Mantı
Tiny lamb dumplings, yoghurt, chilli butter — a project the first time, a flex every time after.
Recipe by I Want Some Food · Reviewed by the editorial kitchen.
- Prep
- 1 hr
- Cook
- 15 min
- Rest
- 30 min
- Total
- 1 hr 45 min
- Difficulty
- A bit of work
- Spice
- Mild
- Cost
- Weeknight budget$8–16 USD · indicative, not a store price
About
Mantı are small dumplings of lamb in a simple dough, boiled, then dressed with garlic yoghurt and a butter dyed with paprika or pul biber. Kayseri claims the smallest. Your first batch can be larger. Frozen shop mantı exist; we will not pretend they do not.
What you'll need
10 ingredients. Tap each one once it's out on the bench.
Ingredients
Scaling multiplies the written quantities. Baking still prefers a scale.
Steps
Step 1
Knead dough, rest 30 minutes. Mix lamb, grated onion, salt. Roll thin, cut squares, pinch dumplings.
50 min
Step 2
Boil in salted water until they float plus a minute. Yoghurt mashed with garlic. Butter melted with paprika. Pour both over.
12 min
Nutrition
Per serving · estimate
- Calories
- 606 kcal
- Protein
- 27.9 g
- Carbs
- 63.2 g
- Fat
- 26 g
- Saturated fat
- 12.9 g
- Fibre
- 2.5 g
- Sugar
- 4.7 g
- Sodium
- 914 mg
Calculated from canonical ingredient data (USDA FoodData Central averages and equivalent published tables). Estimates only.
Allergens
Informational only. Not a medical guarantee. Cross-contamination happens in real kitchens.
- Wheat
- Milk
- Eggs
- Nut-free
Adapt this recipe
The original recipe stays as it is. Personal versions are labelled. Serving changes are simple maths.
Adaptations · 0 / 15 used. Resets 12 November.
Substitutions
Lamb → Beef mince
Common.
Tips
- Dried mint on top is the usual dust.
- A bag of frozen mantı is how Tuesday happens. Sauce still matters.
History & culture
Guest food and a weekend. The yoghurt and the butter are half the dish.
A Central Asian dumpling that Anatolia made tiny and yoghurty. Related to manti across a wide map.
Traditional
Provenance: Editorial adaptation.
Questions about this recipe
Answers taken from this dish's times, amounts, swaps and tips.
How long does Mantı take?
1 hr 45 min all in — 1 hr prep, 15 min cook, 30 min rest. Cook and rest follow the method. Leftover storage and optional extra waits are not included.
How many does it serve?
The recipe is written for 4 bowls. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
A bit of work.
How spicy is it?
Mild.
What allergens should I watch?
This recipe is labelled for Wheat, Milk, Eggs. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Nut-free.
6 more questionsFewer questions
What does it cost to cook?
Weeknight budget — about $8–16 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Mixing bowl, Saucepan.
How much salt do I put in?
The recipe lists Salt at 1½ tsp.
What can I use instead?
Lamb → Beef mince. Common.
Any tips from this recipe?
Dried mint on top is the usual dust. A bag of frozen mantı is how Tuesday happens. Sauce still matters.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.
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