Manti

Name: Manti
Prep time: 45 min
Cook time: 15 min
Total time: 60 min
Yield: 4 servings
Cuisine: Turkish
Ingredients: 2 cups all-purpose flour; 1 egg, beaten; 1/2 cup water; 1 tsp salt; 1/2 lb lean ground beef; 1/2 yellow onion, finely grated; 1/2 tsp black pepper; 1 cup plain Greek yogurt; 2 garlic cloves, minced; 2 tbsp unsalted butter, melted; 1 tsp sweet paprika; 1/2 tsp red pepper flakes; 1 tsp dried mint

Tiny homemade pasta dumplings stuffed with spiced beef, served in garlic yogurt sauce and drizzled with warm mint butter.

60 minHardServes 4420 cal/serving

TurkishDinnerStovetopNut-FreeSoy-FreeShellfish-FreeSesame-FreePork-FreeAlcohol-FreeCorn-Free

Ingredients

2 cups all-purpose flour
1 egg, beaten
1/2 cup water
1 tsp salt
1/2 lb lean ground beef
1/2 yellow onion, finely grated
1/2 tsp black pepper
1 cup plain Greek yogurt
2 garlic cloves, minced
2 tbsp unsalted butter, melted
1 tsp sweet paprika
1/2 tsp red pepper flakes
1 tsp dried mint

Instructions

1

Mix 2 cups all-purpose flour, 1 beaten egg, 1/2 cup water, and half of the 1 tsp salt in a bowl to form a stiff dough; knead for 10 minutes, cover, and rest for 30 minutes.
2

Combine 1/2 lb lean ground beef, 1/2 finely grated yellow onion, remaining 1 tsp salt, and 1/2 tsp black pepper in a medium bowl until thoroughly blended.
3

Roll dough out thinly on a floured surface and cut into small 1-inch squares.
4

Place a small pinch of filling onto each square, pinch the four corners together at the top to seal completely.
5

Whisk 1 cup plain Greek yogurt and 2 minced garlic cloves together in a small serving bowl until smooth.
6

Melt 2 tbsp melted unsalted butter in a small skillet over medium-low heat, then stir in 1 tsp sweet paprika, 1/2 tsp red pepper flakes, and 1 tsp dried mint for 1 minute.
7

Boil dumplings in salted water for 8 to 10 minutes until cooked through and the beef filling reaches an internal temperature of 160°F.
8

Drain cooked dumplings, transfer to plates, and top with garlic plain Greek yogurt and spiced warm unsalted butter sauce.

Questions

Can I make Manti dairy-free?

Yes. The dairy in this entry is 1 cup plain Greek yogurt, 2 tbsp unsalted butter, melted. Swap the yogurt for an unsweetened coconut or soy yogurt; the butter for olive oil where it melts, or a plant-based block butter where it is creamed. The richness shifts slightly, but the method does not change.

Can I make Manti gluten-free?

Yes. The gluten in this entry is 2 cups all-purpose flour. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

How long does Manti keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Manti?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

Cook this free in the app

Textual Chef is a plain-text cooking reference of 3,876 recipes, free to read and cook from, with no account and no paywall. In the app, this entry scales itself: half, standard, or double batch, every quantity recomputed inside the step that uses it. No ads, no life stories, no photos of somebody else's dinner.

The entries are curated and public-domain sourced, written to a fixed template and checked against it: tested quantities, one closed vocabulary of methods, and precomputed half and double batches on every line. Nothing here is a scraped blog post.

Cook this free in the appNo download needed. It opens in your browser, instantly. The kitchen tools (planner, shopping list, pantry, import) are $5.33 a month billed annually, and the first 30 days are free.