These hot, slippery, lesser-known little bundles of minced lamb or beef are gentle in flavour but deliciously restorative. In Turkey they are boiled and often served with a tangy garlic and yogurt sauce but in other countries, such as Armenia, they are baked or fried in butter until crisp. They are often topped with dried mint or sumac, and melted (and/or flavoured) butter, as well as dried chilli flakes
or aleppo peppers.
While not as popular (yet) as their global cousins, manti can be found in authentic Turkish restaurants and are traditionally eaten at the table with family. Head to Flat Iron Square to try them on the hoof, made by Mike and Ollie at their street food stall, where they’re filled with British lamb, fish or veg, and then served with seasoned yogurt, smoky black chilli butter, deep-fried breadcrumbs and fresh herbs. Or try them at one of London’s most traditional Turkish restaurants, Hala, in Harringay – here you’ll get some of the best we’ve ever had.
This recipe was shared with us by Hus Vedat of chic, contemporary raki bar and restaurant Yosma in Marylebone, which held Manti Month back in July to make Londoners more aware of the tasty parcels. This is a classic recipe but at Yosma the chefs have also been known to make them with lobster, aubergine and chicken.