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Learn how to make delicious Manti, a popular dish in Turkish cuisine. These handmade miniature dumplings are filled with spiced meat, topped with creamy garlicky yogurt and finished with a rich tomato butter sauce. Try it for yourself with our easy-to-follow recipe.

I’ve always been drawn to Turkish cuisine for its vibrant flavors and rich traditions, and mantı is one of those dishes that I really love to make. The combination of spiced meat, garlicky yogurt, and rich tomato butter sauce is simply irresistible. What sets Turkish mantı apart is its size—the smaller, the better—and its combination of creamy and aromatic toppings. I enjoy the process of crafting each dumpling—it’s a labor of love that pays off when you see the dish come together.
If you’re looking for more classic Turkish recipes, you’re in the right place. You’re going to love dishes such as red lentil soup (mercimek corbasi), lahmacun, Turkish eggs and tomatoes, and pide (Turkish flatbread).
Table of Contents
Manti Origins
Manti, a treasured dish in Turkish cuisine, has roots tracing back to Central Asian Turks, who created the dumplings as a portable meal during their migrations. Its spread along the Silk Road, influenced by the Mongols, brought it to Anatolia, where it flourished under the Ottoman Empire.
Over time, manti evolved with regional touches like yogurt-based sauces and spiced butter. Known for its delicate size and labor-intensive preparation, manti symbolizes Turkish hospitality and tradition. Making manti is often a cherished family activity, bringing everyone together to fold the tiny dumplings while sharing stories and laughter.

Manti Ingredients
Dough Ingredients
All-purpose flour: The base of the dough. I don’t recommend using gluten free or whole wheat flour.
Egg: Helps bind the dough together and adds richness to its texture.
Salt: A small amount of salt enhances the flavor of the dough.
Water: Brings the dough together and ensures the right consistency for rolling.
Filling
Ground beef: Traditional for manti, offering a flavorful and tender filling. You can switch ground beef to ground lamb or make a combination of both.
Onion: Remove the water from the onion to concentrate the flavor.
Salt and pul biber (Aleppo pepper): Enhances the natural flavors of the meat and onion.
Tomato Butter Sauce
Butter: Forms the rich base for this flavorful sauce. It’s best to use unsalted butter.
Olive oil: Extra virgin olive oil balances the butter and adds a hint of Mediterranean flavor.
Pepper paste: Provides a deep base that defines the sauce. You can use my homemade pepper paste recipe to make it at home.
Tomato paste: Enhances the sauce with a concentrated tomato flavor.
Aleppo pepper: Gives the sauce its signature warmth and color.
Garlic Yogurt Sauce
Whole milk yogurt: Creamy and balances the spicy sauce beautifully.
Garlic: Grated garlic cloves infuse the yogurt with a bold, savory kick.
Dried mint: Adds an aromatic and cooling touch that complements the yogurt.

How to Make Manti
Step 1: Prepare the Dough
To make the dough, combine the all-purpose flour, beaten egg, salt, and water in a large mixing bowl. Knead the dough for about 8-10 minutes until it becomes firm and elastic. You can do this by hand or use a stand mixer.
Divide the dough into four equal pieces, wrap each in plastic wrap, and refrigerate for 30 minutes. This resting period allows the gluten to relax, making the dough easier to roll out.





Step 2: Make the Filling
In a medium bowl, mix the ground beef, grated onion (squeezed to remove excess water), salt, and pul biber. Stir until well combined. Set the filling aside while you roll out the dough.


Step 3: Roll the Dough and Shape the Manti
Lightly flour your work surface and roll out one piece of dough with a rolling pin into a thin sheet, about 1/16-inch thick. Use a sharp knife or a pizza cutter to cut the dough into 1-inch squares. Place a small amount of the beef filling—about ¼ teaspoon—in the center of each square.
To shape the manti, pinch the opposite seams of each square together, forming a small bundle. Repeat with the rest of the dough.






Step 4: Cook the Manti
Bring a large pot of salted water to a boil. Add the manti in batches, stirring occasionally to prevent sticking. Cook on medium-high heat for about 6-8 minutes, or until the dumplings float to the surface and the dough is tender. Using a slotted spoon, transfer the cooked manti to a bowl and toss with a little olive oil to prevent them from sticking.


Step 5: Prepare the Tomato Sauce
In a small pan, melt the butter over medium heat. Add the olive oil, pepper paste, and tomato paste, stirring to combine. Cook for 1-2 minutes until the mixture is fragrant. Add the Aleppo pepper and cook for another minute. Remove from heat and set aside.




Step 6: Make the Garlicky Yogurt Sauce
In a bowl, whisk together the yogurt, salt, grated garlic, and dried mint. Taste and adjust the seasoning as needed. Keep it chilled until ready to serve.


Step 7: Assemble Turkish Manti
To serve, spread a generous amount of garlicky yogurt on the base of a serving plate or bowl. Add the cooked manti on top, followed by more yogurt. Pour the tomato butter sauce over the dumplings, ensuring each bite is coated with a rich, flavorful topping. For a finishing touch, sprinkle with additional dried mint or Aleppo pepper.




What to Serve with Manti?
Manti is traditionally served as a main course, but you can elevate your meal by pairing it with:
Shepherd’s Salad (Choban Salatasi): A refreshing mix of tomatoes, cucumbers, onions, and parsley.
Pide Bread: Perfect for soaking up the extra yogurt and sauce.
Ayran: A tangy Turkish yogurt drink that complements the dish beautifully.

