Name: Manti (Turkish Dumplings) with Garlicky Yogurt and Spiced Oil Recipe
Prep time: 45 min
Cook time: 20 min
Total time: 1 h 5 min
Cuisine: Turkish
Ingredients: 2 1/4 cups (300g) all-purpose flour, plus more for dusting; 1 teaspoon sea salt; 1 medium egg, beaten; 1/2 cup (120g) water; 2 tablespoons extra virgin olive oil, plus more for greasing; 16 ounces plain whole milk yogurt (thick and creamy Turkish or Greek yogurt preferred); 2 to 3 garlic cloves, minced or grated; Sea salt, to taste; 8 ounces lean ground beef or lamb; 1 onion, grated or very finely chopped; Sea salt, to taste; Freshly ground black pepper, to taste; 1/4 cup extra virgin olive oil; 1 tablespoon Turkish red pepper paste (or double concentrated tomato paste); 1 teaspoon Aleppo pepper; 2 teaspoons dried mint, plus more for serving; 1 teaspoon sumac, plus more for serving

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Introduction

Manti are traditional Turkish dumplings filled with seasoned meat and topped with a garlicky yogurt sauce and spiced oil. This comforting dish combines delicate dough parcels with bold, flavorful sauces for a truly satisfying meal.

A wide white bowl filled with a layer of small, yellow pasta pieces that are folded and shaped into little pouches. They are topped with a white creamy sauce spread unevenly across the pasta and a sprinkling of red chili oil with small black pepper flakes scattered on top. A long silver spoon rests on the right side of the bowl. In the background, there are two small white bowls with spices on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 1/4 cups (300g) all-purpose flour, plus more for dusting
1 teaspoon sea salt
1 medium egg, beaten
1/2 cup (120g) water
2 tablespoons extra virgin olive oil, plus more for greasing
16 ounces plain whole milk yogurt (thick and creamy Turkish or Greek yogurt preferred)
2 to 3 garlic cloves, minced or grated
Sea salt, to taste
8 ounces lean ground beef or lamb
1 onion, grated or very finely chopped
Sea salt
Freshly ground black pepper
1/4 cup extra virgin olive oil
1 tablespoon Turkish red pepper paste (or double concentrated tomato paste)
1 teaspoon Aleppo pepper
2 teaspoons dried mint, plus more for serving
1 teaspoon sumac, plus more for serving

Instructions

Step 1: Make the dough by sifting the flour and salt into a wide bowl. Create a well in the center and add the beaten egg, water, and olive oil. Gradually incorporate the flour into the wet ingredients using your hands until a dough forms.
Step 2: On a floured surface, knead the dough for 3 to 4 minutes until smooth and elastic. Cover with plastic wrap and refrigerate for 30 minutes to rest.
Step 3: Prepare the garlic yogurt by whisking together the yogurt, minced garlic, and salt in a bowl. Cover and set aside at room temperature.
Step 4: For the filling, mix the ground meat, grated onion, salt, and pepper thoroughly in a large bowl. Cover and set aside.
Step 5: Preheat the oven to 350°F and grease a large sheet tray lightly with olive oil.
Step 6: Divide the dough into three equal pieces. Roll each into a ball and keep covered with a damp towel to prevent drying.
Step 7: Roll one dough ball at a time on a floured surface into a thin sheet about 12 by 10 inches. Cut into 1-inch squares.
Step 8: Place a small spoonful of filling (about the size of a chickpea) in the center of each square. Pinch two opposite corners together to form a pouch and seal firmly. Arrange the shaped manti on the prepared sheet tray in a single layer.
Step 9: Bake the dumplings for 8 to 10 minutes until lightly golden. Let them cool before boiling or freezing.
Step 10: Bring a large pot of salted water to a boil. Add the baked manti and simmer gently for 8 to 10 minutes until they float. Drain and toss with a drizzle of olive oil off the heat to prevent sticking.
Step 11: While the manti cook, heat olive oil in a pan until shimmering. Stir in the Turkish red pepper paste, Aleppo pepper, dried mint, and sumac. Cook for about one minute until fragrant.
Step 12: Serve the manti arranged on a warm dish topped with the garlicky yogurt and drizzled with the spiced oil. Garnish with extra dried mint and sumac if desired. Afiyet Olsun!

Tips & Variations

For a vegetarian version, substitute the meat filling with a mixture of sautéed mushrooms, onions, and spices.
Use a pasta roller to roll the dough evenly thin, which helps in shaping the manti more efficiently.
Freeze uncooked or parbaked manti on a tray before transferring to a sealed container to prevent sticking.
Adjust garlic quantity in the yogurt sauce according to your preference for a milder or stronger flavor.

Storage

Cooked manti can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan with a little water or in the microwave to retain moisture. Uncooked parbaked manti freeze well and can be boiled directly from frozen without thawing first.

How to Serve

A large white bowl filled with small, star-shaped yellow pasta pieces covers the base. On top, there is a layer of creamy white sauce spread unevenly underneath the pasta. Scattered across the dish, a reddish-brown spice mix adds texture and color contrast, with small specks sprinkled evenly. In the upper right corner of the bowl, a silver spoon rests partially submerged in the pasta and sauce. The bowl sits on a white marbled surface, giving a clean and bright background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought yogurt for the sauce?

Yes, plain whole milk yogurt works best for a thick, creamy texture similar to traditional Turkish or Greek yogurt. Avoid watery varieties to keep the sauce rich.

Is it necessary to parbake the dumplings before boiling?

Parbaking helps the dumplings hold their shape better during boiling and enhances their texture, but you can boil them directly if short on time, though they may be more delicate to handle.