Turkish Manti Recipe

It’s simply divine. Enjoy this traditional Turkish Manti recipe by Chef Feyza Kirmaci prepared exclusively for Chef’s Pencil.

Note: if you don’t like your meals too spicy, you can use red pepper flakes instead of chili flakes.

For the Dough:

• 2 ½ cups all-purpose flour
• ¾ cup lukewarm water
• 1 tsp salt
• 1 egg

For the Filling:

• 9 oz lean ground beef
• 1 medium-sized onion grated
• ¼ tsp black pepper
• ½ tsp chili flakes
• ½ tsp salt

For the Yogurt Topping:

• 2 cup Greek yogurt
• 2-3 tbsp water
• 2 cloves garlic crushed
• ¼ tsp salt

For the Sauce:

• 2 tbsp butter
• 1 tsp dried mint
• 1 tsp chili flakes

Make the Dough:

• Place the flour, water, egg, and salt in a stand mixer bowl and knead using a hook attachment until it's smooth.
• Cover the dough with a kitchen towel and let it rest for about 45 mins.

Prepare the Filling:

• Mix the ground beef with the onion, black pepper, salt, and chili flakes in a separate bowl. Set aside.

Prepare the Yogurt Topping:

• Mix the yogurt with the water, salt and garlic in a bowl. Set aside.

Shape the Manti:

• Roll the dough out thinly on a floured surface and cut into small 1/2 inch squares.
• Put a pea-sized amount of beef mixture in the center of each square.
• Fold the edges from the corners inwards, meeting at the center, and press with your fingertips to obtain a pouch-like shape.

Cook the Manti:

• Put the manti inbatches into boiling water. Cook until the manti in batches until they float to the surface, around 4-5 minutes. Then, take them out with a slotted spoon and place them on a serving plate.

Make the Sauce:

• Melt the butter in a pan. Add the dried mint and chili flakes. Allow them to sizzle them for a few seconds.

Assembling Manti:

• Pour the yogurt mixture over the cooked manti.
• Drizzle the sauce over the yogurt-topped manti.
• Sprinkle extra red pepper flakes and mint over the top for added flavor.