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Mantı (Turkish Dumplings)

Asia › Turkey
serves 4 30 min Easy 11 versions
Meat-free Vegetarian Under 30 Minutes Under 45 Minutes Lunch Stovetop
Mantı tarifi
Nérostrateur · CC BY 2.5

Mantı

One of 11 versions of Mantı (Turkish Dumplings) · the most complete write-up. The table below shows how their ingredients differ.

Ingredients

Servings 4 people
  • 400 gram mantı dough · filled with a stuffing made from 250 g of minced meat
  • 750 gram yoghurt sauce
  • 2 tablespoon margarine
  • 1 teaspoon red pepper
  • 1 tablespoon salt

How to make it

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  1. Put 8-10 water glasses of water in a pan, add 1 tablespoon of salt and bring it to the boil.
  2. Drop the mantı into the boiling water in 3-4 batches, about 2 water glasses at a time.
  3. Boil them for 10-12 minutes, so that they stay slightly firm.
    12 min
  4. Drain them well with a slotted spoon, transfer them to a bowl and keep them warm.
  5. Put the yoghurt sauce in a small pan.
  6. Pour boiling water halfway up another pan large enough to hold it comfortably and sit the small pan inside it.
  7. Warm the yoghurt sauce over a low heat; do not let it boil.
  8. Transfer the mantı to warmed soup plates and pour the warm yoghurt sauce over them.
  9. Melt the margarine in a small pan; once it is hot, add the red pepper and stir.
  10. Drizzle the pepper butter over the yoghurt and serve hot.
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Mantı (Turkish Dumplings) versions

They are all the same dish; the table below lists only the ingredients that set them apart. Ingredients common to every version (flour, salt, oil) are left out — they make no difference.

Classic base Avunya Denizli Easy Fringed Italian style On a tray Sosyete With chicken With chickpeas With vegetables
Ingredient Classic Avunya Denizli Easy Fringed Italian style On a tray Sosyete With chicken With chickpeas With vegetables
salt ✓ ✓ ✓ ✓ ✓ — ✓ ✓ ✓ ✓ ✓
garlic — ✓ ✓ ✓ ✓ ✓ ✓ ✓ ✓ — ✓
pepper ✓ ✓ ✓ ✓ ✓ ✓ — ✓ ✓ ✓ —
black pepper — ✓ ✓ ✓ ✓ — ✓ ✓ — ✓ ✓
yoghurt — ✓ ✓ ✓ ✓ — ✓ ✓ ✓ ✓ —
butter — ✓ ✓ — — — ✓ ✓ ✓ ✓ —
onion — ✓ ✓ ✓ — ✓ ✓ — — — ✓
oil — — ✓ ✓ — ✓ ✓ — ✓ — —
water — — ✓ ✓ — — ✓ — ✓ ✓ —
minced meat — — ✓ ✓ — — ✓ — — — ✓
chicken — — — — ✓ — — ✓ ✓ — —
chickpeas — ✓ — — ✓ — — — — ✓ —
flour — — ✓ — — — ✓ — ✓ — —
tomato — ✓ — — — ✓ — — — ✓ —
yufka (thin dough sheets) — — — — ✓ — — ✓ — — ✓
egg — — ✓ — — — ✓ — — — —
mantı — — — — — ✓ — — — ✓ —
parsley — — ✓ — ✓ — — — — — —
basil — — — — — ✓ — — — — —
bread — — ✓ — — — — — — — —
breadcrumbs — — — — — ✓ — — — — —
carrot — — — — — — — — — — ✓
chicken stock — — — — ✓ — — — — — —
courgette — — — — — — — — — — ✓
cream — — — — — ✓ — — — — —
diced meat — ✓ — — — — — — — — —
mantı dough ✓ — — — — — — — — — —
mantı shells — — — ✓ — — — — — — —
margarine ✓ — — — — — — — — — —
meat stock — — — — — — — — — ✓ —
milk — — ✓ — — — — — — — —
mint — — — — — — — — — ✓ —
mushrooms — — — — — — — — ✓ — —
noodles — ✓ — — — — — — — — —
oregano — — — — — ✓ — — — — —
paste — — — — — — ✓ — — — —
pine nuts — — — — — ✓ — — — — —
rosemary — — — — — ✓ — — — — —
sugar — — — — — ✓ — — — — —
tomato paste — — — — — — — — — ✓ —
vinegar — — — — — ✓ — — — — —
walnuts — — — — — — — — ✓ — —
yoghurt sauce ✓ — — — — — — — — — —

Avunya

serves 4 1 hr

The Avunya method, in which noodles are baked instead of mantı dough. Topped with diced meat, chickpeas and garlic yoghurt.

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Denizli

serves 4 1 hr

The dough is not rolled out but cooked in a pan like a crêpe. The minced-meat sheets are stacked and left to drink up the liquid in the oven.

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Easy

serves 4 30 min

A quick method in which ready-made mantı shells are filled with minced meat. On the table in half an hour.

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Fringed

serves 4 50 min

Mantı made by rolling yufka around a rolling pin, cutting it into strips and baking it. Topped with chicken, chickpeas and garlic yoghurt.

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Italian style

serves 4 40 min

Boiled mantı is coated with cream and baked with breadcrumbs and dried herbs; finished with a raw blended Italian sauce.

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On a tray

serves 4 1 hr 15 min

Mantı folded into stars and baked on a tray. Topped with tomato-paste butter and garlic yoghurt.

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Sosyete

serves 4 50 min

A quick mantı in which yufka is coiled like a rose börek; it softens as it drinks up the chicken stock. Very good as a hot starter.

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With chicken

serves 4 1 hr 15 min

A baked mantı in which hand-rolled dough is filled with chicken, mushroom and walnut and folded up like little parcels.

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With chickpeas

serves 4 35 min

Mantı boiled in meat stock rather than water; with chickpeas, tomato and pointed pepper it turns into a soupy dish.

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With vegetables

serves 4 40 min

A quick mantı in which carrot, courgette and minced meat are spread between sheets of yufka; the stack is rolled up and boiled in foil.

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