Title: Turkish Manti Recipe (Mantı) with Garlic Yogurt Sauce
Handmade Turkish mantı dumplings filled with seasoned beef, boiled until tender and served with garlic yogurt and a warm tomato butter sauce.
Ingredients
Dough
- 360 g all-purpose flour
- 1 large egg
- 1 teaspoon fine salt
- 120 –150 ml warm water added gradually
- Filling
- 250 g ground beef
- 1 small onion finely grated and lightly squeezed
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes or paprika optional
Garlic Yogurt
- 300 g plain whole milk yogurt
- 2 garlic cloves crushed
- Pinch of salt
Butter Sauce
- 3 tablespoons unsalted butter
- 1 tablespoon tomato paste
- 1 teaspoon paprika or Turkish red pepper flakes
- 2 –3 tablespoons reserved cooking water
Serving
- Dried mint
- Sumac
- Red pepper flakes optional
Instructions
- Combine flour and salt in a bowl. Add the egg and gradually add warm water, mixing until a firm dough forms.
- Knead for 8 to 10 minutes until smooth. Cover and rest for 30 minutes.
- Combine ground beef, grated onion, salt, pepper and optional red pepper flakes.
- Divide the dough into 3 or 4 portions. Keep unused portions covered.
- Roll one portion thinly, approximately 1 mm thick, and cut into 3 cm squares.
- Place a small amount of filling in the center of each square.
- Bring the four corners together and pinch firmly to seal.
- Boil the mantı in salted water for 8 to 12 minutes, until tender and cooked through. Reserve a little cooking water.
- Mix yogurt with garlic and salt.
- Melt butter, stir in tomato paste and paprika, then loosen with reserved cooking water.
- Serve hot mantı topped with garlic yogurt, butter sauce, dried mint and sumac.
Notes
- Add water gradually because flour absorption varies.
- Do not overfill the mantı squares.
- Freeze uncooked mantı on a tray before transferring to freezer bags.
- Cook frozen mantı directly from frozen; do not thaw first.
- Nutrition values are estimates and should not be presented as dietitian-verified unless you have documentation.