Ingredients
Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.
Serves 4
Dough
Filling
Boil
Sauce
Equipment
Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; rolling pin; food thermometer; heatproof spoon; spatula.
Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.
Steps
Dough · About 30 min
- Knead 300 g plain flour, 1 egg, 120 ml water, ½ tsp salt 8 minutes and rest covered 30 minutes. Mix 250 g minced beef, 100 g onion, grated, ½ tsp pepper.
Shape · About 20 min
- Roll dough thin, cut 4 cm squares, add tiny portions of filling and pinch corners closed.
Cook · About 10 min
- Boil 2500 ml water, 1 tsp salt; simmer dumplings 8–10 minutes until beef reaches 71°C / 160°F. Drain; mix yogurt and garlic from 300 g yogurt, 10 g garlic, grated, 40 g butter, 1 tsp paprika, spoon over, then add butter warmed with paprika.
Check: Look for this result: beef reaches 71°C / 160°F.
Tips
- Small pieces of filling cook evenly inside the dumplings.
- Judge Turkish Manti by the texture and doneness signs in its steps. Your pan and heat affect how long Turkish Manti takes to cook.
Substitutions
- Use minced lamb instead of beef.
Storage
- Get perishable Turkish Manti into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Turkish Manti within two days, keeping it covered at 4°C / 40°F or colder.
- Bring cooked Turkish Manti to 74°C / 165°F, stirring or turning it for even heating. When Turkish Manti is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.
- If Turkish Manti includes a thick sauce or soup, loosen it with a little water during gentle reheating. Any crisp coating on Turkish Manti becomes softer in storage.
Make ahead
- Make the filling for Turkish Manti one day early. Cool it, then refrigerate the filling for Turkish Manti. Mix and rest the dough as directed on the serving day; keep the filling cold until shaping Turkish Manti.
FAQ
What matters most when making Turkish Manti?
Small pieces of filling cook evenly inside the dumplings.
What can I substitute in Turkish Manti?
Use minced lamb instead of beef.
Can I prepare Turkish Manti ahead?
Make the filling for Turkish Manti one day early. Cool it, then refrigerate the filling for Turkish Manti. Mix and rest the dough as directed on the serving day; keep the filling cold until shaping Turkish Manti.
Food safety references
FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating
