Mantı (Turkish Dumplings)
Sosyete Mantısı
One of 11 versions of Mantı (Turkish Dumplings). The table below shows how their ingredients differ.
Ingredients
- 3 piece yufka sheets
- 2 piece chicken leg
- 2 water glass (200 ml) yoghurt
- 3 clove garlic
- 2 tablespoon butter
- 1 teaspoon red pepper
- 1 dessert spoon salt
- 1 teaspoon black pepper
How to make it
Open in kitchen mode-
Boil the chicken legs; do not throw the cooking liquid away, keep it warm.
-
Once the legs have cooled, pick them over carefully and shred the meat.
-
Season the shredded chicken with black pepper and salt.
-
Cut one sheet of yufka into four pieces.
-
Spread some chicken along the wide edge of each piece, roll it up like a cigar börek and coil it into a rose.
-
Arrange the rolls on a tray and put them in the oven.
-
Cook them until the yufka turns lightly pink; on no account let it brown.
-
Take the tray out of the oven and drizzle the warm chicken stock over the rolls.
-
Cover the tray and leave it for 10 minutes, so that the yufka drinks the liquid up well.10 min
-
Crush the garlic, mix it with the yoghurt and pour it over the top.
-
Heat the red pepper in butter, drizzle it over and serve.
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.
| 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
The classic method: ready-made mantı dough is boiled and served with a yoghurt sauce that has been warmed through.
Open this versionAvunya
The Avunya method, in which noodles are baked instead of mantı dough. Topped with diced meat, chickpeas and garlic yoghurt.
Open this versionDenizli
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 versionEasy
A quick method in which ready-made mantı shells are filled with minced meat. On the table in half an hour.
Open this versionFringed
Mantı made by rolling yufka around a rolling pin, cutting it into strips and baking it. Topped with chicken, chickpeas and garlic yoghurt.
Open this versionItalian style
Boiled mantı is coated with cream and baked with breadcrumbs and dried herbs; finished with a raw blended Italian sauce.
Open this versionOn a tray
Mantı folded into stars and baked on a tray. Topped with tomato-paste butter and garlic yoghurt.
Open this versionWith chicken
A baked mantı in which hand-rolled dough is filled with chicken, mushroom and walnut and folded up like little parcels.
Open this versionWith chickpeas
Mantı boiled in meat stock rather than water; with chickpeas, tomato and pointed pepper it turns into a soupy dish.
Open this versionWith vegetables
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