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A plate of Turkish mantı dumplings topped with white garlic yogurt and red spicy butter sauce.

Practical Homemade Turkish Mantı (Easy Mold Method)

485kcal
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Prep 30 minutes
Cook 10 minutes
Total 40 minutes
Traditional Turkish meat dumplings made easy using a honeycomb mold. Served with garlic yogurt and a spicy mint-butter sauce.
Servings 4 people
Course Main Course
Cuisine Turkish

Ingredients

For the Dough
  • 1 large Egg
  • ½ cup Lukewarm water
  • 2 cups All-purpose flour (add gradually; the dough must be firm)
  • 1 tsp Kosher salt
For the Meat Filling
  • ½ lb Lean ground beef
  • 1 tsp Salt
  • 1.5 tsp Ground black pepper
For the Toppings
  • 1.5 cups Plain Turkish yogurt
  • 2 cloves Garlic (minced)
  • 2 tbsp Unsalted butter
  • 1 tsp Dried mint
  • 1 tsp Red pepper flakes or paprika

Equipment

  • Honeycomb Mantı Mold (Apparatus): The key to the "practical" method.
  • Rolling Pin (Merdane): For sealing and cutting the dough over the mold.
  • Large Mixing Bowl: For kneading the firm dough.
  • Slotted Spoon: For carefully removing the cooked mantı from the boiling water.

Method

  1. In a bowl, whisk the egg, water, and salt. Slowly add the flour, kneading until you have a smooth, quite firm dough.
    A plate of Turkish mantı dumplings topped with white garlic yogurt and red spicy butter sauce.
  2. Divide the dough into 4 equal balls (bezeler). Cover them with a damp cloth and let them rest for 20 minutes.
    A plate of Turkish mantı dumplings topped with white garlic yogurt and red spicy butter sauce.
  3. Dust your mantı mold (aparat) generously with flour. This is critical to ensure the dumplings drop out easily.
    Dusting a honeycomb-shaped mantı mold with flour to prevent sticking.
  4. Roll out one dough ball into a thin circle slightly larger than your mold. Place this sheet over the floured mold.
    Laying a thin sheet of dough over a honeycomb mantı mold.
  5. Place a small pea-sized amount of the seasoned ground meat into each honeycomb pocket of the mold.
    Adding small pieces of spiced ground beef into the pockets of a mantı mold.
  6. Roll out a second dough ball and place it over the meat-filled first layer.
    Using a rolling pin to seal and cut the dumplings on a mantı mold.
  7. Run a rolling pin over the top layer, pressing firmly until the honeycomb pattern of the mold cuts through both layers of dough.
    Dropping fresh homemade mantı dumplings into a pot of boiling salted water.
  8. Flip the mold over to release the dumplings. Drop them into a large pot of salted boiling water. Cook for 7–10 minutes until they float to the surface.
    Spooning thick garlic yogurt over a plate of freshly boiled Turkish mantı.
  9. Drain the mantı and place them on a plate. Top with garlic yogurt and a drizzle of butter that has been sizzled with mint and red pepper flakes.
    Pouring sizzling red pepper and mint butter sauce over Turkish dumplings.

Nutrition

Serving1servingCalories485kcalCarbohydrates59gProtein23gFat16gSaturated Fat7gPolyunsaturated Fat1gMonounsaturated Fat6gTrans Fat1gCholesterol102mgSodium329mgPotassium440mgFiber2gSugar8gVitamin A218IUVitamin C3mgCalcium166mgIron5mg

Video

Notes

For the best texture, ensure your dough is quite firm; this prevents it from sticking to the mold and helps the Mantı keep its shape while boiling. Don't be shy with the black pepper in the filling—it's the secret to that authentic, savory kick!

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