Manti Recipe

Classic manti

  • serves 4
  • A little effort

If you’re seeking proper comfort food this autumn you can’t go far wrong with dumplings. The Polish have pierogi, Italians have ravioli, the Chinese have dim sum – and in Turkey they have manti. Check out our recipe for classic manti, these dumplings are the perfect dinner party starter


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.



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


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


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


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


  • 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 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 (as seen in the photo above). Press to seal. Repeat with the remaining dough.

  • Step 8

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

  • Step 9

    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 10

    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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Nutritional Information

  • Kcals 858
  • Fat 30g
  • Saturates 13.4g
  • Carbs 105.7g
  • Sugars 8.6g
  • Fibre 8.1g
  • Protein 37.5g
  • Salt 0.52g