Authentic Turkish Mantı (Tiny Handcrafted Dumplings with Garlic Yogurt & Chili Mint Butter)
Turkey's beloved comfort dish from Kayseri: miniature handcrafted dumplings filled with seasoned spiced minced beef, boiled until tender, layered over velvety garlic yogurt, and bathed in sizzling paprika, Aleppo pepper, and dried mint brown butter.
Ingredients
Handmade Mantı Dough
- 2.5 cups all-purpose flour
- 1 large egg
- 1/2 cup warm water
- 1 tsp salt
Spiced Beef Filling
- 250g (8 oz) lean ground beef (or minced lamb)
- 1 medium onion, very finely grated and drained
- 1/4 cup fresh flat-leaf parsley, minced
- 1/2 tsp ground black pepper and 1/2 tsp salt
Garlic Yogurt Sauce & Sizzling Butter
- 2 cups thick Greek or Turkish strained yogurt (at room temperature)
- 3 garlic cloves, finely grated and minced
- 1/2 tsp fine sea salt
- 4 tbsp unsalted butter
- 1 tbsp extra virgin olive oil
- 1 tbsp Aleppo red pepper flakes (pul biber)
- 1 tsp sweet paprika
- 1 tbsp dried spearmint (nane)
- Ground sumac for dusting
Instructions
Make and Knead the Stiff Dough
In a mixing bowl, combine flour, salt, egg, and warm water. Knead for 10 minutes until a firm, silky, smooth dough forms (manti dough should be firmer than bread dough). Shape into a disc, wrap in plastic, and rest for 30 minutes.
Mix the Spiced Beef Filling
In a bowl, knead ground beef, grated onion, parsley, salt, and pepper together until well combined and paste-like.
Roll, Cut and Fold the Miniature Dumplings
On a lightly floured surface, roll the dough out into an ultra-thin sheet (about 1 mm thick). Using a pastry wheel or knife, cut the dough into tiny 1-inch (2.5 cm) squares. Place a pea-sized dot of meat filling in the center of each square. Gather the four opposite corners and pinch tightly together in the center to form tiny pyramid parcels.
Boil the Mantı
Bring a large pot of salted water to a vigorous boil. Drop the mantı into the boiling water and cook for 8 to 10 minutes until tender and floating on the surface. Drain well, reserving 2 tablespoons of the pasta cooking water.
Prepare the Sauces & Assemble
Whisk the strained yogurt with grated garlic, salt, and 2 tablespoons of warm pasta water until creamy and smooth. In a small pan, melt butter and olive oil with pul biber, paprika, and dried mint over medium heat for 2 minutes until bubbling and fragrant.
Plate and Garnish
Spoon the warm mantı dumplings into shallow bowls. Generously ladle the garlic yogurt over the dumplings. Drizzle the sizzling red pepper mint butter across the top and finish with a dusting of sumac.
Nutrition Facts
* Based on a 2,000 calorie diet.