🥟 Manti

Name: Manti
Total time: 90 min
Yield: 4
Cuisine: Turkey · Kayseri
Ingredients: 300 g flour; 150 ml water; 250 g ground beef; 1 small onion, grated; 400 g plain yogurt; 2 garlic cloves, crushed; 40 g butter; 1 tsp paprika; Salt, black pepper, dried mint

Origin: Turkey · Kayseri

585kcal

per serving · 300 g

195kcal

per 100 g

27 gProtein9 g / 100 g

21 gFat7 g / 100 g

75 gCarbs25 g / 100 g

Turkish manti are tiny dumplings of thin wheat dough filled with spiced ground beef and onion, boiled and served under a layer of garlicky yogurt. The dish is finished with butter sizzled with paprika and chilli flakes, plus dried mint or sumac. The result is soft, tangy and rich, and the smaller the dumplings, the more prized the cook.

Diets

✓

No porkfor halal, the meat must be halal-slaughtered

Not vegetarianbecause of: ground beef

Not veganbecause of: ground beef, yogurt, butter

Contains glutenbecause of: dough

Contains dairybecause of: yogurt, butter

Not keto25 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Gluten ⚠ Eggs ⚠ Milk

What it is made of

doughground beefyogurtgarlicbutterpaprika

Recipe

4 servings90 min

Ingredients

300 g flour
150 ml water
250 g ground beef
1 small onion, grated
400 g plain yogurt
2 garlic cloves, crushed
40 g butter
1 tsp paprika
Salt, black pepper, dried mint

Method

Knead the flour, water and a pinch of salt into a firm dough and rest it for 30 minutes.
Mix the beef with the onion, salt and pepper.
Roll the dough very thin, cut into 3 cm squares, put a little filling on each and pinch the corners together.
Boil the manti in salted water for 8–10 minutes until tender, then drain.
Mix the yogurt with the garlic and spoon it over the manti.
Melt the butter with the paprika and drizzle it on top; sprinkle with dried mint.

How to make it lighter

Use lean ground beef and grated onion for moisture instead of extra fat.
Halve the butter drizzle or replace it with 1 tsp oil and paprika — 1 tbsp butter ≈ 100 kcal.
Choose low-fat yogurt and serve with a large salad.

History

Dumplings of this kind are believed to have travelled west with Turkic and Mongol peoples from Central Asia. In Turkey the city of Kayseri is most famous for manti, where cooks pride themselves on dumplings so small that, it is said, dozens fit on one spoon.

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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 →