Use little stuffing
A pea-sized portion is enough for a 3-cm square. Overcrowded mantles cannot be tightly closed and open when cooked.
Turkish Recipe
Turkish Manti
Roll out a firm egg noodle dough thinly, cut into small pieces and fill sparingly, and cook the dough in portions before adding yoghurt and hot butter.
Total time
1 hr 50 min
Calories
690 kcal
Servings
6 servings
Difficulty
Advanced
Why this recipe works
Kayseri Mantı with garlic yoghurt and pepper butter
Mantı are among the most famous Turkish dough dishes. Kayseri type is characterized by particularly small pockets filled with minced meat. The dough must be firm and elastic to roll out thinly and remain closed during cooking. A pea-sized amount of filling is sufficient; too much meat prevents the safe closure. The hot mantı are served with room-warm garlic yoghurt and a butter in which Pul Biber only foams briefly. Dried mint and sumac add fresh, sour accents.
Lunch
Dinner
Meat
Pasta
Recipe
Turkish Manti
Turkish mantı are small dumplings filled with spicy minced meat, served with garlic yoghurt, pepper butter, mint and sumac.
Ingredients
6 servings
Method
-
1
Knead firm pasta dough
Mix flour with a teaspoon of salt. Add eggs and 170 ml water and knead for 8 to 10 minutes to a smooth, firm dough. Only add water for dry crumbs.
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2
Leave the batter to rise
Cover the dough and let it rest at room temperature for 30 minutes, this will relax the gluten and make the dough thinner.
-
3
Just season the filling
Mix the minced meat with the onion, parsley, pepper, cumin and half a teaspoon of salt.
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4
Roll out and cut the dough thinly
Quarter the dough and cover the pieces that are not needed. Roll each portion thinly on a lightly floured surface about 1 mm and cut into squares of about 3 cm.
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5
Fill coat sparingly
Place a pea-sized amount of filling on each square. Squeeze opposite corners over the centre and then seal the open edges tightly.
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6
Prepare garlic yoghurt
Whisk the yoghurt with the garlic and a pinch of salt until smooth. Do not use ice cold, so that it does not cool the hot mantle immediately when serving.
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7
Cook in portions
Cook in plenty of salted water only moderately bubbling. Cook mantle in three portions of 7 to 9 minutes each, until the dough is soft and the meat filling is completely cooked through.
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8
Foaming pepper butter
Melt the butter over medium heat. Let the pul biber and dried mint froth for only 20 to 30 seconds and remove immediately from the heat.
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9
Complement sauces on the plate
Drain the mantle with a ladle and serve with garlic yoghurt and pepper butter, then sprinkle with sumac.
Kitchen know-how
Tips for Turkish Manti
Cover the pieces of dough
Thinly rolled pasta dough dries quickly. Always work on only one portion and keep the remaining dough and cut squares covered.
Variations
How to adapt this recipe
Cut squares 4 to 5 cm in size. They are filled faster, but need about 1 to 2 minutes longer depending on the thickness of the dough.
Replace minced meat with 400 g of coarsely mashed potatoes with onion, pul biber and parsley. Let the filling cool completely before forming.
Nutrition per serving
690kcal
73.0 gCarbohydrates
34.0 gProtein
29.0 gFat
Values are estimates and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Turkish Manti
Approximately 1 mm is a good guide. The dough should still hold the filling securely, but not appear thick and chewy after cooking.
The edges were dry, floured or not pressed tight enough. Fill the squares quickly and brush flour off the sealing points.
Yes. Freeze uncooked on a baking tray and pack. Put directly into the water and cook for about 2 minutes longer.
No. Just bring yoghurt to room temperature and stir until smooth. Boiling it directly can curdle and take away the fresh acidity.
A sliced pastry bag must not show raw meat inside; when measured, the filling should reach at least 71 ° C.
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