Turkish Manti Recipe: Homemade Dumplings with Yogurt & Sauce

Start a journey to Turkey with the turkish manti recipe. These small turkish dumplings are filled with spiced ground meat.

They’re topped with a garlicky yogurt sauce and chili butter. This dish is a favorite in traditional turkish cuisine.

Making homemade manti is a special task. It brings families together. They work together to make this authentic turkish recipe.

Manti’s history goes back to the 13th century. It started with Turkic tribes moving from Central Asia to Anatolia. The name “manti” comes from “mantu,” meaning dumplings in Turkic languages.

Today, manti is loved in Turkey and other places like Armenia, the Caucasus, Central Asia, Afghanistan, and China.

The dough for manti is made with flour, egg, and water. The filling has ground beef or lamb, onions, and spices like cumin and red pepper flakes. In Central Anatolia, they also make a vegetarian version with chickpeas.

• Manti is a traditional Turkish dumpling dish filled with spiced meat or chickpeas.
• The dough is made with flour, egg, water, olive oil, and salt.
• Manti is typically served with a garlic yogurt sauce and spiced oil.
• Par-baking the manti at 350°F (175°C) for 8-10 minutes before boiling helps maintain their shape.
• Manti can be frozen for up to 3 weeks after baking for easy future meals.

Turkish manti is a savory delight with a long history. It comes from Central Asia’s nomadic tribes. Now, it’s a key part of Turkish cuisine, bringing families together.

The classic manti is walnut-sized and boiled. But, different regions have their own twists. Kayseri, for example, is famous for its 36 manti variations. Their mantısı is small, filled with lamb, onions, and spices, served with butter and tomato sauce.

Manti started with Central Asia’s nomads. Over time, it changed to fit Turkish tastes. Making manti is a big deal, often for special events. It shows hospitality and care, with many helping out.

Turkey’s manti shows off its culinary diversity. Kayseri has small dumplings, while Sinop has bigger ones with walnuts. Gaziantep’s manti is tiny, filled with lamb, served in a warm broth. There are even veggie options, like lentil or potato fillings.

Traditional manti recipes are family treasures. They use flour, warm water, and an egg for the dough. The filling is ground meat and onion, seasoned with salt and pepper.

They’re served with a garlicky yogurt sauce and melted butter. You can add tomato sauce, chili flakes, sumac, and fresh herbs for extra flavor.

To make perfect homemade Turkish manti, you need fresh ingredients. The dough requires all-purpose flour, eggs, salt, and water. These ingredients make a soft, pliable dough.

The filling is made with lean ground beef or lamb, finely chopped onions, salt, and pepper. This mix creates a flavorful and juicy center for the dumplings.

The traditional Turkish yogurt sauce is a must. It’s made with thick, creamy yogurt, minced garlic, salt, and olive oil. This cool, tangy sauce complements the hot dumplings well.

The spiced butter sauce is also essential. It’s made by melting butter with red pepper paste or tomato paste, dried mint, sumac, and Aleppo pepper. This sauce adds a rich, aromatic flavor to the dish.

Using high-quality ingredients is key for the best flavor and texture. Roll out the dough to about 2mm thickness. Fill each dumpling with about 1 teaspoon of meat mixture.

Cook the dumplings for 10-15 minutes. Check for tenderness after 10 minutes.

Making the perfect manti dough is key to a great Turkish dish. You need the right ingredients, knead it right, and shape it well. This makes the dough just right for the dumplings.

To make the best manti dough, you’ll need:

• 3 cups of flour (plain or 00 flour)
• 3 large eggs
• 70ml (1/4 cup) water
• 1 tsp salt

These ingredients give the dough the right feel. It’s elastic but firm, perfect for rolling and shaping.

Kneading the dough is very important. Mix the ingredients and knead for 10 minutes. This makes the dough smooth and elastic.

After kneading, cover the dough with a damp towel for 30 minutes. This makes the dough easier to work with.

Roll the dough to about 1/16th of an inch thick. This makes the dumplings cook evenly and stay soft.

Then, cut the dough into 1 ½ inch squares. Traditionally, 40 manti should fit on one spoon. This recipe makes about 120 dumplings, great for sharing or leftovers.

With the right dough, kneading, and shaping, you’ll make delicious Turkish manti. Your family and friends will love them.

The heart of every delectable Turkish manti dumpling lies in its savory meat filling.

To create an authentic manti filling recipe, you’ll need a mix of ground beef or lamb, finely chopped onions, and aromatic seasonings.

The key to a flavorful filling is using high-quality ingredients and finding the right balance of flavors.

When preparing the ground beef or lamb filling, it’s crucial to choose meat with the right fat content.

Traditional Turkish manti recipes often use 500 grams of medium-fat ground beef or lamb.

The meat is mixed with finely grated onion, which adds depth and sweetness. Aim to use about 3 dry onions for the perfect onion-to-meat ratio in your manti filling.

Seasoning manti filling is an art in itself. A classic seasoning blend includes salt, black pepper, oregano, and ground red pepper.

You can adjust these to suit your taste. Some modern variations add fresh herbs like parsley, dill, or mint for a fresh touch.

