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Savory Turkish Manti Recipe with Creamy Yogurt Sauce

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A comforting and authentic Turkish dumpling recipe featuring tender spiced meat wrapped in delicate dough, served with a luscious creamy yogurt sauce. Perfect for family gatherings and cozy meals.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour, plus extra for dusting
  • 1 large egg, room temperature
  • ½ teaspoon salt
  • ⅔ cup (160ml) lukewarm water
  • 1 tablespoon olive oil (optional, adds elasticity)
  • 250g ground beef or lamb (lean, preferably 80/20 for juiciness)
  • 1 small onion, finely grated
  • 1 teaspoon ground cumin
  • ½ teaspoon paprika (smoked paprika optional)
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons fresh parsley, finely chopped
  • 1½ cups (350g) plain Greek yogurt
  • 2 garlic cloves, minced
  • Salt, to taste
  • Fresh mint leaves, finely chopped (optional)
  • 3 tablespoons unsalted butter
  • 1 teaspoon paprika or Aleppo pepper
  • Pinch of dried mint or sumac (optional)

Instructions

  1. Make the Dough: In a large bowl, combine 2 cups (250g) all-purpose flour and ½ teaspoon salt. Crack in 1 large egg and add ⅔ cup (160ml) lukewarm water, plus 1 tablespoon olive oil if using. Mix until a shaggy dough forms. Knead on a floured surface for about 8-10 minutes until smooth and elastic. Wrap in plastic or cover with a damp towel and let rest for 30 minutes.
  2. Prepare the Filling: Grate the onion finely and squeeze out excess moisture using a clean kitchen towel. In a bowl, combine 250g ground beef or lamb, grated onion, 1 teaspoon ground cumin, ½ teaspoon paprika, salt, pepper, and 2 tablespoons chopped parsley. Mix gently but thoroughly until well combined. Set aside.
  3. Roll Out the Dough: Divide the dough into two portions. On a floured surface, roll out one portion until it’s about 1/16 inch (1.5mm) thick. Using a sharp knife or pizza cutter, cut into 1.5-inch (4cm) squares.
  4. Fill and Shape Manti: Place a small pea-sized amount of filling (about ¼ teaspoon) in the center of each square. Fold the dough over diagonally to form a triangle, pressing edges firmly to seal. Then, bring the two corners of the triangle together and pinch to form a boat-like shape. Repeat until all dough and filling are used.
  5. Cook the Manti: Bring a large pot of salted water to a gentle boil. Add manti carefully, stirring gently to prevent sticking. Cook for 8-10 minutes or until dumplings float and are tender but not falling apart. Drain carefully.
  6. Make Yogurt Sauce: While manti cooks, mix 1½ cups (350g) Greek yogurt with 2 minced garlic cloves, salt to taste, and chopped fresh mint if using. Let it sit for a few minutes to mellow.
  7. Prepare Butter and Spice Topping: In a small skillet, melt 3 tablespoons unsalted butter over medium heat. Once melted, stir in 1 teaspoon paprika and a pinch of dried mint or sumac. Remove from heat.
  8. Serve: Place cooked manti on a serving dish, generously spoon yogurt sauce over them, and drizzle with the warm butter and spice topping. Garnish with extra parsley or mint if desired. Enjoy immediately!

Notes

If dough tears while folding, pinch carefully and wet edges slightly with water to seal. Use thick Greek yogurt for best sauce texture. Avoid boiling water at a rolling boil to prevent dumplings from breaking. Butter should not be burnt; stir in paprika off heat. Dough resting is important for elasticity. Leftovers keep well refrigerated for 2 days and can be frozen uncooked.

Nutrition

Keywords: Turkish manti, dumplings, yogurt sauce, savory, comfort food, easy recipe, homemade dumplings, traditional Turkish

Find it online: https://junomeals.com/savory-turkish-manti-recipe-with-creamy-yogurt-sauce-easy-steps/