Print

Manti (Turkish Dumplings) with Garlicky Yogurt and Spiced Oil Recipe

Print Recipe

★★★★★

4.9 from 108 reviews

Manti are traditional Turkish dumplings filled with spiced ground beef or lamb, served with a creamy garlicky yogurt sauce and a fragrant spiced oil made from Aleppo pepper, mint, and sumac. This recipe features a tender dough that is first par-baked, then boiled, creating delicate dumplings bursting with flavor. Perfect as a comforting meal with a unique blend of Middle Eastern spices and textures.

Ingredients

Scale

Dough

  • 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

Garlic Yogurt Sauce

  • 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

Filling

  • 8 ounces lean ground beef or lamb
  • 1 onion, grated or very finely chopped
  • Sea salt, to taste
  • Freshly ground black pepper, to taste

Spiced Oil

  • 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

  1. Make and Rest the Dough: Sift the flour and salt into a wide bowl. Create a well in the center and pour in the beaten egg, water, and olive oil. Slowly incorporate the flour into the liquid using your hands until a dough forms. Transfer to a floured surface and knead for 3 to 4 minutes until smooth and elastic. Cover with plastic wrap and refrigerate for 30 minutes to rest.
  2. Prepare Garlic Yogurt and Meat Filling: In a medium bowl, whisk together the yogurt and minced garlic. Season with sea salt to taste, cover, and set aside to come to room temperature. For the filling, combine ground meat and grated onion in a large bowl. Season well with salt and freshly ground black pepper, mix thoroughly, and cover.
  3. Preheat Oven and Prepare Tray: Grease a large sheet tray lightly with olive oil and preheat your oven to 350°F (175°C).
  4. Roll and Cut Dough: Divide the rested dough into three equal portions and shape each into a dough ball. Keep covered with a damp tea towel to prevent drying. Working one piece at a time on a floured surface, roll the dough thinly into approximately a 12 x 10 inch sheet. Cut into 1-inch strips, then into 1-inch squares to form dumpling wrappers.
  5. Shape Manti: Place a small spoonful (about the size of a chickpea) of meat filling in the center of each square. Pinch two opposite corners together to form a pouch and seal firmly. Lightly flour your fingers if necessary. Arrange shaped manti in a single layer on the prepared sheet tray.
  6. Par-bake Dumplings: Bake the manti in the preheated oven for 8 to 10 minutes until they begin to turn lightly golden. Remove and let cool slightly before boiling or freezing.
  7. Boil the Manti: Bring a large pot of salted water to a boil. Gently add the par-baked dumplings and reduce heat to maintain a gentle simmer. Cook until dumplings float to the surface, about 8 to 10 minutes. Drain and transfer back to the pot off the heat, tossing with a drizzle of olive oil to prevent sticking.
  8. Prepare Spiced Oil: While the manti cooks, heat olive oil in a wide pan until shimmering. Stir in the Turkish red pepper paste or tomato paste, Aleppo pepper, dried mint, and sumac. Simmer for about 1 minute, stirring until fragrant.
  9. Serve: Arrange the cooked manti on a warm serving dish. Spoon the garlicky yogurt sauce generously over the top then drizzle with the spiced oil. Garnish with additional dried mint and sumac if desired. Enjoy your traditional Turkish Manti! Afiyet Olsun!

Notes

  • Dough needs to be firm to stretch well, so avoid adding too much water.
  • You can freeze par-baked manti for later cooking; boil directly from frozen, adding a few extra minutes to cooking time.
  • If Turkish red pepper paste is unavailable, double concentrated tomato paste can be used as a substitute, though flavor will be milder.
  • Use thick, creamy yogurt (Turkish or Greek style) for best sauce consistency.
  • Handle dough gently and keep covered during shaping to prevent drying out.

Keywords: manti, Turkish dumplings, yogurt sauce, Turkish cuisine, Aleppo pepper, red pepper paste, spiced oil, lamb dumplings, beef dumplings

Find it online: https://dailysimplerecipe.com/manti-turkish-dumplings-with-garlicky-yogurt-and-spiced-oil-recipe/