Pro Tips
Keep It Small: The smaller the manti, the more authentic it will be. Aim for 1-inch squares or smaller when shaping.
Don’t Skip the Resting Time: Letting the dough rest in the fridge ensures it’s easier to roll out and less likely to tear.
Make ahead: You can prepare the yogurt sauce and the filling up to a day in advance.
Storage
Since manti is a labor of love, it only makes sense to make a large batch and freeze some for later use. To store uncooked manti, freeze them in a single layer on a floured baking sheet, then transfer to an airtight container or bag for up to 3 months; cook directly from frozen, adding a few extra minutes to the boiling time.
For cooked manti, refrigerate in an airtight container for up to 3 days, keeping the sauces separate, and reheat gently in a skillet or boiling water to maintain texture.

Frequently Asked Questions
Yes! You can assemble the manti and freeze them uncooked on a baking sheet. Once frozen, transfer them to a zip-top bag and freeze for up to 3 months. Cook directly from frozen, adding a couple of extra minutes to the boiling time.
While boiling is the most common method, some variations of manti are baked in the oven or fried. Each method offers a slightly different texture and flavor.
Yes, you can use store-bought wonton wrappers as a shortcut. If doing so, you need to cut each wonton wrapper to 9-12 squares and then stuff them. Make sure to use water to seal the edges. However, homemade dough delivers the most authentic flavor and texture.
Make sure to stir the manti gently a few times after adding them to the boiling water. Adding a tablespoon of olive oil to the boiling water can also help prevent sticking.
Yes, you can use a pasta roller to roll out the dough for manti. After kneading and resting the dough, divide it into smaller portions and pass each piece through the pasta roller, gradually adjusting the thickness until you achieve the desired thinness (about 1/16-inch).

Other Turkish recipes you must try:
Fall Recipe
Turkish Yogurt Soup (Yayla Çorbasi)
Mediterranean recipes
Cacik Recipe Turkish Yogurt and Cucumber
Turkish Recipes
Turkish Bulgur Salad (Kisir)
Turkish Recipes
Turkish Simit (Step-by-Step Tutorial)

Manti Recipe (Turkish Dumplings)
Ingredients
Dough
- 3 cups All purpose flour
- 1 large Egg, beaten
- ½ teaspoon Kosher salt
- 1 cup Water
For the Filling
- ½ lb Ground beef
- 1 Yellow onion, grated and squeezed
- 1 teaspoon Kosher salt
- 1 teaspoon Pul biber, Aleppo pepper
Tomato sauce
- 3 tablespoons Unsalted butter
- 2 tablespoons Olive oil
- 1 tablespoon Pepper paste
- 1 teaspoon Tomato paste
- 1 teaspoon Pul biber, Aleppo pepper
Garlicky Yogurt
- 1 cup Whole milk yogurt
- ½ teaspoon Salt
- 1 clove Garlic , grated
- 1 teaspoon dried mint
Instructions
Prepare the Dough
- Combine the all-purpose flour, beaten egg, salt, and water in a large mixing bowl. Knead the dough for about 8-10 minutes until it becomes firm and elastic. Divide the dough into four equal pieces, wrap each in plastic wrap, and refrigerate for 30 minutes
To Make the Filling
- In a medium bowl, mix the ground beef, grated onion, salt, and pul biber. Stir until well combined. Set the filling aside while you roll out the dough.
Roll Out the Dough and Shape the Manti
- Lightly flour a large baking sheet and set it aside Then lightly flour your work surface and roll out one piece of dough into a thin sheet, about 1/16-inch thick.
- Use a sharp knife to cut the dough into 1-inch squares. Place a small amount of the beef filling—about ¼ teaspoon—in the middle of each square.
- Shape the manti and pinch the opposite corners of each square together, forming a small bundle. Place the prepare dumpling on the baking sheet that you previously floured.
- Repeat with the remaining dough and filling and place all the prepared manti on the baking sheet and lightly top them with flour and toss them so they don't stick to each other.
Cook the Manti
- Bring a large pot of salted water to a boil. Add the manti in batches, stirring occasionally to prevent sticking.
- Cook for about 6-8 minutes, or until the dumplings float to the surface and the dough is tender.
- Using a slotted spoon, transfer the cooked manti to a bowl and toss with a little olive oil to prevent them from sticking.
Prepare the Tomato sauce
- In a small saucepan, melt the butter over medium heat. Add the olive oil, pepper paste, and tomato paste, stirring to combine. Cook for 1-2 minutes until the mixture is fragrant. Add the pul biber (Aleppo pepper) and cook for another minute. Remove from heat and set aside.
Make the Garlicky Yogurt
- In a bowl, whisk together the yogurt, salt, grated garlic, and dried mint. Taste and adjust the seasoning as needed. Keep it chilled until ready to serve.
Assemble and Serve
- To serve, spread a generous amount of garlicky yogurt on the base of a serving plate or bowl. Add the cooked manti on top, followed by more yogurt. Drizzle the tomato butter sauce over the dumplings, ensuring each bite is coated with the rich, flavorful topping. For a finishing touch, sprinkle with additional dried mint or Aleppo pepper.
Video
Notes
- Filling Variations: While this recipe uses ground beef, you can substitute it with ground lamb or even a combination of ground lamb and ground beef for a richer, more traditional flavor.
- Size Matters: Authentic Turkish manti is known for its small size, often no bigger than a thumbnail. While this requires patience, the tiny dumplings soak up the sauce perfectly, ensuring each bite is full of flavor.
- Store-Bought Dough: While homemade dough provides the best texture and flavor, you can use store-bought wonton wrappers for convenience. This is a great time-saver without sacrificing much of the traditional feel. Make sure to cut each wrapper into 9-12 squares and dampen the edges with water to seal.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.