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