Manti Turkish Dumplings Yogurt Oil

Tiny Turkish manti are the dumplings I crave when I need something cozy yet exciting You get soft handmade pillows filled with beef or lamb ladled under garlicky yogurt and bathed in a zingy spiced oil This dish always transports me to family gatherings where we sit for hours filling and folding dough together

I first tasted manti in Istanbul and was hooked instantly Ever since sharing this meal with friends has become a delicious ritual everyone loves joining the folding fun

Ingredients

• All purpose flour: gives the dumplings their tender bite choose a fine milled type for best results
• Sea salt: brings out all the flavors in both the dough and filling use flaky or kosher for better taste
• Egg: adds elasticity and a golden hue to the dough farm fresh if possible
• Water: binds the dough together use room temperature for easier mixing
• Extra virgin olive oil: gives silkiness to the dough and a fruity base for the oil sauce look for cold pressed
• Plain whole milk yogurt: creates the creamy topping Turkish or strained Greek style is ideal
• Garlic cloves: lend a sharp aromatic punch to the yogurt use fresh for maximum flavor
• Ground beef or lamb: offers juicy savory filling opt for lean cuts to avoid greasy dumplings
• Onion: brightens up the filling finely grated for best texture
• Black pepper: adds gentle heat always grind fresh
• Turkish red pepper paste or double concentrated tomato paste: brings color and subtle sweetness try to source Turkish pepper paste for authentic flavor
• Aleppo pepper: gives smoky warmth look for fresh bright colored flakes
• Dried mint: adds a cooling herbal note ideally from a Middle Eastern grocer
• Sumac: delivers citrusy zip sprinkle extra on top for a tart finish

Instructions

Prepare the Dough:

Combine flour and salt in a large bowl Make a well in the center then add your beaten egg water and olive oil Gradually work the mixture with your hands pulling flour in from the sides until you get a shaggy dough Knead the dough inside the bowl then on a lightly floured surface for at least 8 minutes It should become smooth and elastic Cover with a damp cloth and rest for 30 minutes This relaxes the gluten for easier rolling

Prepare the Filling:

In a separate bowl mix your ground beef or lamb with grated onion a good pinch of sea salt and freshly ground black pepper Stir with a fork or your hands until everything is thoroughly combined The onion keeps the meat juicy and provides extra flavor

Roll and Cut the Dough:

Once rested divide the dough in half for easier handling Roll one portion into a large thin rectangle about one sixteenth inch thick Dust with flour as needed Use a sharp knife or pizza wheel to cut the dough into one and a half inch squares Try to keep the squares consistent for even cooking

Fill and Shape the Dumplings:

Place a small pinch of filling in the center of each dough square Pinch the corners up tightly so they form a four pointed star ensuring the edges are sealed well so the filling stays inside Repeat with the remaining squares and filling Set the manti aside on a floured tray so they do not stick

Cook the Manti:

Bring a big pot of water to a rolling boil and salt generously Drop in the manti in batches so they have space Stir gently at first to prevent sticking Boil for seven to eight minutes until they float and the dough is tender yet holds its shape Drain with a slotted spoon

Make Garlic Yogurt:

While dumplings cook mix together yogurt minced garlic and sea salt in a bowl Stir until smooth and refrigerated until ready to serve The garlic will mellow as it sits

Prepare Spiced Oil:

Heat olive oil in a small skillet over low heat Add red pepper paste Aleppo pepper dried mint and sumac Stir constantly for one to two minutes until fragrant Do not let the spices burn Remove from heat and set aside

Assemble and Serve:

Arrange cooked manti on a serving platter generously spoon on the garlicky yogurt then drizzle the warm spiced oil over the top Finish with an extra sprinkle of dried mint and sumac Serve immediately for the best texture

I always look forward to making the fragrant spiced oil The aroma fills the whole house and lets everyone know something special is on the table My kids’ favorite part is pinching the little dough squares into star shapes insisting theirs taste the best

Storage Tips

Store leftover manti and sauces in separate containers in the refrigerator Dumplings keep well for up to three days Reheat manti gently in simmering water or microwave lightly covered with a damp paper towel Extra garlic yogurt and spiced oil will last for several days in the fridge and taste even better as flavors meld

Ingredient Substitutions

If you cannot find Turkish red pepper paste a rich tomato paste mixed with smoked paprika works in a pinch Greek yogurt can replace Turkish yogurt just thin slightly with a splash of water Ground chicken or turkey also works beautifully in the filling combined with a little extra oil for moisture

Serving Suggestions

Arrange manti on a large platter with sauces draped over or do individual bowls topped at the table Offer fresh herbs and extra sumac on the side for guests to customize Serve alongside a crisp salad or pickled vegetables to balance the richness

Cultural and Historical Context

Manti trace their roots across Central Asia and the cuisines of the Silk Road Each region puts a unique spin on the dough shapes filling and sauces Preparing manti by hand and folding them together is a treasured Turkish family tradition often reserved for special holidays

Seasonal Adaptations

Add minced fresh parsley or dill to the filling for spring freshness Try sweet potato instead of meat for an autumn vegetarian version Top with roasted garlic in winter for a deeper flavor

So many memories are tied to these dumpling feasts From my first try at pinching sticky dough to sharing laughter with loved ones around the kitchen table manti always means comfort and celebration

Recipe Q&A

→ What kind of meat works best for manti filling?

Lean ground beef or lamb are traditional, providing a rich and savory base for the dumplings’ interior.

→ How do you get the dough thin and even?

Roll the dough on a floured surface, turning and dusting frequently until it's evenly thin, then cut into squares.

→ What can I use if I don't have Turkish red pepper paste?

Double concentrated tomato paste is a great substitute, adding depth and color to the spiced oil.

→ How should garlic yogurt be prepared for serving?

Mix yogurt with grated or minced garlic and a pinch of salt until creamy, then spoon generously over the dumplings.

→ Is manti traditionally served with any garnishes?

Yes, a sprinkle of dried mint and sumac adds freshness and tang, accentuating the manti’s flavors beautifully.