Turkish Manti with Garlic Yogurt & Aleppo Butter

Delicate Turkish dumplings filled with seasoned meat, topped with garlicky yogurt and spicy Aleppo pepper butter – a comforting and iconic Anatolian dish.

Why You’ll Love This Recipe

Manti are tiny, bite-size dumplings that pair tender spiced meat with creamy garlic yogurt and richly flavored butter infused with Aleppo pepper. This combination of textures and layers of savory, tangy, and subtly spicy tastes create a deeply satisfying and unique culinary experience—one that’s both comforting and celebratory

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• For the Dough:
  • 2 cups all‑purpose flour
  • ½ teaspoon salt
  • 1 large egg
  • ½ cup water (plus more as needed)
• For the Filling:
  • 200 g ground beef or lamb
  • 1 small onion, grated or finely chopped
  • ½ teaspoon ground cumin
  • Salt and black pepper, to taste
• For the Yogurt Sauce:
  • 1 cup plain Greek or Turkish yogurt
  • 2 cloves garlic, minced
  • Salt, to taste
• For the Aleppo Butter Sauce:
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1 teaspoon Aleppo pepper (or mild chili flakes)
  • ½ teaspoon paprika
• To Serve:
  • Fresh parsley, chopped
  • Sumac (optional)

directions

1. Make the dough: Combine flour and salt; add egg and water. Knead until smooth and elastic. Cover and rest for 30 minutes at room temperature
2. Prepare the filling: Mix ground meat, onion, cumin, salt, and pepper.
3. Roll & shape: Divide dough, roll thin (about 1 mm), cut into ~1 in (2.5 cm) squares. Place a small amount (~¼ tsp) of filling in each square. Pinch opposite corners together to seal into small dumplings
4. (Optional) Par-bake or dry: For better shape retention, arrange dumplings on an oiled tray and bake 8–10 minutes at 350 °F (175 °C); let cool. This step also facilitates freezing
5. Cook manti: Bring salted water to a boil. Add dumplings (fresh or par-baked frozen) and simmer gently for 6–10 minutes until they float and dough is tender
6. Yogurt sauce: Combine yogurt, garlic, and salt.
7. Aleppo butter sauce: In a pan, melt butter with olive oil, then stir in Aleppo pepper and paprika until fragrant. Remove from heat
8. Serve: Arrange manti on a platter, spoon yogurt over them, drizzle with hot butter sauce. Garnish with parsley and sumac.

Servings and timing

• Yield: Serves 6 (about 60–80 dumplings)
• Prep time: ~1 hour (including dough rest and shaping)
• Cook time: 20–30 minutes (boiling + optional bake)
• Total time: ~1 hour 30 minutes to 2 hours

Variations

• Meat options: Swap lamb or turkey for beef; vegetarian versions use mushrooms, chickpeas, or lentils
• Sauce styles: Some recipes include caramelized tomato paste or brown butter sauce in addition to yogurt and Aleppo butter
• Size: Traditional Kayseri-style manti are very small—around 1 cm—and densely packed. You can make larger ones for ease

storage/reheating

• Freezing: After par-baking, cool and freeze in a single layer for up to 3 weeks; cook directly from frozen, adding a few minutes to boiling time
• Reheating: Boil fresh or frozen dumplings, then dress them with warmed sauces just before serving to preserve texture.

FAQs

### 1. Can I freeze these dumplings?

Yes—par-bake for 8–10 minutes, cool completely, then freeze on trays. Use within 3 weeks, boiling from frozen adds ~2 extra minutes

### 2. Must I par-bake before boiling?

No—but par-baking firms up the dumplings, helping them hold shape and allowing freezing .

### 3. How small should I cut the squares?

About 1 inch (2.5 cm) squares are traditional. Some regions use even smaller (~1 cm) for authentic Kayseri-style .

### 4. How long to cook manti?

Fresh dumplings take 6–8 minutes; frozen may take up to 10–12 minutes—cook until they float and dough is tender

### 5. What meat is traditional?

Lamb is traditional, but beef is common. Use about 200 g per the recipe; adjust seasoning accordingly.

### 6. Can I skip the yogurt?

Yogurt is essential for the classic flavor. For dairy-free diets, use unsweetened plant-based yogurt.

### 7. What’s Aleppo pepper?

A dried chili with moderate heat and fruity, cumin-like notes—a key ingredient in Turkish cuisine  Substitute mild chili flakes if needed.

### 8. How to prevent dumplings from sticking?

After boiling or baking, toss dumplings in a little olive oil to keep them separate .

### 9. Can I use store-bought wrappers?

Yes—use wonton or dumpling wrappers; seal edges with water and adjust cooking time since wrappers cook faster.

### 10. What should I serve with manti?

Serve as a main dish—no accompaniments needed. A simple salad or mezze of fresh greens with lemon vinaigrette pairs well .

Conclusion

Turkish manti offer an exquisite blend of tender dough, savory spiced meat, creamy garlic yogurt, and aromatic Aleppo pepper butter. Although labor-intensive, they’re deeply rewarding to make—especially in batches to freeze or share. Whether for family dinners or special gatherings, enjoy the rich tradition and flavors of Anatolian cuisine in every bite—Afiyet olsun!

Print