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Looking for a Turkish manti recipe? If you’re seeking proper comfort food you can’t go far wrong with dumplings. The Polish have pierogi, Russians have pelmeni, Italians have ravioli, the Chinese have dim sum – and in Turkey they have manti.

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.

Manti can be found in authentic Turkish restaurants and are traditionally eaten at the table with family. 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 Hüs Vedat of chic, contemporary raki bar and restaurant Yosma in Marylebone. This is a classic recipe but at Yosma the chefs have also been known to make them with lobster, aubergine and chicken.

Also check out more Turkish recipes, such as Turkish eggs, Turkish meatballs and pide.

Learn about Turkish coffee culture with our expert barista Celeste Wong's guide, including traditional rituals, how to order it and the perfect recipe for at-home brewing.


Manti recipe

Ingredients

  • 500g lamb neck, cut into 5cm chunks
  • 2 onions, roughly choppedd
  • 2 carrots, roughly chopped
  • 1 stick celery, roughly chopped
  • olive oil

DOUGH

  • 500g plain flour, plus extra for dusting
  • sea salt

YOGURT SAUCE

  • 3 tbsp natural yogurt
  • 2 tbsp double cream
  • 1 small clove garlic
  • squeezed from 1 tbsp of grated ginger ginger juice

TO SERVE

  • 1 tbsp pomegranate molasses
  • chilli oil
  • dried chilli flakes

Method

  • STEP 1

    Heat the oven to 220C/fan 200C/gas 7. Add the lamb and vegetables to a roasting tin and cook for 30 minutes until browned.

  • STEP 2

    Cover with 1.5 litres of water and turn the oven down to 160C/fan 140C/gas 3 and cook for 3 hours, until the meat is very tender.

  • STEP 3

    Strain through a sieve and reduce the cooking liquor until saucy. Shred the meat and discard the vegetables.

  • STEP 4

    Mix the reduced sauce and shredded meat, season, and leave to cool.

  • STEP 5

    To make the dough, sift the flour with a pinch of sea salt in a wide bowl and make a well in the middle.

  • STEP 6

    Pour in 250ml of water and mix to form a dough. Knead for 5-10 minutes until smooth and elastic. Cover with clingfilm and chill for 30 minutes.

  • STEP 7

    Cut the dough into 3 pieces and keep covered with damp kitchen paper. Roll each piece of dough to a large thin sheet, around 2mm thick and 30cm x 30cm, on a lightly floured worksurface.

  • STEP 8

    Cut the sheet into 5cm squares and put ½ tsp of the meat filling in the centre. Bring each corner of the dough together and pinch to form a parcel. Press to seal. Repeat with the remaining dough.

  • STEP 9

    For the yogurt sauce, beat together the yogurt and double cream and then add the garlic, ginger juice and some seasoning. Chill.

  • STEP 10

    Put the manti in a pan of boiling salted water and cook for 8-10 minutes. Drain and return to the pan drizzled with 1 tbsp olive oil, to stop them from sticking together.

  • STEP 11

    Divide between 4 bowls, finish with the yogurt sauce, a drizzle of pomegranate molasses and chilli oil, and a sprinkling of dried chilli flakes.

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