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Mantı (Turkish Dumplings)

Europe › Italy
serves 4 40 min Medium 11 versions
Meat-free Vegetarian Under 45 Minutes Lunch Baked
Mantı tarifi
Nérostrateur · CC BY 2.5

Baked Mantı, Italian Style

One of 11 versions of Mantı (Turkish Dumplings). The table below shows how their ingredients differ.

Ingredients

Servings 4 people
  • 450 gram mantı
  • 35 gram oil
  • 100 gram cream · crème fraîche
  • 75 gram breadcrumbs
  • 10 gram basil · dried
  • 10 gram oregano · dried
  • 10 gram rosemary · dried
  • For the sauce
  • 410 gram tomato · concassé
  • 1 piece red onion
  • 1 piece bell pepper
  • 8 leaf oregano · fresh
  • 12 leaf basil · fresh
  • 30 gram pine nuts
  • 4 clove garlic · crushed in its skin
  • 5 gram balsamic vinegar
  • 20 gram sugar
  • 2 tablespoon oil

How to make it

Open in kitchen mode
  1. Boil the mantı; cooking them until the foam that forms on the surface disappears gives the right texture.
  2. Once they are cooked, drain them and let them cool.
  3. Oil the trays and arrange the mantı in them.
  4. Spread the cream over the mantı.
  5. Mix the breadcrumbs with the dried basil, oregano and rosemary and sprinkle the mixture over them.
  6. Bake at 200 degrees for 13 minutes.
    13 min
  7. Blend all the sauce ingredients together for 15-20 seconds.
  8. Portion the mantı into bowls as it comes out of the oven, pour the sauce over it and serve.
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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 ✓ — — — — — — — — — —

Classic

serves 4 30 min

The classic method: ready-made mantı dough is boiled and served with a yoghurt sauce that has been warmed through.

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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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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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