🥟 Manti with yogurt

Name: Manti with yogurt
Total time: 90 min
Yield: 4
Cuisine: Turkey · Kayseri
Ingredients: 300 g plain flour, 1 tsp salt and about 140 ml water for the dough; 250 g minced beef; 1 small onion, grated; 400 g plain yogurt; 2 garlic cloves, crushed; 30 g butter; 1 tsp paprika or red pepper flakes; Dried mint and sumac to serve

Origin: Turkey · Kayseri

690kcal

per serving · 300 g

230kcal

per 100 g

30 gProtein10 g / 100 g

27 gFat9 g / 100 g

84 gCarbs28 g / 100 g

Turkish manti are tiny dumplings of thin wheat dough filled with spiced minced beef and onion. After boiling, they are covered with cool garlic yogurt and finished with a drizzle of butter melted with red pepper flakes or paprika. The contrast of hot dumplings, tangy yogurt and spicy butter is the whole point, and the dish is eaten with a spoon.

Diets

✓

No porkfor halal, the meat must be halal-slaughtered

Not vegetarianbecause of: minced beef

Not veganbecause of: minced beef, yogurt, paprika butter

Contains glutenbecause of: dough

Contains dairybecause of: yogurt, paprika butter

Not keto28 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Gluten ⚠ Milk

What it is made of

doughminced beefonionyogurtgarlicpaprika butter

Recipe

4 servings90 min

Ingredients

300 g plain flour, 1 tsp salt and about 140 ml water for the dough
250 g minced beef
1 small onion, grated
400 g plain yogurt
2 garlic cloves, crushed
30 g butter
1 tsp paprika or red pepper flakes
Dried mint and sumac to serve

Method

Knead the flour, salt and water into a firm dough and rest it for 30 minutes.
Mix the beef with the grated onion, salt and pepper.
Roll the dough thin, cut into 3 cm squares, put a little filling on each and pinch the corners together.
Boil the dumplings in salted water for 10–12 minutes until tender.
Mix the yogurt with the garlic; melt the butter with the paprika.
Spoon the manti into bowls, top with garlic yogurt and drizzle with paprika butter; sprinkle mint and sumac.

How to make it lighter

Use lean minced beef (5% fat) to cut fat in the filling noticeably.
Halve the paprika butter or swap it for 1 tsp oil with paprika — 1 tbsp butter ≈ 100 kcal.
Choose low-fat yogurt and keep the portion to about 250–300 g of dumplings.

History

Dumplings of this kind spread across Central Asia and Anatolia with Turkic and Mongol peoples, and manti are often linked to that route. In Turkey the city of Kayseri is most famous for them, where tradition says the dumplings should be small enough for many to fit on one spoon. Today manti are a home and restaurant favourite across the country.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →