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Mantı (Turkish Dumplings)

Asia › Turkey
serves 4 35 min Easy 11 versions
Under 45 Minutes Lunch
Mantı tarifi
Nérostrateur · CC BY 2.5

Mantı with Chickpeas

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

Ingredients

Servings 4 people
  • 4 water glass (200 ml) meat stock · or a stock cube
  • 300 gram mantı · ready-made
  • 1 water glass (200 ml) chickpeas · boiled, or tinned
  • 1 water glass (200 ml) tinned tomatoes · chopped
  • 2 piece green pointed pepper · cut into rings
  • 2 tablespoon butter
  • 1 tablespoon tomato paste
  • 2 tablespoon water
  • 1 teaspoon mint · dried
  • 1 dessert spoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon red pepper
  • 1 water glass (200 ml) garlic yoghurt

How to make it

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  1. Boil the mantı in 4 glasses of meat stock, so that they stay slightly firm.
  2. Add the boiled chickpeas, the chopped tomato and the pointed peppers cut into rings and cook for another 5 minutes.
    5 min
  3. Season with salt and black pepper.
  4. Heat the butter, the mint and the red pepper together in a pan.
  5. Dissolve the tomato paste in 2 tablespoons of water and add it to the butter.
  6. Keep it on the heat for another minute or two and drizzle it over the cooked mantı.
Tips

If you like, you can add garlic yoghurt over the top when serving.

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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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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 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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