By eatmundo · July 2, 2026
Same ingredients, elsewhere in the world
16 matchesDishes from other countries' kitchens, made from the same core ingredients as Turkish Dumplings (Mantı). The percentage is the share of ingredients the two recipes have in common.
Keftedes: Authentic Greek Meatballs with HerbsIn Greece · same ingredients67%
Mpiftekia: Hearty Greek Beef PattiesIn Greece · same ingredients61%
Souzoukakia Smyrneika: İzmir-Style Meatballs in Tomato SauceIn Greece · same ingredients58%
Extending from the heart of Anatolia to tables, Mantı, a treasure of flavor hidden within tiny dough pieces, is one of the most refined and beloved dishes of Turkish cuisine. Finely rolled dough, meticulously filled with spicy ground meat, is boiled and then meets garlic yogurt, and butter sautéed with mint and red pepper flakes. Each tiny piece, like a work of art kneaded with patience and love, creates a unique symphony on the palate.
According to eatmundo's ingredient comparison, the closest dish to Turkish Dumplings from another cuisine is Keftedes (Greece): the two share 67% of their ingredients.
Ingredients
tick what you already have - the rest goes on your shopping listHow to Make It
- 1
Prepare the dough: In a large bowl, mix 400 g of flour, 1 egg, and 1 teaspoon of salt. Slowly add about 180 ml of water to knead a firm and smooth dough. Cover the dough with a damp cloth and let it rest for 30 minutes.
- 2
Prepare the filling: Place 250 grams of lean ground beef in a bowl. Add 1 grated medium onion, 2 cloves of grated garlic, 1 teaspoon of red pepper flakes, half a teaspoon of black pepper, and 1 teaspoon of salt. Knead thoroughly.
- 3
Shape the mantı: Divide the rested dough in half. Roll out each piece very thinly (about 1-2 mm thick). Cut the rolled dough into small squares (about 2x2 cm). Place a very small piece of the meat filling in the center of each square and seal the edges to form tiny pouches or triangles. Repeat this process until all the dough and filling are used.
- 4
Boil the mantı: In a large pot, bring plenty of water to a boil and add 1 tablespoon of salt and 2 tablespoons of olive oil. Drop the prepared mantı into the boiling water and cook for about 8-10 minutes, until they float to the surface and become tender. Remove the boiled mantı from the water with a slotted spoon and drain any excess water.
- 5
Prepare the sauces: For garlic yogurt, mix 500 g of strained yogurt with 2 cloves of grated garlic and a pinch of salt. For buttered mint and red pepper sauce, melt 50 g of butter in a small pan. When the butter starts to foam, stir in 1 tablespoon of tomato paste, then add 2 teaspoons of dried mint and 1/2 teaspoon of red pepper flakes, and sauté for about 30 seconds, being careful not to burn it.
- 6
Serve: Transfer the hot mantı to a serving plate. Drizzle with garlic yogurt first, then pour the prepared buttered mint and red pepper sauce over it, and serve hot.
Frequently Asked Questions
What is Mantı?
Mantı is a Turkish dish consisting of small dough dumplings filled with seasoned onion and meat. It is typically served topped with a combination of garlic-infused yogurt, melted butter, and a tomato-based sauce as a main meal.
How thin should the mantı dough be rolled, and what's the ideal size for the finished dumplings?
The dough should be rolled very thin, almost translucent, like fresh pasta. Cut it into tiny squares, about 1.5-2 cm (0.6-0.8 inches) per side, to ensure they cook quickly and have the characteristic delicate texture.
What kind of ground beef is best for mantı filling to achieve the traditional taste and texture?
Use lean or medium-fat ground beef (around 80/20 or 85/15) for the filling. Too much fat can make the filling greasy, while too lean might result in a dry texture; a little fat adds flavor and moisture.
How can I prevent the mantı from sticking together or breaking apart when boiling them?
Boil the mantı in a large pot of salted water, ensuring there's ample space for them to move freely. Add a splash of olive oil to the water and stir gently immediately after adding the dumplings to prevent sticking.
What are the essential toppings for authentic Turkish mantı, and can I prepare them in advance?
Authentic mantı requires a garlic-infused yogurt sauce and a separate melted butter sauce with red pepper flakes and dried mint. Both sauces can be prepared just before serving, but the garlic yogurt can be made a little in advance and kept chilled.
