Mantı — Kayseri-Style Turkish Dumplings

Mantı are tiny Turkish dumplings filled with seasoned meat, boiled until tender, and covered with garlicky yogurt and sizzling pepper butter. Kayseri is famous for exceptionally small mantı, but the flavor matters more than perfect size.

SERVES 4–6 | PREP 75 MIN | COOK 15 MIN

DOUGH

• 300 g flour

• 1 large egg

• 120–140 ml water

• ½ tsp salt

FILLING

• 250 g finely minced beef or lamb

• 1 small onion, finely grated and squeezed

• ½ tsp each salt and black pepper

TO SERVE

• 500 g thick plain yogurt

• 2 garlic cloves, crushed

• 3 tbsp butter

• 1 tbsp tomato or red pepper paste

• Pul biber, dried mint, and sumac

METHOD

1. Knead the dough ingredients into a firm, smooth dough. Cover and rest 30 minutes.

2. Mix the filling. Roll the dough very thin and cut into 2–3 cm squares.

3. Add a tiny amount of filling to each; pinch into small parcels.

4. Boil in salted water for 8–10 minutes. Drain, reserving a little water.

5. Mix the yogurt with garlic and salt; loosen with cooking water if needed.

6. Melt the butter and fry the paste with pul biber for 30 seconds.

7. Spoon yogurt over the mantı, drizzle with pepper butter, and finish with mint and sumac.

CULTURE NOTE

A traditional saying claims that forty Kayseri mantı should fit on one spoon—an expression of skill, not a rule for the home cook.