Mantı, often called “Turkish ravioli,” is a beloved dish that originated in Central Asia and became a staple of Turkish cuisine. These delicate dumplings, handcrafted with care and served with a signature combination of garlicky yogurt and spiced butter sauce, represent the pinnacle of Turkish comfort food.
Ingredients
For the Dough:
- 2 cups all-purpose flour (250g)
- 1 large egg
- ½ cup water (120ml), more as needed
- ½ teaspoon salt (2.5g)
For the Meat Filling:
- ½ pound ground beef or lamb (250g)
- 1 small onion, finely grated (about 100g)
- ½ teaspoon salt (2.5g)
- ½ teaspoon black pepper (1g)
- ¼ teaspoon paprika (0.5g)
For the Yogurt Sauce:
- 1 cup plain Greek yogurt (240g)
- 2 garlic cloves, minced (6g)
- ¼ teaspoon salt (1g)
For the Butter Sauce:
- 2 tablespoons unsalted butter (30g)
- 1 teaspoon paprika (2g)
- ½ teaspoon red pepper flakes (1g)
Step-by-Step Instructions
Preparing the Dough:
- Mix flour and salt in a large mixing bowl
- Create a well in the center and add beaten egg
- Gradually add water while mixing with your hands
- Knead for 8-10 minutes until smooth and elastic
- Form into a ball and cover with damp cloth
- Let rest at room temperature for 30 minutes
Making the Filling:
- Combine ground meat and grated onion
- Add salt, pepper, and paprika
- Mix thoroughly with your hands
- Cover and refrigerate until ready to use
Rolling and Shaping:
- Divide dough into 4 portions
- Roll each portion on floured surface until paper-thin
- Cut into 1.5-inch squares using a sharp knife
- Place pea-sized filling in center of each square
- Fold corners to center, pinching to seal
- Ensure all edges are tightly sealed
Cooking the Mantı:
- Bring large pot of salted water to boil
- Add mantı in batches, avoiding overcrowding
- Cook for 8-10 minutes until they float
- Remove with slotted spoon
- Drain thoroughly
Preparing the Sauces:
- Mix yogurt, minced garlic, and salt
- Let sit for flavors to develop
- Melt butter in small saucepan
- Add paprika and pepper flakes
- Heat until butter turns slightly red
Timing
- Prep Time: 1 hour
- Cook Time: 30 minutes
- Resting Time: 30 minutes
- Total Time: 2 hours
- Servings: 4-6
Nutritional Information (per serving)
- Calories: 420
- Protein: 23g
- Carbohydrates: 42g
- Fat: 18g
- Fiber: 2g
- Sodium: 580mg
Pro Tips and Tricks
- Roll dough as thin as possible – you should be able to see your hand through it
- Keep unused dough covered while working
- Make extra and freeze for later use
- Don’t overfill the dumplings
Variations and Substitutions
Vegetarian Fillings:
- Spiced mashed potatoes
- Spinach and feta
- Mushroom and onion
- Pumpkin and walnut
Sauce Variations:
- Add dried mint to yogurt sauce
- Use brown butter instead of spiced butter
- Include tomato paste in butter sauce
- Add sumac for tanginess
Frequently Asked Questions
Can I freeze mantı?
Yes, freeze uncooked mantı on a tray until solid, then transfer to freezer bags. Cook directly from frozen, adding 2-3 minutes to cooking time.
Why is my dough tough?
This usually happens from overworking the dough or using too much flour. Rest dough properly and use minimal flour when rolling.
Can I make mantı larger?
While traditional mantı is very small, you can make them larger for easier preparation. Adjust cooking time accordingly.
How do I prevent filling from leaking?
Ensure edges are completely sealed and don’t overfill the dumplings.
Storage and Make-Ahead Tips
Storage:
- Refrigerate cooked mantı for up to 3 days
- Store sauces separately
- Keep uncooked mantı frozen for up to 3 months
Make-Ahead Options:
- Prepare dough day before
- Mix filling in advance
- Form mantı and freeze
- Make sauces fresh before serving
This labor-intensive but rewarding dish represents the heart of Turkish home cooking. While it requires patience and practice, the result is a comforting meal that brings people together around the table, just as it has for generations in Turkish homes.