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Mantı (Turkish Dumplings)

Asia › Turkey
serves 4 1 hr 15 min Hard 11 versions
For Guests Baked
Mantı tarifi
Nérostrateur · CC BY 2.5

Tray Mantı

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

Ingredients

Servings 4 people
  • For the dough
  • 6 water glass (200 ml) flour
  • 1 piece egg
  • 2 tablespoon oil
  • 1 dessert spoon salt
  • 1 water glass (200 ml) water
  • For the filling
  • 250 gram minced meat
  • 2 piece onion · very finely chopped
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • For the sauce
  • 1 tablespoon butter
  • 1 tablespoon paste
  • 2 water glass (200 ml) water
  • For the top
  • 2 water glass (200 ml) yoghurt
  • 3 clove garlic

How to make it

Open in kitchen mode
  1. Make a well in the middle of the flour and knead a stiff dough with the egg, the sunflower oil, the water and the salt.
  2. Divide the dough into balls and let them rest for 15 minutes.
    15 min
  3. Roll the balls out into thin sheets and cut them into small squares.
  4. Knead the minced meat, the onion, the salt and the black pepper well together.
  5. Put a little of the filling in the middle of each square and fold it into a star shape.
  6. Arrange them on an oiled tray and brown them in the oven at 200 degrees.
  7. Melt the tomato paste and the butter together with water to make a sauce.
  8. Pour the sauce over the mantı as they come out of the oven.
  9. Put them back in the oven and leave them until the liquid around the mantı is hot; do not let it boil.
  10. Crush the garlic, mix it with the yoghurt, pour it over the top 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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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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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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