Cheat’s Turkish Manti (Easy Turkish Dumplings)

Cheat's Turkish Manti (Easy Turkish Dumplings) - Cheat's Turkish Manti is a simplified version of the delicious and divine Turkish Manti using ready made Manti, topped with garlic Yoghurt and, finished with a spiced Butter drizzle.

It is everything I love about authentic Turkish Manti. It is comforting and creamy and is ready in a fraction of the time. This version makes it easy to enjoy a taste of Turkey even on your busiest days.

This Manti recipe is a recipe that should have been on the blog years ago. Several years ago, myself and my husband went to a restaurant that was a little run down and in a very quiet part of town. In those days, we didn't go out much. Our babies were small and always with us & we were always too broke or too tired. So this outing was unusual.

Sadly the restaurant shut down a couple of years later but I can still taste that food. It was also the place where we first devoured Manti. 

Why you'll love this recipe

Quick and simple - Ready in 20 minutes

Authentic, flavourful and low effort - Classic Manti recipe without having to make the dumplings from scratch.

Perfect for weeknights - Light, satisfying and easy to prep.

Customisable - Adjust spice and yoghurt to suit your preferences.

What is Manti?

Manti are small Turkish dumplings traditionally filled with spice minced meat (usually lamb or beef) and served with a cooling yoghurt sauce and a fragrant butter drizzle infused with Aleppo Pepper (pul biber).

While traditional Manti are handmade (Manti is fiddly to make and is often made by a few women who each have their own roles), this recipe uses ready made Manti, available in the freezer aisles of Middle Eastern or Turkish grocery stores. It's a simple shortcut that delivers all the familiar flavours of the classic dish without hours of rolling and folding.

In Turkey, people often eat Manti (mini dumplings) at a place that specialises in making and selling Manti, known as Manti Evi (House of Manti).

You can make this cheats version or you can make a version where the meat sauce is separate and the pasta is either bow tie or conchiglie pasta. You can use Tortellini or Ravioli instead too.

Manti is as popular as Turkish Adana Kebabs or Ezogelin Soup.

There are variations of Manti across the Middle East, Central Asia, in Balkan cuisine and in Afghan cuisine too.

Ingredient Breakdown

Ready made Manti

Available frozen in Middle Eastern or Turkish Supermarkets. These are tiny dumplings filled with Meat or Vegetables. They cook quickly and retain a soft texture once boiled.

Yoghurt Sauce

A cooling mix of thick Plain or Greek Yoghurt with Garlic and Salt. This creamy sauce is a defining feature of Turkish Manti and is also eaten with Eggs in Cilbir. It balances the richness of the Pasta and the Chilli Butter drizzle.

Chilli Butter Drizzle

Melted Butter, combined with Aleppo Pepper (Turkish Pul Biber) or Chilli Flakes and Paprika. This steps adds aroma, colour, and a gentle heat.

Olive Oil (Optional)

It can be used alongside Butter to prevent it from burning and to add depth.

Dried Mint or Sumac or both (Optional)

A traditional garnish that enhances both colour and freshness.

Step by Step - How to make cheat's Turkish Manti

The full recipe with ingredient measurements can be found in the recipe card is at the bottom of the page:

Step 1 - Cook the Manti

Bring a large pot of salted Water to the boil. Add the ready made Manti and book according to package instructions. (8-12 minutes). Drain and set aside.

Step 2 - Prepare the Yoghurt Sauce

In a bowl, combine Yoghurt, Garlic and Salt. Mix together till smooth and creamy. Place in the fridge.

Step 3 - Make the Butter drizzle

In a small saucepan, melt the Butter (or a mix of Butter and Olive Oil) over medium heat. Add Aleppo Pepper and stir for 30-60 seconds until aromatic. Then remove from the heat.

Step 4 - Assemble

Place the cooked Manti onto a serving plate. Spoon the Garlic Yoghurt over the top and drizzle over the spiced Butter. Finish with a sprinkle of Dry Mint and Sumac if using or extra Aleppo Pepper. Serve and enjoy!

Storage and Reheating

Fridge (Make Ahead) - Store cooked Manti and sauce separately in airtight containers. The Manti will keep for up to 3 days and the Yoghurt Sauce for 2 Days. The Butter will keep for 5 Days.
Reheat - Reheat the Manti in the microwave. Reheat the Butter separately. Drizzle over the Yoghurt and Chilli Butter.

Tips for success

• Don't overcook the Manti. They should be tender and not mushy.
• Add Stock to the Water when boiling to make them more flavourful.

Variations

Use Veg Dumpling instead - Cheese Tortellini are an excellent choice.

Serving Suggestions

Serve as a light meal with a Red Onion Salad, Tomato Salad or Cacik or Shepherds Salad.

FAQs

Where can I buy ready made Manti?

In Turkish or Middle Eastern Supermarkets.

Can I use Tortellini instead?

Yes absolutely you can!

More Turkish Recipes:

Menemen – Turkish Scrambled Eggs

How to make Turkish Pide

Turkish Cilbir – Poached Eggs in Yoghurt

Simit

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