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    Cooking Gorgeous » Recipes » Turkish Recipes

    Manti Dumplings - Turkish Ravioli Recipe

    Published: Apr 11, 2023 by Ayla Clulee · This post may contain affiliate links.

    Jump to Recipe

    Step-by-Step Guide How to Make the Perfect Manti (or Mantu) Dumplings - 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.

    manti - Turkish ravioli is typically garnished with yogurt sauce and tomato sauce
    Jump to:
    • What is Manti - Turkish Ravioli?
    • Ingredients You'll Need
    • How to Make Turkish Manti?
    • Top Tips From the Chef
    • Traditional Way to Serve Manti?
    • Difference Between Turkish Manti and Armenian Manti
    • Freezing Manti Dumplings
    • Recipe FAQs
    • Related Recipes
    • Manti Dumplings - Turkish Ravioli Recipe

    The traditional Turkish dish, Manti, is an all-time favorite in Turkish cuisine with unique variations across each region. Just like Turkish Egg Noodles - Eriste Pasta, making Manti requires some effort and time, but 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.

    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.

    Turkish manta dumplings served in a bowl

    Ingredients You'll Need

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

    Ingredients for Manti Dough

    Labelled picture of ingredients for Manti - Turkish ravioli
    • 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.

    Ingredients for Mince Filling

    Labelled picture of ingredients for Manti
    • 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

    Labelled picture of ingredients for tomato sauce for Manti
    • 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.

    Manti dough placed in a bowl

    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).

    meat filling for Manti - Turkish ravioli

    Shape the Dumplings

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

    rolling out a dough ball using a thin rolling pin

    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.

    the dough is rolled out into a large circle

    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.

    the dough circle is cut into 3 cm squares

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

    a small amount of meat filling is placed on 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.

    small Manti dumplings are placed on a floured tray

    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.

    manti is cooked in boiling water until soft

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

    chilli infused butter for cilbir

    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. 

    Turkish Manti served with yogurt sauce

    Sprinkle with additional sumac and dried mint for extra flavor.

    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.

    Traditional Way to Serve Manti?

    Similar to Kıymalı Makarna - Turkish Pasta with Ground Beef, Manti is traditionally served with a yogurt sauce and a tomato and butter sauce. The dumplings are topped with sauces and sprinkled with sumac and dried mint for added flavor.

    You can also serve Manti with a simple salad such as Rocket and Parmesan Salad or some pickled vegetables!

    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.

    Freezing Manti Dumplings

    You can make manti dumplings and freeze them for up to 3 months. After assembling the Manti dumplings, place them on a baking sheet lined with parchment paper or a silicone mat. Make sure the dumplings are not touching each other.

    Place the baking sheet in the freezer and freeze the Manti for a few hours until they are firm. Once the Manti dumplings are frozen, transfer them to an airtight container or a freezer bag.

    Recipe FAQs

    How long does it take to make Manti?

    Making Manti can be a time-consuming process, as the dough needs to be rolled out thinly and the dumplings need to be filled and pinched together.
    The cooking process also takes about 12-15 minutes.
    Allow about 1-2 hours to prepare and cook Manti from start to finish.

    Are there variations of Manti in different regions of Turkey?

    Yes, there are regional variations of Manti throughout Turkey.
    Different regions have their own unique styles and flavors, such as Kayseri Manti, Sini Manti (Tray Manti), and Sinop Manti.

    Related Recipes

    For more delicious traditional Turkish recipes why not try:

    • yaprak sarma served with lemon slices
      Yaprak Sarma - Stuffed Grape Leaves
    • Authentic Middle Eastern Walnut Baklawa
    • Zeytinyagli Enginar Dolmasi - Stuffed Artichokes
    • icli kofte - Turkish style kibbeh
      Icli Kofte (Turkish Kibbeh)

    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 Dumplings- Turkish Ravioli Recipe as much as you enjoy eating it! 🙂 

    Bon appétit! / Afiyet olsun!

