Homemade Manti with Garlic Yogurt and Aleppo Butter

These tiny Turkish dumplings are a labor of love, but the payoff is huge: tender little parcels of dough, boiled until just chewy, then smothered in cool, garlicky yogurt and a sizzling Aleppo pepper butter that pools in every crevice.

The video shows a clever hexagonal mold that makes shaping dozens of manti almost effortless. Serve them as a main course with a simple salad, and watch them disappear.

Manti are a beloved Turkish specialty: tiny dumplings, traditionally filled with spiced meat, boiled and topped with yogurt and spiced butter. This recipe uses a hexagonal honeycomb mold to create perfectly uniform little dumplings without hours of hand-folding.

The dough is simple – flour, egg, salt, and water – and the topping is just yogurt, garlic, butter, and Aleppo pepper. The result is a dish that's both comforting and impressive, with layers of texture and flavor.

Ingredients

Why this recipe works

The dough is kneaded until silky and rested, which develops the gluten and makes it pliable enough to roll very thin. A thin dough cooks quickly and stays tender, providing a delicate contrast to the rich toppings. The 20-minute rest allows the gluten to relax, preventing the dough from snapping back when rolled.

Boiling the manti until they float ensures they are cooked through without becoming soggy.

The yogurt is served cold, which contrasts beautifully with the hot dumplings, while the sizzling Aleppo butter adds a warm, spicy, and aromatic finish. The combination of temperatures and textures is what makes manti so satisfying.

Notes and substitutions

Use a good-quality plain yogurt – full-fat is best for creaminess. Greek yogurt works but may need a splash of water to loosen. Aleppo pepper flakes are mildly spicy with a fruity note; if unavailable, substitute a mix of sweet paprika and a pinch of cayenne.

The hexagonal mold is optional but makes shaping quick; without it, cut the dough into small squares and pinch the corners together.

The dough can be made ahead and refrigerated, wrapped in plastic, for up to 2 days. The cooked manti can also be frozen before boiling – just freeze on a tray, then transfer to a bag. Boil directly from frozen, adding 2 minutes to the cooking time.

• Aleppo pepper flakes: Use 1/2 tsp regular red pepper flakes plus 1/2 tsp sweet paprika for a similar color and mild heat.
• plain yogurt: Greek yogurt works; thin with a tablespoon of water if too thick.
• all-purpose flour: Bread flour yields a slightly chewier dough; reduce water by 2 tablespoons.

Equipment

• large mixing bowl
• rolling pin
• floured work surface
• hexagonal honeycomb manti mold
• large pot for boiling
• slotted spoon
• small saucepan