Prep Time
1 hr 30 mins
Cook Time
1 hr
Rest Time
45 mins
Total Time
2 hrs 30 mins

Manti are ravioli of Turkish origin that are popular in the cuisines of the South Caucasus, Central Asia, Afghanistan and Chinese Muslims. They are stuffed with lamb or beef and served with spicy sauce and garlic yogurt.

Course: Main Course
Cuisine: Middle Eastern, Turkish
Servings: 4 people
Author: Renards Gourmets
For the dough
  • cups all-purpose plain flour
  • 1 egg , beaten
  • 5 tablespoons water
  • 2 tablespoons olive oil
  • 1 teaspoon salt
For the stuffing
  • ½ lb ground lean lamb meat
  • 1 onion , very finely chopped
  • Salt
  • Freshly ground black pepper
For the garlic yogurt
  • 2 cups thick and creamy plain yoghurt
  • 2 cloves garlic , very finely chopped
  • Salt
For the sauce
  • 1 clove garlic
  • 1 tablespoon red pepper paste
  • 1 tablespoon tomato paste
  • 4 tablespoons olive oil
  • 2 teaspoons dried spearmint
  • 1 teaspoon sumac
  • 1 teaspoon red pepper flakes
  1. Preheat the oven to 350 F.
  1. Sift the flour and salt into a large bowl and dig a well in the center.
  2. Add the beaten egg and water and mix by hand.
  3. Knead until a homogeneous dough is obtained.
  4. Add olive oil and knead the dough for about 10 minutes until it is smooth and elastic but firm.
  5. Cover the dough with plastic wrap and let it rest for 30 minutes in the refrigerator.
  1. Mix the minced meat and onion.
  2. Season with salt and pepper.
  3. Knead for 5 minutes.
  4. Let it sit for 15 minutes.
Garlic yogurt
  1. Mix yoghurt and garlic.
  2. Salt to taste and whisk for 2 minutes.
  1. Cut the dough into 3 pieces. Work one dough piece at a time and cover the rest of the dough pieces with a damp cloth to prevent from drying out.
  2. On a lightly floured work surface, using a rolling pin as thin as a broom handle, spread the dough as thinly as possible.
  3. Using a sharp knife, cut the dough into small squares of about 1 inch. Place some of the stuffing in the center of each square.
  4. With wet fingers, pinch the opposite corners to form a small bag and press the edges to seal well.
  5. Place them as they go along on a floured tray and proceed until you run out of stuffing and dough.
  6. In a large pot, bring a large amount of water to a boil.
  7. Put the manti in boiling water for about 10 minutes.
  8. They are cooked when they come to the surface.
  9. Drain and place the manti in the pot.
  10. Sprinkle them with a little olive oil so that they do not stick.
  1. Heat the oil in a pot and fry the garlic without burning it.
  2. Add the red pepper paste and tomato paste.
  3. Add red pepper flakes, dried mint and sumac, mix well and simmer covered for 2 minutes over low to medium heat.

  4. Arrange the manti on a hot serving dish and pour the sauce and garlic yogurt over it.
Recipe Notes

Manti can be decorated with red pepper flakes, mint, sumac and a drizzle of spicy olive oil.