebrations, prepared meticulously, a Turkish culinary heritage.
According to legend, skilled Turkish housewives can craft them so tiny that 40 can fit on a single spoon.
Here’s how you can make delicious Turkish Manti at home:
Ingredients:
For the dough:
2 cups all-purpose flour
1 large egg
1/2 teaspoon salt
Water (as needed)
For the filling:
250g ground beef or lamb
1 small onion, finely chopped
1 clove garlic, minced
1/2 teaspoon ground black pepper
1/2 teaspoon ground cumin
Salt to taste
For the sauce:
1 cup plain yogurt
2 cloves garlic, minced
2 tablespoons butter
1 teaspoon paprika
Fresh mint leaves, chopped
Red pepper flakes (optional)
Salt to taste
Instructions:
Prepare the Dough:
In a mixing bowl, combine the flour, egg, and salt.
Gradually add water and knead until a smooth and elastic dough forms.
Cover the dough with a damp cloth and let it rest for about 30 minutes.
Make the Filling:
In a bowl, mix the ground meat, chopped onion, minced garlic, black pepper, cumin, and salt.
Cover and refrigerate the filling mixture for about 15-30 minutes to allow the flavors to meld.
Roll Out the Dough:
On a floured surface, roll out the dough as thin as possible.
Cut the dough into small squares, about 1.5 inches by 1.5 inches.
Assemble the Dumplings:
Place a small amount of filling (about 1/2 teaspoon) in the center of each dough square.
Fold the dough over the filling to create a triangle and pinch the edges to seal.
Cook the Manti:
Bring a large pot of salted water to a boil.
Gently drop the manti into the boiling water and cook for about 8-10 minutes, or until they float to the surface.
Remove the cooked manti using a slotted spoon and place them on a serving dish.
Prepare the Sauce:
In a small saucepan, melt the butter over low heat.
Add minced garlic and cook until fragrant, but not browned.
Stir in paprika and remove from heat.
Serve:
Arrange the cooked manti on a serving plate.
Drizzle the garlic butter sauce over the manti.
Spoon yogurt over the manti and sauce.
Garnish with chopped mint leaves and, if desired, red pepper flakes.
Enjoy your homemade Turkish Manti with its delicious combination of flavors and textures!
