Mantı (Turkish Ravioli)
MANTI: THE OLDEST LEGEND OF TURKISH CUISINE — A REWARDING RECIPE THAT CALLS FOR MANY HANDS
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There are dishes you make to feed a household—and there are dishes you make to honour a legacy.
MANTI belongs to the second kind.
These tiny dumplings are a labour of love, made in big batches by many hands, often for weddings, celebrations, or just an ordinary Sunday that turns extraordinary around the table. This version, known as anti-mantı in some regions, features a classic ground beef filling, rolled and shaped by hand, and served with garlic yogurt and peppery butter sauce.
Making MANTI is a process that slows you down in the best way. The kind of slow that invites conversation, music, and help from everyone in the house. The result is not just food but a memory that tastes better with every bite.
Ingredients
For the Filling
700 g ground beef
2 onions (~400 g)
2 tsp ground black pepper
1 tsp salt
For the Dough
2 eggs
2 cups water
2 tsp salt
5½–6 cups flour
For the Yogurt Sauce
700 g plain yogurt
5–6 garlic cloves
1 tsp salt
For the Pepper Sauce
125 g butter
¼ cup olive oil
½ cup red pepper paste
1 tbsp red pepper flakes
1 cup water (or MANTI cooking water)
For Serving
1–2 tbsp dried mint
1–2 tbsp red pepper flakes
Directions
PREPARE THE FILLING
Peel and finely dice 2 onions.
Place in a large bowl with 1 tsp salt and 1 tsp black pepper, and crush the mixture with your hands for 1 minute to soften the onions.
Add 700 g ground beef, and knead until fully combined and paste-like.
Cover and place in the fridge while you prepare the dough.
MAKE THE DOUGH
In a large bowl, whisk 2 eggs, then add 4 cups flour, 2 tsp salt, and 1 cup water.
Begin mixing, gradually adding the remaining 1 cup water and more flour (up to 6 cups total) as needed.
When the dough no longer sticks to your hands, knead on the counter for 3–5 minutes until smooth and elastic.
Return to the bowl, cover, and rest for 25–30 minutes.
SHAPE THE MANTI
Divide rested dough into 9–10 equal pieces and roll each into a ball.
Cover with a towel to prevent drying.
One at a time, roll each dough ball into a 1–1.5 mm thick round sheet.
Dust the counter and rolling pin with flour as needed.
Cut each sheet into 2x2 cm squares.
Place ¼ tsp of filling in the center of each square.
Fold opposite corners over the filling and pinch to seal, then repeat with remaining corners to form a closed dumpling.
Place shaped Mantı on a floured tray or parchment paper.
Tip: The smaller the Mantı, the greater the legend—Kayseri Mantı is said to fit 40 pieces on a spoon!
GARLIC YOGURT SAUCE
Peel and mince 5–6 garlic cloves.
In a bowl, mix with 700 g plain yogurt and 1 tsp salt.
Chill until ready to serve.
PEPPER SAUCE
In a small saucepan, melt 125 g butter with ¼ cup olive oil.
Stir in ½ cup red pepper paste and 1 tbsp red pepper flakes.
Cook for 1–2 minutes on medium heat, then add 1 cup water (or Mantı cooking water).
Let it simmer gently until serving.
COOKING THE MANTI
Fill a large pot three-quarters full with water (~3 L) and bring to a boil with 2 tbsp salt.
Gently add Mantı to boiling water, ensuring they don’t stick.
Wait for the water to reboil—Mantı will rise to the surface when ready.
Boil only 2–3 minutes more once they float.
(Important: Don’t overcook or leave them sitting in hot water.)
For pre-baked frozen Mantı, allow 1–2 extra minutes of boiling.
SERVING THE MANTI
Mantı is best served immediately.
Scoop with a slotted ladle onto serving plates.
Let each person top their dish with garlic yogurt, pepper sauce, dried mint, and extra red pepper flakes.
Set the table, gather everyone, and celebrate your success!
[Notes from the Kitchen]
Team Effort Encouraged: Mantı-making is a beautiful excuse to invite help. Assign rolling, filling, folding, and storytelling roles to those around the table.
Rest and Roll: The dough should be soft but sturdy. Resting gives it the strength to roll thin and hold its shape.
Shaping Styles: You don’t have to stick to one folding style. Try different methods for fun and variety.
Storage Tip:
Preheat oven to 380℉ (180℃)
Bake extra Mantı for 25–30 minutes
Let cool, then freeze in airtight bags.
Boil from frozen when needed, using the same method above.
Yogurt Sauce Safety: Raw garlic intensifies over time. Chill the sauce and use within a day for best taste.…
When you want to feel accomplished, make Mantı.
No dish gathers people like MANTI does. From preparation to the first bite, it invites us to connect, create, and celebrate.
Afiyet olsun!
Let the spoonfuls be small but the memories large.
