Skip to content
TR EN

Mantı (Turkish Dumplings)

Asia › Turkey
serves 4 50 min Medium 11 versions
Baked
Mantı tarifi
Nérostrateur · CC BY 2.5

Fringed Mantı

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

Ingredients

Servings 4 people
  • 5 piece yufka sheets
  • 2 piece chicken breast
  • 2 water glass (200 ml) chicken stock
  • 2 water glass (200 ml) chickpeas · soaked overnight
  • 1 bowl yoghurt
  • 4 clove garlic
  • 1 dessert spoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon chilli flakes
  • 2 tablespoon parsley

How to make it

Open in kitchen mode
  1. Roll the sheets of yufka one by one around a rolling pin and slide the pin out without unrolling them.
  2. Cut the rolled yufka a finger thick.
  3. Cook the chickpeas, soaked overnight, together with the chicken.
  4. Adjust the salt and the black pepper.
  5. Scatter the cut yufka over a tray, spreading it out, and keep it in the oven for 10 minutes.
    10 min
  6. Take it out of the oven and arrange the sliced chicken and the chickpeas over it.
  7. Drizzle the chicken stock over the top.
  8. Put it back in the oven and cook it for 10 minutes, until it has absorbed the liquid.
    10 min
  9. Crush the garlic, mix it with the yoghurt and drizzle it over the mantı as it comes out of the oven.
  10. Sprinkle over chilli flakes and chopped parsley and serve hot.
Save

Did you make this?

Your rating joins the average right away; your comment is published after we read it.

Rate it and share your photo If you made this recipe you can add your rating, your notes and your photo — just sign in.

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.

Open this version

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.

Open this version

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.

Open this version

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.

Open this version

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.

Open this version

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.

Open this version

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.

Open this version

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.

Open this version

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.

Open this version

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.

Open this version