Summary: Traditional Turkish Mantı – handmade tiny meat dumplings served with garlic yogurt and spiced melted butter, requiring meticulous dough preparation, spiced ground lamb or beef filling, and a total preparation and cooking time of 150 minutes for 6 portions.
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Category: Main Dishes, Pasta
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Quick overview
- Dish: Mantı
- Category: Main Dishes, Pasta
- Cuisine: Turkish
- Main ingredient: Ground beef, 500 g (high quality chuck)
- Guide: 12 most popular Turkish dishes: favourite recipes of Turkish cuisine
- Total time: 150 minutes (90 min prep + 60 min cooking)
- Difficulty: Advanced
- Portions: 6 portions (Portion weight: 380 g)
- Key technique: Hand-pinching miniature dough squares, boiling, and preparing two-temperature sauces
- Preparation types: Kneading, rolling, filling, pinching, boiling, whisking, melting
- Dietary info & Allergens: Contains gluten, dairy, eggs
- Suitable for: Traditional lunch, festive family gathering, weekend cooking project
- Nutritional values (per 1 portion): 620 kcal, Protein: 28 g, Fat: 24 g, Carbohydrates: 74 g
- Storage: LEDNICE 2 days in the fridge, MRAZAK 3 months in the freezer
- Pairing: Ayran, Çal Karası wine, sparkling water with lemon
- In short: Exquisite Turkish dumplings enveloped in garlic yogurt and paprika butter.
- Last updated: 2026-03-30
WAGUU says: “Precision in rolling the dough paper-thin and pinching the tiny squares makes all the difference between heavy pasta and ethereal, melt-in-your-mouth Mantı.”
Key facts
| Prep time: | 90 minutes |
| Cooking time: | 60 minutes |
| Temperature: | Boiling water 100 °C, butter melting 70 °C |
| Number of portions: | 6 portions |
In a nutshell
Mantı represents the pinnacle of Anatolian comfort food. Countless tiny pillows of pasta filled with seasoned meat are boiled to tender perfection, then blanketed in cool, pungent garlic yogurt and drenched in hot, crimson pepper-infused butter. Every bite is an explosion of contrasting textures and temperatures that captivates the senses.
Ingredients
Base portions: 6 portions • Portion weight: 380 g
| Ingredient | Amount | Quality |
|---|---|---|
| All-purpose wheat flour | 500 g | High protein content for elasticity |
| Large egg | 1 pc | Fresh, room temperature |
| Lukewarm water | 200 ml | Filtered |
| Fine salt (for dough) | 10 g | Sea salt |
| Ground beef (or lamb) | 400 g | 15% fat content |
| Yellow onion | 150 g | Finely grated |
| Ground black pepper | 4 g | Freshly cracked |
| Ground red pepper (Pul Biber) | 5 g | Aleppo pepper flakes |
| Greek yogurt | 500 g | Full-fat, strained |
| Garlic | 15 g | Fresh cloves, minced |
| Unsalted butter | 80 g | High quality 82% fat |
| Dried mint | 4 g | Aromatic Turkish nane |
Why you will love this recipe
- Authentic Heritage: Follows time-honored Anatolian techniques for creating authentic miniature dumplings.
- Sensory Harmony: Unmatched combination of warm spiced meat, cool garlicky yogurt, and sizzling pepper butter.
- Rewarding Culinary Project: Offers immense satisfaction in mastering the delicate dough rolling and pinching process.
Success guaranteed: Following the exact resting times and hydration ratios guarantees elastic dough that will not rupture during boiling.
Recipe overview
Prep: 90 min | Cooking: 60 min | Difficulty: Advanced | Portions: 6 portions | Type: Main Dish | Origin: Turkish
Detailed instructions
Overall progress: 0% complete
Phase 1: Preparing and resting the pasta dough – 35 min
Appliances: Kitchen scale, mixing bowl
1. Combine 500 g of all-purpose wheat flour and 10 g of fine salt in a spacious mixing bowl. Create a well in the center, add 1 large egg and 200 ml of lukewarm water, and gradually incorporate the flour until a cohesive shaggy mass forms. Knead vigorously on a clean countertop for 12 minutes until the dough becomes exceptionally smooth, elastic, and non-sticky. Wrap tightly in plastic wrap and let it rest at room temperature for 30 minutes to relax the gluten network.
VKB: VKB stands for Visual Control Point – ensure the dough springs back slightly when pressed with a fingertip.
Before moving to the next step:
Verify that the dough is adequately rested; rolling un-rested dough will result in snapping and shrinkage.
