This Turkish manti recipe is a keeper. These little homemade lamb dumplings are beloved all over Turkey and for good reason, they are absolutely delicious served with two sauces and topped with dried mint.
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They actually have a cultural significance as well. Manti are lamb dumplings and have a nick name of Tatar böregi due to the fact, the Manti were being carried by the nomadic Turks and Mongols.
They were dried and then could easily be cooked by just boiling them in water, so they traveled well. It was a central dish in the 15th century Ottoman cuisine and cooked in imperial kitchens.
Manti are most famous in Kayseri where they are made tiny. It is said that it was a test if a woman could make 40 Manti fit in a spoon, she would make a fine bride. Let's just say that would be a very difficult task.
Thank goodness I am already married! My husband was more than happy to enjoy these little homemade lamb dumplings.
Each one is filled with a lamb mixture, it could also be beef or a combination of the two. There are also vegetarian options made with lentils, potatoes or pumpkin.
What makes this dish next level are a few things, two sauces, one is a garlicky yogurt sauce and the other is a spicy oil/butter sauce. Both are delicious on their own but combined amazing. Manti is also alway served with mint, Aleppo pepper flakes and sometimes sumac to add to your desired palate.
I loved this dish and ordered it numerous times on our journey through Turkey. It is so much better when it is homemade. They do sell them pre-made in grocery stores but it is just not the same. This would be a fun dish to make with friends as it is a bit labor intensive to make. So let's do it!
If you want to make a large portion, you can freeze them for later. You just bake them for about 15 minutes before you freeze them. Simply put them on a parchment lined cookie sheet and bake at 350 degrees for 10-15 minutes. Once cool put in ziplock bag and freeze. They will keep up to a month. Cook as normal by boiling in salted water.
If you are looking for more authentic Turkish dishes like this popular Turkish manti recipe, be sure to check out red lentil soup, Turkish stuffed mussels, and Samsa milfoy Tatlisi, a wonderful easy to make dessert recipe to name a few.
If you would like to learn more about the wonderful country now called Turkiye, its traditions, food and culture be sure to check out "Our Journey to Turkiye"
Craving even more? Be sure to join the culinary and cultural journey around the world, so you don’t miss a thing, it’s free, You can also follow me on Instagram, Facebook , Pinterest and youtube to follow along our journey.
Turkish Manti Recipe
Ingredients
For the Dough
- 3 cups all- purpose flour
- 1 egg
- 1 teaspoon salt
- 1 to 2 cups lukewarm water
For the Filling
- ½ lb. lean lamb minced or ground
- 1 medium onion grated
- Salt and pepper to taste
For the Yogurt Sauce
- 1 ½ cups Greek or plain yogurt
- 4 cloves garlic minced
- Salt and pepper to taste
For the Pepper Oil
- 4 Tablespoons olive oil or butter
- 2 teaspoons Aleppo pepper flakes
Instructions
Preparing the Dough
- In a medium size bowl mix together the flour, egg and salt.
- Add in the lukewarm water a little at a time, you don’t want the dough to be wet or sticky.
- Knead for 10 minutes
- Cover with a wet towel
- Let rest for 15 minutes
Prepare the Filling
- While the dough is resting, In a medium bowl mix together the lamb, onion salt and pepper to a smooth consistency.
Making the Manti
- Cut the dough into four pieces
- Dust your work surface and roll out one piece of the dough as thin as you can into a square. Keep the wet towel over the other pieces of dough as it tends to dry out otherwise.
- Using a pastry cutter or a sharp knife, cut squares as big or small as you like. For the tiny Manti it would be about 1”squares. 1 ½ to 2 inches is much easier to work with.
- Take a small amount of your lamb filling and place in the center of each square.
- Pinch all four corners together making a pouch.
- Once you have filled all your squares, boil some water in a big pot and add some salt.
- Add your Manti to the boiling water, stirring occasionally to avoid them sticking together.
- Cook for about 10-15 minutes until the Manti is soft.
- While the Manti is cooking you can make the sauces
For the yogurt sauce
- In a small bowl mix together the yogurt and garlic, add salt and pepper to taste
For the Oil/ Butter Sauce
- In a pan, add the oil or butter and the pepper flakes, lightly toast but do not allow it to burn.
Putting it all together
- When the Manti are cooked, drain them and place in a serving bowl.
- Pour over the yogurt sauce and then drizzle the pepper oil.
- Serve warm and garnish with chopped mint, sumac and Aleppo pepper flakes
Nutrition
