Mantı (Turkish Beef Dumplings with Garlic Yogurt and Paprika Butter)
In short: Tiny dumplings of spiced beef in thin dough, boiled and served under garlicky yogurt and a drizzle of sizzling red pepper butter. It takes about 1 h 50 min in total and makes 4 servings.
- Prep
- 1 h 30 min
- Cook
- 20 min
- Resting
- 30 min
- Total
- 1 h 50 min
- Servings
- 4
- Difficulty
- Challenging
- Calories
- 600 kcal
Mantı are tiny dumplings, and folding them is a family project in many Turkish kitchens. Thin squares of dough are filled with a little seasoned beef and pinched into small parcels. They are boiled, then served warm under cold garlic yogurt and hot butter reddened with pepper flakes. The contrast of temperatures is the whole point. Give yourself an hour for the folding, and a helper if you can.
Instructions
- Mix the flour and salt, add the egg and 80 ml water and knead for 8 to 10 minutes until firm and smooth. Add a little more water if it is crumbly. Wrap and rest for 30 minutes.
- Mix the beef with the onion, parsley, salt and pepper until evenly combined.
- Divide the dough in half. Roll each half on a floured surface into a rectangle 1 to 2 mm thick, as thin as you can manage. Cut it into 4 cm (1 1/2 inch) squares.
- Put a scant 1/2 teaspoon of filling in the center of each square. Pinch the four corners together over the filling and press the seams to seal. Spread the mantı on a floured tray without touching.
- Bring a large pot of salted water to a boil. Cook the mantı in 2 batches for 7 to 8 minutes, until they float and the dough is tender.
- While they cook, beat the yogurt with the garlic until smooth. Melt the butter in a small pan, stir in the tomato paste and pepper flakes and cook for 1 minute.
- Drain the mantı and divide among warm bowls. Spoon over the garlic yogurt, drizzle with the hot red butter and finish with the mint and a pinch of sumac.
Tips
- Freeze uncooked mantı on a floured tray until hard, then bag them for up to 3 months. Cook from frozen, adding 3 to 4 minutes to the boiling time.
- For a baked version, spread the mantı on an oiled tray and bake at 200°C (400°F) for 15 minutes until crisp, then add hot broth. They keep their shape well this way.
Questions and answers
Can I use store-bought dough or wrappers?
Thin fresh pasta sheets or dumpling wrappers cut into squares work well in a pinch. The texture is a little different, but the sauces carry the dish.
How many mantı per person is normal?
A generous portion is about 35 to 40 small mantı. Because they are so small, most people eat a full bowl.
Can I make mantı ahead of time?
Yes. Fold them a day ahead and keep them in a single layer on a floured tray in the fridge, or freeze them. Make the sauces fresh just before serving.
How long does it take to make Mantı (Turkish Beef Dumplings with Garlic Yogurt and Paprika Butter)?
About 1 h 50 min in total: 1 h 30 min of preparation and 20 min of cooking.
How many calories are in Mantı (Turkish Beef Dumplings with Garlic Yogurt and Paprika Butter)?
About 600 kcal per serving, with 25 g of protein, 64 g of carbohydrates and 27 g of fat. These values are estimates.
Nutrition per serving
| Calories | 600 kcal |
|---|---|
| Protein | 25 g |
| Carbohydrates | 64 g |
| Fat | 27 g |
| Fiber | 3 g |
| Sugar | 7 g |
| Sodium | 850 mg |
Estimated values, calculated from the ingredients.