Phase 2: Preparing the savory meat filling – 15 min
Appliances: Mixing bowl, box grater
2. In a medium mixing bowl, combine 400 g of ground beef, 150 g of finely grated yellow onion (including its juices for moisture), 4 g of freshly cracked black pepper, and 5 g of ground red pepper (Pul Biber). Season with a pinch of salt and mix thoroughly with your hands until the filling is homogenous and well-blended. Set aside in the refrigerator until ready to assemble.
VKB: The onion must be grated finely so it integrates seamlessly into the raw meat without large chunks.
Before moving to the next step:
Ensure the meat filling is kept chilled to prevent fat separation during handling.
Phase 3: Rolling, cutting, and filling the Mantı – 50 min
Appliances: Rolling pin, sharp knife or pastry wheel
3. Divide the rested dough into two equal portions. On a lightly floured work surface, roll out the first portion into a very thin sheet (about 1.5 to 2 mm thick). Using a sharp knife or pastry wheel, cut the sheet into uniform small squares measuring approximately 1×1 cm. Place a tiny pea-sized amount of raw meat filling into the center of each square. Bring the four corners of each square together at the top and pinch firmly to seal them securely into miniature parcels.
VKB: Ensure every parcel is tightly sealed so the meat filling does not escape into the boiling water.
Before moving to the next step:
Dust the finished Mantı lightly with flour and spread them on a tray to prevent sticking.
Phase 4: Preparing the garlic yogurt sauce – 10 min
Appliances: Whisk, mixing bowl
4. In a mixing bowl, whisk 500 g of Greek yogurt with 15 g of freshly minced garlic and a pinch of salt until smooth and creamy. Cover and let sit at room temperature for 15 minutes to allow the garlic flavors to meld fully with the yogurt before serving.
VKB: The yogurt should be at room temperature so it does not rapidly cool down the freshly boiled pasta.
Before moving to the next step:
Check that the garlic is minced finely enough to avoid harsh chunks in the creamy yogurt.
Phase 5: Boiling the Mantı and preparing the pepper butter – 20 min
Appliances: Large stockpot, small saucepan
5. Bring a large stockpot of generously salted water to a rolling boil (100 °C). Drop the Mantı gently into the boiling water and stir carefully to prevent sticking. Cook for 10 to 12 minutes until the dumplings float to the surface and the pasta is tender. Simultaneously, melt 80 g of unsalted butter in a small saucepan over medium heat. Stir in 5 g of ground red pepper (Pul Biber) and 4 g of dried mint, letting it sizzle gently for 1 minute until fragrant and deeply colored. Drain the Mantı thoroughly.
VKB: Do not overcook the dumplings; they should retain a pleasant al dente bite.
Before moving to the next step:
Ensure the butter sauce is hot and sizzling right before plating for maximum visual and aromatic impact.
Phase 6: Plating and final assembly – 10 min
Appliances: Serving bowls, ladle
6. Spoon a generous dollop of the garlic yogurt sauce onto the bottom of warm serving bowls. Heap the freshly drained hot Mantı over the yogurt. Drizzle the sizzling red pepper and mint butter generously across the top of the dumplings. Serve immediately while piping hot.
VKB: Serve immediately so the temperature contrast between the cool yogurt and hot butter remains striking.
Required equipment
| Utensil | Ideal size | Alternative | Risk |
|---|---|---|---|
| Mixing bowl | 3-liter capacity | Large ceramic bowl | Spilling flour during mixing |
| Rolling pin | Standard wooden pin | Long dowel | Uneven dough thickness |
| Stockpot | 5-liter capacity | Large pasta pot | Boiling over if too small |
Shopping list
Nutritional profile
Values per 1 portion (excluding side dishes). Calculated from average nutritional values of ingredients.
| Nutrient | Per 100 g | Per 1 portion | Per 6 portions |
|---|---|---|---|
| Energy | 163.2 kcal | 620 kcal | 3720 kcal |
| Fat | 6.3 g | 24.0 g | 144.0 g |
| of which saturates | 3.2 g | 12.0 g | 72.0 g |
| Carbohydrates | 19.5 g | 74.0 g | 444.0 g |
| of which sugars | 1.2 g | 4.5 g | 27.0 g |
| Protein | 7.4 g | 28.0 g | 168.0 g |
| Salt | 0.9 g | 3.4 g | 20.4 g |
Reference intake of an average adult (8400 kJ / 2000 kcal).
WAGUU Pro Level
- Pro standard: Verified recipe with precise ratios and visual control points.
- Tip 1: Keep unused dough covered under an inverted bowl to prevent it from drying out while you work on pinching.
- Tip 2: Salt the boiling water adequately, as the pasta dough itself contains minimal salt.
- Tip 3: For batch cooking, boiled Mantı can be tossed in a little melted butter and frozen before adding yogurt.
- Tip 4: Use a pizza cutter or pastry wheel with a fluted edge for faster and cleaner grid cutting.
Scientific background
The exceptional texture of Mantı relies on gluten development during extended kneading, which creates a resilient envelope capable of containing moisture without dissolving. When submerged in boiling water, starch gelatinization on the exterior creates a smooth mouthfeel, while the thermal shock of cool garlic yogurt juxtaposed against hot pepper butter stimulates multiple sensory receptors simultaneously.
Fine Dining – Professional techniques
- Plate composition: Create a neat circular pool of garlic yogurt in a shallow warm bowl, placing the mound of Mantı precisely in the center.
- Textural contrasts: Balance the tender pasta parcels with the velvety creaminess of yogurt and crisp butter drizzles.
- Temperature contrast: Ensure the hot spiced butter is drizzled over chilled yogurt just moments before presentation at the table.
- Aromatic garnishes: Scatter crushed Aleppo pepper and toasted dried mint over the top for vibrant color and fragrance.
Sensory radar
- Appearance: Crimson red butter swirls over snowy white yogurt and golden pasta pillows.
- Aroma: Pungent garlic, buttery mint, and warm roasted pepper notes.
- Taste: Savory spiced beef balanced by tangy yogurt and rich butter.
- Texture: Tender pasta shell enclosing juicy meat, contrasted by silky sauce.
Pairing
- BEER: Refreshing Turkish pilsner with crisp carbonation.
- WINE: Dry Turkish red wine such as Öküzgözü or Boğazkere.
- NON-ALCOHOLIC: Traditional salted yogurt drink (Ayran).
Various preparation variants
- Baked Mantı (Kayseri style): Assemble the dumplings, arrange them in a baking dish, bake until golden, then simmer briefly in broth before serving with yogurt.
- Vegetarian Mantı: Substitute the meat filling with spiced mashed potatoes and caramelized onions.
Allergens and dietary information
Contains: Gluten, dairy, eggs • Gluten: Contains wheat flour • Not suitable for: Vegan, lactose-intolerant, and gluten-free diets
Suitable for
Traditional lunch, festive family gathering, weekend cooking project
Substitution catalog
- Ground beef: Ground lamb or a 50/50 mix of beef and lamb
FAQ
Can I freeze uncooked Mantı?
Yes, place shaped Mantı on a floured tray in the freezer until solid, then transfer them to a freezer bag. Cook directly from frozen in boiling water, adding 2 extra minutes to the cooking time.
Why did my dough tear while pinching?
The dough was likely rolled too thin or dried out from exposure to air. Keep unrolled dough covered and ensure sufficient resting time for gluten relaxation.
Can I use store-bought wonton wrappers?
While homemade dough is traditional, square wonton wrappers can be used as a convenient shortcut in a pinch.
How do I prevent the dumplings from sticking together in the pot?
Ensure the water is at a rolling boil before adding them and stir gently during the first minute of cooking.
WAGUU Petr advises: Cooking for 12 or more people?
12–16 people: Double the recipe ingredients and enlist family members for the pinching process to save time • 20+ people: Prepare and freeze the Mantı in advance over several days, then boil in successive batches.
Sides and Serving
- Fresh shepherd salad – crisp tomatoes, cucumbers, and peppers (not included in the recipe)
- Pickled peppers – adding a sharp acidic kick (not included in the recipe)
Serving: Serve piping hot in shallow bowls with extra Pul Biber and dried mint on the table.
Storage and reheating
Fridge: 2 days • Freezer: 3 months • Reheating: Reheat boiled Mantı gently in simmering water for 1 minute before tossing with fresh sauces.
Author: WAGUU Petr & Team • Published: 26 Aug 2026 • Updated: 31 Oct 2026
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Common mistakes
- Rolling dough too thick – results in heavy, chewy dumplings instead of delicate parcels.
- Inadequate sealing – causes the meat filling to leak out into the boiling water during cooking.
- Overcooking the pasta – leads to mushy dumplings that lose their structural integrity.
- Using cold yogurt – rapidly cools down the dish and diminishes the sensory experience of contrasting temperatures.