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.
The food at this place was very cheap..but it was to die for. 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.
Turkish Mantı – The Cheat’s Way
In Turkey, people often eat Manti (mini dumplings) at a place that specialises in making and selling Manti, known as Manti Evi.
Manti or Mantu is a Turkish dish. Manti are tiny little melt in the mouth squares of pasta filled with ground meat and pinched at the top to form a mini pyramid. It is served in a garlic yoghurt sauce with a spiced infused oil poured over the top.
If you don’t make the Manti (like me), this dish is very quick and easy to make. I brought Manti for this dish but have seen others use filled tortellini too.
In some parts of Turkey, family gather together to prepare the Manti, like we sometimes used to for Samosas or Saivro. Hands up if you know what is? It is this type of Papad/Papadam. We used to make them in huge batches. All the women of the family would gather together and they would roll it together. Even the dough of that Papad is incredible.
Ingredients for Manti
Aleppo Chilli Flakes or Red Pepper Flakes
How to make Manti
Boil the Manti according to package instructions. Or use small Tortellini instead. Drain and set aside.
Combine oil, butter and garlic in a small pan and gently heat, then stir in the chilli flakes and mint.
Make a garlicky yoghurt by setting a bowl of yoghurt over some simmering water and stirring in the garlic. Season and remove from heat. You can just mix it together but I prefer to do it this way.
Divide the yoghurt between bowls and top with Manti.
Sprinkle over Sumac, Mint and more Chilli Flakes before serving.
More Turkish Recipes:
**If you make this recipe, please don’t forget to rate/comment or tag us on Social Media.
Manti (Turkish ground beef dumplings) served in a garlicky yoghurt base and topped with a browned chilli butter
- 500 g Plain Yoghurt
- 2 cloves Garlic Crushed
- 1/4 tsp Dried Mint
- 4 tbsp Butter
- 1 tbsp Olive Oil
- 3 - 4 tsp Aleppo Pepper Flakes or 1 tsp Chilli Flakes
- 500 g Manti or Tortellini
- 1/2 tsp Sumac
Add the yoghurt, garlic and a little salt to a bowl over a pot filled with around 1 inch water. Gently warm over a very low heat and then stir together. Remove from heat. Stir in Mint.
Melt the butter in a pan over a medium high heat until it turns golden brown. Remove from heat and add olive oil. Whisk in the Aleppo Falkes/Chilli Flakes and then remove from the heat. Season with Salt.
Heat water in a pot over high heat and add Manti when it boils. Boil according to pack instructions and drain.
Divide yoghurt between plates.
Top with Manti and browned butter. Top with Sumac and more Aleppo Chilli Flakes.
- If you can't find Manti, you can use Tortellini instead.
- Aleppo Chilli Flakes can be found online.