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    Manti Dumplings - Turkish Ravioli Recipe

    Ayla Clulee
    Learn how to make the perfect Manti Dumplings - Turkish Ravioli at home from scratch with this easy-to-follow recipe to impress your family and friends.
    5 from 3 votes
    Prevent your screen from going dark
    Print Recipe Pin Recipe
    Prep Time 1 hour hr
    Cook Time 15 minutes mins
    Total Time 1 hour hr 15 minutes mins
    Course Appetizer, Main Course, Soup
    Cuisine Turkish
    Servings 2 people
    Calories 762 kcal

    Equipment

    • 1 kitchen scale
    • 1 Measuring cups
    • 1 measuring spoons
    • 1 ince oklava

    Ingredients
     
     

    For the Manti Dough

    • 200 g plain flour
    • 1 medium egg
    • 1 teaspoon salt
    • 80 ml water

    For the Filling

    • 125 g ground beef
    • 1 small onion (grated)
    • ½ teaspoon salt
    • ¼ teaspoon freshly ground black pepper
    • ¼ teaspoon chili

    For the Tomato Sauce

    • 30 g butter
    • 1 tablespoon tomato paste
    • ¼ teaspoon chili (optional)
    • ½ teaspoon sumac
    • 1 teaspoon dried mint
    • 100 ml water

    For the Yogurt Sauce

    • 250 g Greek yogurt or plain natural yogurt
    • 1 clove garlic (minced)
    • pinch of salt

    Instructions
     

    Preparing 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.

    Preparing 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).

    Shaping the Dumplings

    • Divide the dough into 2 equal pieces and turn them into balls.
    • On a floured surface, roll out one of the dough balls into a circle as thin as you can, approximately 45 cm (18 ") 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 baking sheet to prevent them from sticking together.

    Cooking and Serving 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 12-15 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.

    Video

    Notes

    • 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.
    • 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.

    Nutrition

    Calories: 762kcalCarbohydrates: 87gProtein: 38gFat: 28gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 165mgSodium: 1450mgPotassium: 635mgFiber: 4gSugar: 7gVitamin A: 655IUVitamin C: 6mgCalcium: 203mgIron: 7mg
    Tried this recipe?Mention @cookingorgeous or tag #cookingorgeous!

    This post uses affiliate links. This means that if you click on them and then buy something, we get a small amount of commission to keep the site running, but it doesn’t cost you anything more.

    « Turkish Boza Drink
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    Reader Interactions

    Comments

    1. Sarah

      April 12, 2023 at 11:15 am

      5 stars
      These looks exactly how I remember from my Turkey trip! I will definitely give this recipe a go, thank you for sharing !

      Reply
      • Ayla Clulee

        April 12, 2023 at 11:16 am

        I am so pleased to hear that Sarah! Hope you enjoy them 🙂
        Best wishes
        Ayla x

        Reply
    2. Recipe land

      July 14, 2023 at 9:46 am

      5 stars
      Thanks for sharing this recipe
      Easy to follow
      I will definitely try

      Reply
      • Ayla Clulee

        July 14, 2023 at 10:00 am

        My pleasure! Hope you enjoy it 🙂
        Best wishes
        Ayla

        Reply
    3. Terrie

      December 04, 2024 at 1:44 pm

      Do you think freezing the freshly rolled and stuffed dumplings would be alright? Thank you!

      Reply
      • Ayla Clulee

        December 04, 2024 at 2:10 pm

        Hi Terrie, thank you for reaching out!
        You can freeze the dumplings before cooking. The instructions are on the blog post: 'You can make manti dumplings and freeze them for up to 3 months. After assembling the Manti dumplings, place them on a baking sheet lined with parchment paper or a silicone mat. Make sure the dumplings are not touching each other. Place the baking sheet in the freezer and freeze the Manti for a few hours until they are firm. Once the Manti dumplings are frozen, transfer them to an airtight container or a freezer bag.'
        Hope this helps.
        Ayla

        Reply
    5 from 3 votes (1 rating without comment)

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    Welcome to Cooking Gorgeous, where delicious easy-to-follow recipes and culinary inspiration await you! My name is Ayla Clulee, a passionate and professional Cordon Bleu-trained chef, recipe developer, and food content creator with decades of experience. I am based in the UK, and I'm thrilled to have you here.

    The kitchen is my happy place and cooking is my therapy.

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