History

Mantı arrived in Anatolia with the Turkic migrations from Central Asia and became a Kayseri specialty by the 15th century, traditionally served at weddings and family feasts. Istanbul homes still measure cooks by whether their mantı is small enough that 40 fit on a spoon; restaurants serve a looser, larger version. The garlic-yoghurt sauce, sumac and a drizzle of melted butter with paprika and dried mint are the canonical Istanbul finishing; the dish is eaten with a spoon rather than fork.

Common allergens: Gluten, Dairy, Eggs

Make it at home

Yield 4Hands-on 1 hrTotal 1 hr 30 minDifficulty Advanced

Ingredients

  • 300g plain flour
  • 1 egg
  • 120ml water
  • 1 teaspoon salt
  • 250g minced lamb or beef
  • 1 small onion, grated
  • 1 teaspoon Aleppo pepper
  • Salt and black pepper
  • 400g thick strained yogurt
  • 2 cloves garlic, grated
  • 60g unsalted butter
  • 1 tablespoon tomato paste
  • Dried mint to finish

Method

  1. Mix flour, egg, water and salt into a firm dough, knead 8 minutes, rest 30 minutes covered.
  2. Combine lamb, grated onion, Aleppo pepper, salt and pepper into the filling.
  3. Roll the dough paper-thin and cut into 2-centimetre squares.
  4. Drop half a teaspoon of filling onto each square, pinch all four corners up to the middle into a tiny purse.
  5. Boil in salted water for 6 to 8 minutes until they float and the dough is tender.
  6. Mix the yogurt with garlic and a pinch of salt; spoon over the drained mantı.
  7. Melt butter with tomato paste in a pan until red and foaming, pour over the yogurt, sprinkle with dried mint.

Tip from the editors. The mantı should be small enough that one bite holds three or four; if you can taste them individually, they are too big.

Where to eat mantı (turkish dumplings)

Mantı (Turkish dumplings) in Istanbul

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