The key is to season generously, ensuring each bite of manti is bursting with flavor.

When assembling your manti, aim to fill each square with about ¼ teaspoon of the savory meat mixture.

The goal is to create bite-sized dumplings that are easy to eat and bursting with flavor.

Remember, authentic Turkish manti is traditionally sized no bigger than a thumbnail, so keep your filling portions small and consistent.

With a perfectly seasoned ground beef or ground lamb filling, your homemade Turkish manti will transport your taste buds to the heart of Anatolia.

Experiment with different seasoning blends and ratios to find your perfect manti filling recipe. Enjoy the satisfying process of crafting these delightful dumplings from scratch.

Making Turkish manti dumplings is fun and creative. It combines savory filling with delicate dough. With a few simple steps, you can make perfect, bite-sized manti that everyone will love.

Start by rolling out the dough to 1/8 inch thick. Cut it into 2-inch squares. Place a tablespoon of meat filling in the center of each square. Use the same amount for each to cook evenly.

Folding the manti is the best part! Pinch the dough’s corners together to seal it. You can try different shapes like the “canoe” or “pyramid.” Find the one you like best.

Here are some tips for folding manti:

• Flour your fingers to avoid sticking.
• Make sure the edges are tight to keep the filling inside.
• Use water to moisten your fingers if the dough gets too dry.

It’s important to make your manti the same size. This ensures they cook evenly. If you have extra filling, freeze it for later.

After assembling, cook your manti. Steaming is the traditional way. Boil water in a steamer for about 40 minutes. This method keeps the dumplings’ shape and makes the filling tender.

With practice, you’ll get better at making manti. Enjoy the creative process and the delicious results of your homemade Turkish manti!

There are two ways to cook manti: boiling or baking. To boil, cook the dumplings in 1 liter of salted water for about 5 minutes. They will float when done. For baking, first lightly golden them in the oven, then boil for 2-3 more minutes.

To make the yogurt sauce, mix 1 cup of yogurt with 2 cloves of garlic and a pinch of salt. Add water if it’s too thick. For a special touch, try walnut sauce with 300 grams of crushed walnuts and 50 grams of melted butter.

The spiced butter sauce adds a lot of flavor. Mix 2 tablespoons of butter with 1 1/2 tablespoons of olive oil. Add 1/2 tablespoon of Aleppo pepper, 1 teaspoon of sumac, and 1 1/2 tablespoons of tomato paste. You can adjust the heat by changing the amount of Aleppo pepper.

When you serve manti, drizzle the spiced butter sauce over them. Add fresh mint leaves on top. This mix of flavors and textures makes for a great Turkish meal.

Freezing manti is a great way to enjoy this savory Turkish dumpling delight anytime. You can make a large batch and store them in the freezer for up to 3 months. This make-ahead manti technique allows you to have a delicious meal ready in minutes.

To freeze manti, start by par-baking the dumplings for 10-15 minutes at 350 degrees Fahrenheit.

This initial cooking helps set the shape and texture of the manti. After par-baking, let the dumplings cool completely before placing them on a baking sheet lined with parchment paper.

Ensure the manti are not touching each other to prevent them from sticking together during freezing. Place the baking sheet in the freezer for about 2-3 hours, or until the manti are solid.

Once frozen, transfer the manti to a sealed freezer bag or airtight container. Label the bag with the date and contents for easy reference.

When you’re ready to enjoy your frozen manti, simply boil them straight from the freezer for an additional 5-10 minutes, or until they float to the surface and are heated through.

This method ensures that your manti maintain their texture and flavor, even after storing them in the freezer.

If you prefer not to freeze your manti, you can also store par-baked or fully cooked dumplings in the refrigerator for up to 3 days.

To reheat refrigerated manti, boil them for a few minutes, steam them for 5-10 minutes, or pan-fry them until the bottoms are golden brown and then steam for an additional 2-3 minutes.

You can also reheat manti in the microwave for 1-2 minutes, but be sure to check them frequently to avoid drying out.

By mastering the art of freezing and storing manti, you can enjoy this traditional Turkish dish whenever the craving strikes. Whether you’re reheating frozen manti or serving freshly made dumplings, these techniques ensure that your manti will always be perfectly cooked and full of flavor.

Making Turkish manti takes patience, practice, and detail. To get it right, keep the dough firm and roll it thin. Make sure all dumplings are the same size and seal them well. It might take about 2 hours, including 30 minutes for the dough to rest.

The effort is worth it. These savory dumplings are a favorite in Turkish food. They’re loved for their taste and texture.

You can try different fillings or spices to make manti your own. Turkish food uses over 200 spices, like sumac, cumin, and pul biber. A serving of manti, about 200 grams, has 300-400 calories and can have up to 20% meat.

Manti is best served as a main dish with yogurt and spiced butter. Pair it with a simple salad for a complete meal. Its popularity is growing worldwide, with 40% more Turkish restaurants offering it in the last five years.

Follow the steps in this article to make perfect manti. Share these delicious dumplings with your loved ones. Dive into Turkish cuisine and enjoy making authentic Turkish manti at home.