Honeycomb Turkish Manti Dumplings with Garlic Yogurt and Sizzling Paprika Butter Tips, FAQ & printable recipe

Tips for success

For the best texture, roll the dough as thin as possible without tearing. If the dough springs back, let it rest a few more minutes.

When cutting the dough, use a sharp cutter and press firmly to get clean edges. If you don't have a manti mold, you can use a round cutter and then pinch the edges to form little purses.

To keep the dumplings from sticking together, toss them with a little flour after cutting. When boiling, add them in batches and stir gently once.

The garlic yogurt can be made a day ahead; just keep it covered in the fridge. For the butter, use a heavy-bottomed saucepan to avoid scorching.

Variations

• Spicy Lamb Manti: Swap the ground beef for ground lamb and add a teaspoon of ground cumin and a pinch of cayenne to the filling. The lamb's richness pairs beautifully with the yogurt and a bit more heat in the butter.
• Vegetarian Manti: Replace the beef with finely chopped mushrooms and walnuts, seasoned with the same onion and pepper. Sauté the mixture before filling to concentrate flavors. Cook as directed, ensuring the filling is heated through.
• Garlic Herb Yogurt: Add a handful of chopped fresh dill or mint to the garlic yogurt for an extra layer of freshness. This works especially well with the lamb variation and brightens the whole dish.
• Smoky Paprika Butter: Use smoked paprika instead of sweet for a deeper, smokier flavor in the butter. A pinch of smoked salt at the end adds a nice touch. This pairs well with the beef filling.

Storage and make-ahead

Fridge

Store leftover dumplings, yogurt, and butter separately in airtight containers in the fridge for up to 3 days.

Freezer

Freeze uncooked dumplings on a baking sheet, then transfer to a freezer bag for up to 2 months. Boil from frozen, adding 2-3 minutes.

Reheat

Reheat dumplings in a skillet with a splash of water over medium heat until warmed through. Reheat the butter gently, and serve with fresh yogurt.

Store leftover dumplings and toppings separately in airtight containers in the refrigerator for up to 3 days.

The dumplings can be reheated in a skillet with a little water, or in the microwave. The yogurt should be stirred before serving. The butter can be reheated gently, but it's best fresh.

You can assemble the dumplings up to a day in advance and keep them in the refrigerator on a baking sheet dusted with flour. Alternatively, freeze them on the sheet until solid, then transfer to a freezer bag. Boil from frozen, adding a couple of minutes to the cooking time.

Serving ideas

Serve the honeycomb manti as a main course with a simple side salad of tomatoes and cucumbers. The cool, creamy yogurt and the rich, spicy butter are a perfect match for the tender dumplings. This dish is also wonderful as an appetizer for a dinner party—just make smaller portions.

For a truly authentic experience, serve the manti with a sprinkle of sumac and a few fresh mint leaves. The bright, citrusy sumac adds a lovely contrast to the richness of the butter.

You can also add a pinch of red pepper flakes if you like extra heat. Enjoy this dish warm, right after it's assembled.

Frequently asked questions

Recipe card

Honeycomb Turkish Manti Dumplings with Garlic Yogurt and Sizzling Paprika Butter

Prep 45 minCook 20 minTotal 1 h 5 minServes 4

Ingredients

• 2 cups all-purpose flour
• 1/2 cup water
• 1 tsp salt
• 1/2 lb ground beef
• 1/4 cup finely chopped onion
• 1/2 tsp black pepper
• 1 cup thick Greek yogurt
• 1 clove garlic, minced
• 3 tbsp butter
• 1 tsp sweet paprika
• 1 tbsp dried mint

Instructions

1. In a large bowl, combine the flour and salt. Gradually add the water and knead until a smooth, elastic dough forms. Cover and let rest for 30 minutes. Meanwhile, in another bowl, mix the ground beef, onion, black pepper, and a pinch of salt until well combined.
2. On a lightly floured surface, roll the dough very thin, about 1/16-inch thick. Use a manti mold or a honeycomb-shaped cutter to cut out small rounds or hexagons. Press the dough into the mold's indentations.
3. Place a tiny morsel of the seasoned beef mixture into each honeycomb indentation. Press the filling gently into the dough. Repeat until all the dough and filling are used.
4. Bring a large pot of salted water to a boil. Carefully add the filled dumplings in batches. Boil for about 6 minutes, or until they float to the surface and are cooked through. Use a slotted spoon to transfer them to a shallow serving bowl.
5. In a small bowl, stir the minced garlic into the thick Greek yogurt. Set aside.
6. In a small saucepan, melt the butter over medium heat. Add the paprika and dried mint, stirring constantly, until the butter is sizzling and fragrant, about 1 minute. Remove from heat.
7. Spoon the garlic yogurt over the warm dumplings, then drizzle the sizzling paprika mint butter over the top. Serve immediately.

Contains: gluten, milk

Estimated nutrition per serving

Calories

450

Protein

22 g

Carbohydrates

45 g

Fat

20 g

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