Manti - Turkish Ravioli Recipe

Step-by-Step Guide How to Make the Perfect Manti (or Mantu) - Turkish Ravioli Recipe at Home.

Manti (or Mantu) is a delicious and popular Turkish dish made with small, savory, and tender dumplings.

The dumplings are typically filled with a juicy and flavorful mixture of meat and spices.

They are traditionally served with tangy garlic yogurt and drizzled with spicy butter sauce, adding even more depth and complexity to this famous Turkish dish.

Jump to:

• What is Manti - Turkish Ravioli?
• Origins of Manti
• Difference Between Turkish Manti and Armenian Manti
• Ingredients and Substitutes
• How to Make Turkish Manti?
• Top Tips From the Chef
• Recipe FAQs
• Related Recipes
• Manti - Turkish Ravioli Recipe

The traditional Turkish dish, Manti, is an all-time favorite in Turkish cuisine with unique variations across each region.

Though making Manti requires some effort and time, the end result is definitely worth it.

What is Manti - Turkish Ravioli?

Manti, also known as Turkish dumplings or ravioli, is a traditional dish from Turkey consisting of small pockets of dough filled with ground beef or lamb, onions, and spices.

These dumplings are then cooked in boiling water and served with various toppings, such as yogurt sauce, tomato sauce, or a spicy butter sauce.

While Manti is a staple in Turkish cuisine, there are also variations of the dish in other countries, such as Armenia, Georgia, and Uzbekistan.

The filling, sauces, and toppings used in Manti can vary depending on the region, resulting in a wide range of delicious recipes.

Similar to Yaprak Sarma - Stuffed Grape Leaves, making Manti (Turkish Ravioli) can be a time-consuming task.

In Turkey, traditionally the women in the house come together to make this manti dish, as closing the tiny dumplings could be time-consuming.

When you have a few friends/family members around the table, making manti is great fun, as well as all the talk and gossip that surrounds this activity is part of the culture.

Origins of Manti

Manti is a traditional dish originating in Central Asia around the 13th century and is widely popular in countries such as Turkey, Afghanistan, Kazakhstan, and Azerbaijan.

It is believed that the dish was first created by the nomadic Turkic tribes who traveled across Central Asia and extended to the West as far as the Ottoman Empire and Europe through the Silk Road.

As they settled in different regions, they adapted the Manti recipe to suit local tastes and ingredients, resulting in a variety of variations across different regions.

Today, Manti is considered a staple food in Turkish cuisine and is enjoyed by different cultures all around the world.

Difference Between Turkish Manti and Armenian Manti

Manti, also known as mantu, is a popular dish in both Turkish and Armenian cuisine.

While both versions of the dish share similarities, there are distinct differences that set them apart.

For example, Armenian manti are typically open-faced and boat-shaped, while Turkish manti are closed dumplings.

Additionally, Armenian manti are baked until golden, whereas Turkish manti are boiled in water.

The serving methods also differ, as Armenian manti are typically served in a broth with garlic yogurt, while Turkish manti are served with a drizzle of chili butter sauce and garlic yogurt.

Finally, both variations can be enhanced with extra spices such as sumac, red pepper flakes, or dried mint to further elevate the dish's flavor.

Ingredients and Substitutes

Manti Dough

• Plain flour - It is also known as white flour or all-purpose flour. It is perfect for cakes, biscuits, and pastries.

• Salt - It increases the strength of the dough as well as the flavor.

• Egg - It helps to form strands of gluten that give the dough its structure and strength. Additionally, the egg also adds fat to the dough, which enriches it and gives it a smooth, silky finish.

Mince Filling

• Ground beef - I use ground beef with a %15 fat percentage but you can use lean beef if you prefer. You can substitute it with ground lamb.

• Onion - You can use white, yellow, or brown onion to add flavor to the meat filling.

• Seasoning - Adjust the amount to your taste. Replace chili with paprika if you want your filling mild.

Tomato and Yogurt Toppings

• Tomato paste - It is the staple of Turkish cooking. It adds an umami flavor to the dishes as well as a bright red color. You can find it in Turkish or Middle Eastern shops or buy it online from Amazon .

