Mantı

🧂 Ingredients

• 300 g All-purpose flour(Plus extra for dusting)
• 150 ml Warm water(Approximately, for the dough)
• 1 Egg(Optional, for a richer dough)
• 1 tsp Salt
• 200 g Ground beef(Lean to medium fat content)
• 1 medium Onion(Finely grated or minced)
• 0.5 tsp Black pepper
• 0.5 tsp Salt(For the filling)
• 400 g Greek yogurt(Full fat recommended for richness)
• 4 cloves Garlic(Minced or pressed)
• 60 g Butter(Unsalted)
• 2 tsp Red pepper flakes (pul biber)(Adjust to taste)
• 1 tsp Dried mint(Optional, for chili butter)

👨‍🍳 Instructions

1. 1

   Prepare the Dough: In a large bowl, combine the flour and salt. Make a well in the center. If using, whisk the egg into the warm water. Gradually add the water mixture to the flour, mixing with your hands or a fork until a shaggy dough forms. Knead on a lightly floured surface for 8-10 minutes until smooth and elastic. The dough should be firm but pliable. Cover with plastic wrap and let it rest at room temperature for at least 30 minutes.

   ⏱️ 40 minutes (including rest)
2. 2

   Prepare the Filling: While the dough rests, combine the ground beef, finely grated onion, salt, and black pepper in a bowl. Mix thoroughly until well combined. Do not overmix, as this can make the filling tough.

   ⏱️ 10 minutes
3. 3

   Form the Mantı: Divide the rested dough into 2-3 portions. Working with one portion at a time on a lightly floured surface, roll it out as thinly as possible, aiming for a thickness of about 1-2 mm. You should almost be able to see your hand through it. Cut the dough into small squares, approximately 1.5 cm x 1.5 cm. Place a tiny amount (about 1/4 tsp) of the meat filling in the center of each square. Pinch the corners together firmly to seal, creating small, sealed dumplings. Ensure they are well sealed to prevent the filling from escaping during cooking. Repeat with the remaining dough and filling. This step is time-consuming; aim for consistency in size.

   ⏱️ 45 minutes
4. 4

   Cook the Mantı: Bring a large pot of generously salted water to a rolling boil (about 100°C / 212°F). Carefully add the mantı to the boiling water, stirring gently to prevent them from sticking together. Cook for 8-12 minutes, or until the dumplings float to the surface and the dough is tender and cooked through. They should be plump and slightly translucent. Drain the mantı, reserving about 1/2 cup of the cooking water.

   ⏱️ 15 minutes
5. 5

   Prepare the Garlic Yogurt: While the mantı are cooking or just before serving, mince or press the garlic. In a medium bowl, combine the Greek yogurt and minced garlic. Mix well. Season with a pinch of salt if desired. If the yogurt is very thick, you can stir in a tablespoon or two of the reserved mantı cooking water to achieve a smoother, drizzling consistency.

   ⏱️ 5 minutes
6. 6

   Prepare the Chili Butter: In a small saucepan, melt the butter over medium heat (around 175°C / 350°F). Once melted and shimmering, stir in the red pepper flakes and optional dried mint. Cook for about 30-60 seconds, just until the spices are fragrant and the butter is lightly browned. Be careful not to burn the butter or spices. The butter should sizzle.

   ⏱️ 5 minutes
7. 7

   Assemble and Serve: Arrange the drained mantı on a serving platter. Spoon the garlic yogurt generously over the hot mantı. Drizzle the sizzling chili butter over the yogurt. Serve immediately.

   ⏱️ 2 minutes

💡 Pro Tips

• ✓The traditional saying is that mantı should be so small that 40 can fit on a teaspoon. While this is a guideline, focus on making them consistently small and well-sealed.
• ✓Ensure the chili butter sizzles when added to the mantı for maximum aroma and flavor. Do not let it burn.
• ✓Avoid overfilling the dumplings, as this can make them difficult to seal and may cause them to burst during cooking.
• ✓If you find rolling the dough very thin challenging, you can use a pasta machine.
• ✓Leftover mantı can be frozen in a single layer on a baking sheet before transferring to a freezer bag. Cook from frozen, adding a few extra minutes to the boiling time.

🔄 Variations

• Kayseri Mantısı: These are traditionally even smaller than standard mantı and often shaped differently.
• Fried Mantı: After boiling, mantı can be lightly pan-fried until golden brown for a crispy texture.
• Vegetarian Mantı: Replace the ground beef with finely chopped mushrooms, lentils, or a mixture of vegetables.
• Different Toppings: Some variations include a sprinkle of sumac or fresh parsley.

🥗 Nutrition

Per serving