Manti

Manti, the typical Turkish ravioli

Manti are undoubtedly one of the most traditional dishes of Turkish cuisine.
They consist of ravioli filled with minced and spiced lamb, horse or beef that are boiled or steamed. The size and shape of the mantas vary from place to place.
If you want to learn how to make Turkish manti at home, then you’ve come to the right place! Today we will show you in detail how this delicious dish from Turkey is prepared!

What do you need to make Turkish mantas at home?

To make the Turkish manti at home, for 4 people, you will need to get the following ingredients: one egg, lightly beaten; 5 tablespoons of water; 2 cups of flour; half a teaspoon of salt.
As for the filling of the manti, you will need: 500 grams of minced meat (preferably veal or beef); 1 tablespoon of chopped parsley; black pepper (just enough); 1 minced garlic; 1 grated onion (or anyway thinly sliced); salt (just enough).

How are Turkish manti made?
To prepare excellent Turkish manti, you will need to follow the following steps:

Prepare the dough by making a hole in the flour and adding the egg, salt and water inside.
Then start kneading all the ingredients until you get a homogeneous mixture.
Once the dough is obtained, let it rest for an hour in a covered bowl.
While the dough is rising, prepare the filling by combining the meat, parsley, pepper, salt, onion and garlic.

Turkish tzatiki
Turkish tzatiki

Once the waiting time is over, you can take the dough back and divide it into two parts.
Start working the first half of the dough by rolling it out on a surface that has been previously floured (it must not exceed 1 mm in thickness).
Cut the dough into 5cm by 5cm squares.
At this point you can start putting the filling in the center of each square (no more than half a teaspoon each).
To close the mantles, just join the four corners on top of the filling, sealing them and squeezing them together.
Once ready, all you have to do is cook them in boiling water, in the same way you would do with any other type of fresh pasta, that is, waiting for the water to boil and then salt it and pour the manti inside.

You will find that they will be cooked as soon as they rise to the surface. Then drain them with a slotted spoon and season to your liking. The ideal dressing is definitely a Turkish yogurt sauce.