mainTurkish

Turkish Mantı

Name: Turkish Mantı
Prep time: 100 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Turkish
Ingredients: 500 g Flour; 2 pieces Eggs; 180 ml Water; 300 g Lamb (minced); 1 piece Onion (grated); 500 ml Thick yoghurt; 4 cloves Garlic; 100 g Butter; 1 tbsp Paprika; 1 tbsp Dried mint; 1 tsp Sumac; To taste Salt and pepper

Turkish Mantı is a classic Turkish main that holds a distinguished place in traditional cooking. Celebrated for its wholesome ingredients and time-honored preparation, this dish brings authentic regional character to the home kitchen.

Carefully prepared featuring Flour, Eggs, Lamb (minced), Onion (grated), Thick yoghurt, Garlic, Butter, Paprika, Dried mint, Sumac and Salt and pepper, the ingredients are simmered and seasoned to achieve a satisfying depth of flavor. The cooking process allows natural aromas to develop, ensuring each portion is both hearty and flavorful.

Serve hot alongside fresh bread, steamed grains, or a crisp seasonal salad for a well-rounded dining experience.

If you enjoy authentic Turkish cooking, be sure to also explore our recipe for İskender Kebab.

Difficulty: hardPrep: 100 minCook: 25 minServes 5

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Ingredients

Flour500 g
Eggs2 pieces
Water180 ml
Lamb (minced)300 g
Onion (grated)1 piece
Thick yoghurt500 ml
Garlic4 cloves
Butter100 g
Paprika1 tbsp
Dried mint1 tbsp
Sumac1 tsp
Salt and pepperTo taste

Step-by-Step Instructions

7 steps

Interactive Cook Mode: Click any step or circle to check it off as you cook.

Step 1

Knead a stiff dough from the flour, eggs, water and salt and work it fifteen minutes.

Step 2

Cover it and rest it forty minutes, or the dough springs back as you roll it.

Step 3🥄 Mix

Mix the mince with the grated onion, salt and pepper and squeeze out the excess juice.

Step 4

Roll the dough a millimetre thick and cut it into two-centimetre squares.

Step 5

Put a knife-tip of filling on each square and pinch the four corners up into a knot.

Step 6♨️ Boil

Boil the mantı in salted water for eight minutes and drain, keeping a ladle of the water.

Step 7🥄 Mix

Whisk the yoghurt with the garlic, plate the mantı, spoon the yoghurt over and pour on the paprika and mint butter.

👨‍🍳 Chef's Culinary Notes

Cultural Heritage

Turkish Mantı carries a rich culinary tradition rooted in regional home cooking. Developed over generations, the recipe highlights wholesome local ingredients prepared with time-honored kitchen techniques.

Dietary Substitutions

If using instant dry yeast instead of active dry yeast, you can mix it directly into the dry ingredients without proofing first, reducing wait time by 15 minutes.

Chef Technique Tips

Always ensure liquids used to activate the yeast are comfortably lukewarm (around 38°C–42°C / 100°F–108°F); liquid that is too hot will kill the yeast, while cold liquid delays proofing. Keep the dough in a warm, draft-free spot to rise.

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