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Mantı (Turkish Dumplings)

Asia › Turkey
serves 4 40 min Medium 11 versions
Lactose-free Under 45 Minutes Lunch Stovetop One Pot
Mantı tarifi
Nérostrateur · CC BY 2.5

Mantı with Vegetables

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

Ingredients

Servings 4 people
  • 3 piece yufka sheets
  • 3 piece carrot
  • 2 piece courgette
  • 250 gram onion
  • 300 gram minced beef · or soya mince
  • 2-3 clove garlic
  • 1 dessert spoon salt
  • 1 teaspoon black pepper

How to make it

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  1. Grate the carrots and the courgettes separately.
  2. Chop the onion and fry it together with the minced meat.
  3. Add salt, black pepper and crushed garlic to the fried meat and take it off the heat.
  4. Spread one sheet of yufka on the worktop and scatter the grated carrot over it so that it covers the whole sheet.
  5. Cover it with a second sheet of yufka and spread the grated courgette over that.
  6. Cover with a third sheet of yufka and spread the minced meat filling evenly over it.
  7. Roll the three layers up tightly into a cylinder and cut it in half across the middle.
  8. Wrap each roll in aluminium foil so that the ends are completely closed.
  9. Bring water to the boil in a large pan and lower the rolls into it.
  10. Boil for 15 minutes; take care that no water gets inside the rolls.
    15 min
  11. Lift the rolls out of the pan and open the foil.
  12. Slice them three fingers thick and serve hot.
Tips

You can serve it with garlic yoghurt and heated butter drizzled over the top.

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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 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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