• Butter - Good quality butter or olive oil is the best way to finish this amazing Manti - Turkish Ravioli recipe!

• Yogurt - Use good quality, thick and creamy Greek or Natural Yoghurt without any flavoring.

• Garlic - Fresh garlic is a great flavoring that adds sweetness and nuttiness to dishes. 1 small garlic clove is enough for up to 500 grams of yogurt. Turn it into a paste with a Mortar and Pestle or grate it using a Microplane Zester Grater.

• Dried mint - It is a very commonly used ingredient in Turkish Cuisine and a perfect flavoring for manti and soups such as Yayla Corbasi - Turkish Yogurt Soup and Turkish Lentil Soup ( Mercimek Corbasi). It also has a calming effect on the digestive system.

• Sumac - It is a popular spice in Middle Eastern and Turkish cooking. It is a versatile seasoning that adds bright red color and tartness to a dish. You can buy it from the majority of large supermarkets as well as online from Amazon.

This recipe yields 2 portions, but you can easily double or triple it by using the button located at the top right of the recipe card.

How to Make Turkish Manti?

This homemade Manti - Turkish Ravioli recipe may be a bit time-consuming but it is very easy to make them. 

To achieve the best results you need to follow a few simple steps and tips:

Prepare the Dough

In a mixing bowl, combine the flour and salt. 

Add the water and egg, and knead the dough until it becomes smooth and elastic. 

You can also use a food processor or a stand mixer to make the dough.

Cover the dough with a damp towel and set aside for 30 minutes.

Prepare the Meat Filling

Because Turkish manti dumplings are traditionally very small in size, I suggest you grate the onions instead of chopping them to ensure they are evenly distributed in the filling.

In a separate bowl, mix together the ground beef (or lamb), grated onion, salt, black pepper, and chili (or paprika).

Shape the Dumplings

Divide the dough into 2 equal pieces and turn them into balls. 

On a floured surface, use a thin rolling pin called an 'oklava' to roll out one of the dough balls into a circle as thin as possible, approximately 45 cm (18 inches) in diameter.

Keep the other dough ball covered to prevent it from drying out.

You can roll the dough out using a pasta machine if you have one. It will make the process much quicker.

Cut the dough into 3 cm (1 ") squares using a sharp knife or a pizza cutter.

Place a small amount of the meat mixture (roughly half the size of a chickpea) in the center of each square. 

Pull up the four corners of the dough around the filling, pressing the four seams firmly between your fingers to seal them shut.

Place the dumplings on a generously floured tray or baking sheet to prevent them from sticking together.

Cook and Serve Manti

Bring a large pot of salted water to a boil over medium heat. 

Add the dumplings to the boiling water and cook for about 12 to 15 minutes, or until they float to the surface.

In a small saucepan, melt the butter and stir in the tomato paste, chili, sumac, and dried mint. 

To loosen the sauce, add 100 ml of water and cook for 1-2 more minutes, stirring occasionally.

In a separate bowl, mix together yogurt, garlic paste, and a pinch of salt.

When serving the Manti, pour some yogurt over the dumplings and drizzle a generous amount of tomato sauce on top just before serving. 

Sprinkle with additional sumac and dried mint for extra flavor.

Please scroll down to the recipe card below for the full ingredients list with measurements, complete recipe method, recipe notes, and nutritional information.

Top Tips From the Chef

• To achieve the desired thinness and evenness, roll the dough using a thin rolling pin called an 'oklava' or a pasta machine.

• Grate the onions instead of chopping them to ensure they are evenly distributed in the filling.

• Use ground beef or lamb that has a good fat content to ensure that the filling is juicy and flavorful.

• Place the dumplings on a generously floured tray or baking sheet to prevent them from sticking together.

• Cook the dumplings in a large pot filled with plenty of boiling, salted water.

Recipe FAQs

Related Recipes

For more delicious traditional Turkish recipes why not try:

Did you make this recipe? Please let me know how it turned out! Leave a comment below and tag @cookingorgeous on Instagram and hashtag it #cookingorgeous.

I hope you enjoy the process of making this unique and delicious Manti (or Mantu) - Turkish Ravioli Recipe as much as you enjoy eating it! 🙂 

Bon appétit! / Afiyet olsun!

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