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Manti with Yoghurt Sauce
The recipe below instructs you how to hand make the manti from scratch. We purchased fresh manti from the market. You can also purchase dried manti from Amazon. If you have the time, try making it from scratch. If you have a pasta machine, then I would use that rather than rolling by hand as they do in Turkey. But remember they have had a lifetime of experience rolling dough out by hand and they are quick at it. The filling we are using is the traditional lamb mixture but you can also use beef. Vegetarian filling is less common but we provide an option in the cooking notes. The sauce is added cold over the hot manti, whereupon it melts over the whole dish. If you buy already prepared manti then this dish is easy. It is more work if you make from scratch.
Servings Prep Time
4people 45minutes
Cook Time Passive Time
15minutes 1hour
Servings Prep Time
4people 45minutes
Cook Time Passive Time
15minutes 1hour
Ingredients
Manti Dough
Manti Filling
Yogurt Garlic Sauce
Instructions
  1. Combine the flour and salt in a mixing bowl. Lightly beat the eggs and then add these to the flour mixture. Combine well. If the mixture is too dry add the water. Add further water if needed. Knead in the bowl for about 5 minutes to form a smooth dough. If you have a mixer with pastry hook, you could use this instead.
  2. Place the contents of the bowl onto a floured surface and continue to knead for about 5 minutes until smooth and elastic.
  3. Place the dough into a lightly oiled bowl, cover with plastic wrap and leave to rest for about 1 hour.
  4. Divide the dough into golf ball size portions. Lightly flour a work surface and working with one piece at a time roll the dough as thinly as possible into a rectangular shape. If you have a pasta machine then use that. Cut each rolled portion into 1 & 1/2 inch (4cm) squares, using a knife or pastry wheel.
  5. Make the manti filling by combining the minced lamb with the sea salt and ground pepper.
  6. Place a chick pea size portion of the filling inside each square of dough. Using a small amount of water, moisten the edges of the dough. Fold one edge over the filling to form a triangle. Squeeze to seal, making sure there are no air pockets. This is important.
  7. As an alternative to the triangle shape described above, you could make the traditional star shape instead. Bring two opposite corners together over the filling and press to join at the top. Repeat with the other two corners, moistening and pinching the side as you go to seal them.
  8. Transfer the finished manti to a floured plate. Sprinkle more flour over the manti to prevent sticking.
  9. Bring a large pot of salted water to a boil over medium-high heat. Cook the manti for about 12 to 15 minutes. The manti should be floating when cooked.
  10. While the manti are cooking, prepare the sauce. Combine the yogurt and garlic. Put aside. Gently melt the butter over a low heat and then whisk for about 2 to 3 minutes. Remove from the heat and add the paprika.
  11. When the manti are cooked, carefully drain. Serve the manti onto plates. Add the yogurt garlic mixture and then pour the butter paprika sauce over the top. Finish off by sprinkling over the dried mint and serve.
Recipe Notes

If you are making by hand, then as for making pasta it is best to use “strong” bread or pasta flour.  You can buy prepared manti here.

Minced lamb is the traditional filling.  Minced beef can be substituted.

Turkish-style yogurt is thick.  If you can’t find it then use Greek yogurt.

If you are using a mild paprika, you can double the measure to 1 teaspoon.

If you are after a vegetarian option then you can try spinach and cheese instead of the meat filling.

You could also try this sauce over your favorite tortellini- the smaller the size of the tortellini the better.

https://compassandfork.com/recipe/manti-with-yogurt-sauce/
https://compassandfork.com/recipe/manti-with-yogurt-sauce/