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Turkish Manti
Tiny dumplings filled with spiced lamb, served under garlic yoghurt and a paprika butter — Turkey's most beloved comfort food.
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1 hr 30 minPrep🔥
20 minCook🍽️
4Serves📊
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Ingredients
- For dough: 300g flour, 1 egg, 1 tsp salt, 150ml water
- For filling: 250g lamb mince, 1 onion grated, 1 tsp cumin, salt, pepper, parsley
- For sauce: 500g thick yoghurt, 3 garlic cloves grated, salt
- For butter: 80g butter, 1 tsp paprika, 1 tsp dried mint
Instructions
- Mix the dough and rest 30 minutes.
- Mix the filling.
- Roll dough very thin, cut into 2cm squares.
- Place a tiny ball of filling on each and pinch into a parcel.
- Boil in salted water for 8 minutes.
- Whisk yoghurt with garlic and salt.
- Melt butter with paprika and mint.
- Plate manti, spoon over yoghurt, then drizzle with paprika butter.
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Tara’s tips
- Manti should be tiny — three or four fit on a spoon.
- Make a big batch and freeze for later.
Serving suggestions
- Eat with a spoon to catch every drop.
Storage & reheating
Uncooked manti freeze beautifully.
Nutrition
Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.
Frequently asked questions
Quicker version?
Use round dumpling wrappers if available.
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