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

Tips for success

For the thinnest dough, roll it as thin as you can without tearing—about 1/16 inch. If the dough springs back, let it rest a few more minutes. Use a pasta roller if you have one, going down to the second-thinnest setting. Keep the dough covered with a damp towel while working to prevent it from drying out.

When filling the honeycomb cells, use a small spoon or a piping bag to place just a tiny morsel of meat in each cell. Overfilling makes the dumplings difficult to seal and they may burst open. Press the top dough firmly around the edges to seal, and use a rolling pin to cut the dumplings cleanly.

Variations

• Vegetarian Version: Replace the ground beef with a mixture of finely chopped mushrooms, cooked lentils, and crumbled feta. Season with salt, pepper, and a pinch of cumin. The filling stays moist and flavorful without the meat.
• Spicy Manti: Add 1/2 teaspoon of red pepper flakes or a pinch of cayenne to the meat filling. For the butter sauce, use hot paprika instead of sweet, and add a small dried chili for extra heat.
• Herb-Infused Dough: Add 1 tablespoon of finely chopped fresh herbs (such as parsley, dill, or chives) to the dough along with the water. Knead until the herbs are evenly distributed, giving the dough a subtle flavor and speckled appearance.
• Baked Manti: Instead of boiling, arrange the shaped manti in a buttered baking dish, brush with melted butter, and bake at 375°F (190°C) for 20-25 minutes until golden and crisp. Then top with yogurt and butter sauce as usual.

Storage and make-ahead

Fridge

Store leftover manti in an airtight container in the fridge for up to 3 days. Keep yogurt and butter separate.

Freezer

Freeze uncooked manti on a baking sheet, then transfer to a freezer bag for up to 2 months. Boil directly from frozen, adding 1-2 minutes.

Reheat

Reheat cooked manti in a skillet with a splash of water over medium heat until warmed through. Add fresh yogurt and butter sauce.

Store leftover manti in an airtight container in the refrigerator for up to 3 days. Keep the yogurt and butter sauce separate if possible.

To reheat, gently warm the manti in a skillet with a splash of water, then add the yogurt and butter sauce fresh. The dumplings can also be reheated in the microwave, but they may become softer.

You can assemble the manti up to a day ahead. Place the shaped dumplings on a baking sheet lined with parchment paper, cover with plastic wrap, and refrigerate. Boil them just before serving.

The garlic yogurt can be made a day ahead and kept chilled. The paprika butter is best made fresh, but you can melt the butter and stir in the paprika and mint, then reheat gently.

Serving ideas

Serve the manti warm, not piping hot, so the yogurt stays cool and creamy. Spoon a generous amount of garlic yogurt over the dumplings, then drizzle the sizzling paprika butter over the top.

The butter will pool in the honeycomb crevices, creating a beautiful marbled effect. Serve immediately, as the contrast of warm dumplings and cool yogurt is part of the experience.

This dish is a complete meal on its own, but it can be accompanied by a simple green salad or crusty bread to soak up any extra sauce.

For a more substantial dinner, serve with a side of roasted vegetables or a lentil soup. The manti are also great as a party appetizer—just make smaller portions and serve them in spoons or small cups.

Frequently asked questions

Recipe card

Honeycomb Turkish Manti Dumplings with Garlic Yogurt and Sizzling Paprika Butter

Prep 45 minCook 15 minTotal 1 hServes 4

Ingredients

• 2 cups all-purpose flour
• 1 large egg
• 1/2 cup water, at room temperature
• 1/2 tsp salt
• 1/2 lb ground beef
• 1/4 cup finely chopped onion
• 1/2 tsp black pepper
• 1/2 tsp salt
• 1 cup plain Greek yogurt
• 2 cloves garlic, minced
• 4 tbsp unsalted butter
• 1 tbsp sweet paprika
• 1 tbsp dried mint
• 1 tbsp salt, for the boiling water

Instructions

1. In a large bowl, combine the flour and salt. Make a well in the center and add the egg and water. Mix until a shaggy dough forms, then knead on a floured surface for about 8 minutes until smooth and elastic. Cover with a damp towel and let rest for 30 minutes. In a separate bowl, mix the ground beef, onion, black pepper, and salt until well combined.
2. Divide the dough into two portions. Roll one portion very thin, about 1/16 inch thick. Lay the rolled dough over the honeycomb manti mold and press gently into the indentations. Spoon a small amount of the meat filling into each hexagon cell, pressing down lightly. Roll out the second portion and place it over the filled mold. Press around the edges to seal, then use a rolling pin to cut the dumplings and release them from the mold.
3. Bring a large pot of salted water to a rolling boil. Carefully drop in the manti dumplings in batches, stirring gently to prevent sticking. Boil for about 6 minutes, or until the dumplings float to the surface and are cooked through. Use a slotted spoon to transfer the cooked manti to a serving dish, reserving a little of the cooking water if needed to loosen the yogurt sauce.
4. In a small bowl, stir together the Greek yogurt and minced garlic. If the yogurt is very thick, add a tablespoon or two of the pasta cooking water to loosen it slightly. Set aside.
5. In a small skillet, melt the butter over medium heat. Add the paprika and dried mint, stirring constantly. Cook for 1 to 2 minutes until the butter is sizzling and the paprika is fragrant, but do not let it burn. Remove from heat.
6. Spoon the garlic yogurt generously over the warm manti dumplings. Drizzle the sizzling paprika butter over the top, letting it swirl into the yogurt. Serve immediately while hot.

Contains: gluten, eggs, milk

Estimated nutrition per serving

Calories

520

Protein

24 g

Carbohydrates

48 g

Fat

26 g

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