Homemade Manti with Garlic Yogurt and Aleppo Butter Tips, FAQ & printable recipe

Tips for success

For the best texture, serve manti immediately after assembling – the yogurt should stay cool while the butter is hot.

If preparing for a crowd, keep the boiled manti warm in a covered dish, but add the toppings just before serving. You can also prepare the dough and shape the manti a day ahead, storing them in the refrigerator on a floured tray.

Customize the heat level by adjusting the amount of Aleppo pepper. For a richer sauce, use a mixture of butter and olive oil. Some regions add a sprinkle of dried mint or sumac, but the video keeps it simple – and that's perfect.

Variations

• Meat-filled manti: For a heartier version, add a small amount of seasoned ground beef or lamb to the center of each dumpling before sealing. Use about 1/2 teaspoon per manti, and cook for an extra minute.
• Baked manti: Instead of boiling, arrange the manti in a buttered baking dish, brush with oil, and bake at 375°F (190°C) for 20-25 minutes until golden. Then top with yogurt and butter.
• Spicy tomato sauce: For a different topping, replace the Aleppo butter with a simple tomato sauce: sauté garlic in olive oil, add crushed tomatoes, and simmer until thick. Spoon over the yogurt.
• Herb yogurt: Stir fresh chopped dill or mint into the garlic yogurt for a fresh, bright flavor. This adds a green note that complements the richness.

Storage and make-ahead

Fridge

Store leftover manti in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of water.

Freezer

Freeze unbaked manti on a baking sheet, then transfer to a freezer bag for up to 1 month. Boil from frozen, adding 2 minutes to the cooking time.

Reheat

Reheat boiled manti in a skillet with a little water, covered, over medium heat until hot. Add fresh yogurt and butter after reheating.

Store leftover manti in an airtight container in the refrigerator for up to 3 days.

To reheat, place in a skillet with a splash of water and cover, warming over medium heat until hot. The yogurt and butter topping are best added fresh.

The dough can be made and rested up to 2 days ahead, wrapped tightly in plastic.

Shaped manti can be frozen on a tray, then transferred to a freezer bag for up to 1 month. Boil frozen manti directly, adding 2 extra minutes to the cooking time.

Serving ideas

Serve manti as a main course with a simple green salad or a side of pickled vegetables. The cool yogurt and spicy butter are rich, so a light side balances the meal. For a more substantial dinner, add a bowl of lentil soup to start.

Traditionally, manti are served in shallow bowls with a generous amount of yogurt and butter. Provide extra Aleppo pepper on the side for those who want more heat.

A sprinkle of fresh parsley or mint (not shown in the video) can add color, but it's optional.

Frequently asked questions

Recipe card

Homemade Manti with Garlic Yogurt and Aleppo Butter

Prep 45 minCook 15 minRest 20 minTotal 1 h 20 minServes 4

Ingredients

• 3 cups all-purpose flour (380g)
• 1 large egg
• 1 tsp salt
• 1 cup warm water (240ml)
• 1 cup plain yogurt
• 2 cloves garlic, minced
• 1 pinch of salt
• 3 tbsp butter
• 1 tsp red pepper flakes (Aleppo)

Instructions

1. In a large bowl, combine 3 cups all-purpose flour (380g), 1 large egg, 1 tsp salt, and 1 cup warm water (240ml). Mix with a wooden spoon until a shaggy dough forms, then turn out onto a floured surface and knead for 8–10 minutes until smooth and elastic. The dough should be firm but silky, not sticky. Cover with a damp towel and let rest for 20 minutes.
2. Divide the rested dough in half. Keep one half covered. On a floured surface, roll the other half into a very thin round sheet, about 1/16-inch thick. The sheet should be almost translucent. Dust with flour as needed to prevent sticking.
3. Drape the rolled dough over a floured hexagonal honeycomb manti mold. Gently press the dough into each cell with your fingertips or a small ball of dough, making sure the dough touches the bottom of each hexagon. The dough should be thin but not torn.
4. Invert the mold over a floured tray and tap firmly to release the little dumplings. They should pop out cleanly. Repeat with the remaining dough and any scraps. You should have about 40 tiny dumplings.
5. Bring a large pot of salted water to a rolling boil. Carefully drop in the manti in batches to avoid crowding. Cook for 7 minutes, stirring gently once or twice, until they float to the surface and are tender. Remove with a slotted spoon and divide among serving bowls.
6. In a small bowl, stir together 1 cup plain yogurt, 2 minced garlic cloves, and a pinch of salt. Set aside at room temperature while the manti cook.
7. In a small saucepan, melt 3 tbsp butter over medium heat. Add 1 tsp red pepper flakes (Aleppo) and swirl for 30 seconds until fragrant and sizzling. Remove from heat immediately to avoid burning.
8. Ladle the garlic yogurt generously over the hot manti. Drizzle with the sizzling Aleppo butter. Serve immediately, while the manti are still steaming.

Contains: gluten, eggs, milk

Estimated nutrition per serving

Calories

420

Protein

12 g

Carbohydrates

55 g

Fat

16 g

Automatic estimate from the ingredient list, not laboratory-verified.