Ayran
Çoban salatası (shepherd's salad)
İzmir köfte (baked meatballs and potatoes)
1 h 5 minEasy
Kayseri mantı (tiny Turkish dumplings) recipe
Thinly rolled dough, tiny mince-filled parcels, garlic yoghurt and chilli butter. Dough texture and cutting sizes for authentic Kayseri mantı at home.
- Total time
- 1 h 50 min
- Makes
- 6 servings
- Difficulty
- Hard
- Region
- Kayseri
- Per serving
- ~560 kcal
Method
Knead the dough
Knead the flour, egg, water and salt into a stiff dough. Cover and rest. It should feel firmer than an earlobe.
Mix the filling
Mix the mince, squeezed onion, salt and black pepper raw.
Roll and cut
Divide the dough into 2 or 3 pieces and roll thinly with a rolling pin. Cut into 2 cm squares, put a chickpea-sized amount of filling on each and pinch the four corners together.
Bake and boil
Brown the mantı on a baking tray in a 180 degree oven for 15 minutes. Transfer to boiling salted water, cook until soft and drain.
Add the sauces
Whisk the yoghurt with the crushed garlic. Heat the chilli flakes and mint in the butter. Spoon the yoghurt over the mantı first, then the butter.
Tips
- The baking step gives the mantı a nutty flavour and also stops them falling apart when boiled.
- Freeze any extra mantı on a tray, then bag them up, and boil from frozen without thawing.
Storage
Uncooked mantı keep in the freezer for 3 months. Cooked mantı last 1 day without the sauces.
About Kayseri mantı (tiny Turkish dumplings)
Kayseri mantı is known for its tiny size. In the region, fitting 40 on a spoon is considered a mark of skill. Kayseri mantı has protected geographical indication status.
Nutrition
| Energy | 560 kcal |
|---|---|
| Protein | 22 g |
| Fat | 22 g |
| Carbohydrate | 68 g |
Frequently asked questions
Why does my mantı dough spring back when I roll it?
The dough has not rested enough. Rest it covered for half an hour. Once the gluten relaxes, it will not shrink back under the rolling pin.
