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

Tips for success

Roll the dough as thin as you can without tearing — about 1/16 inch. A thin dough cooks quickly and becomes silky, while a thicker dough will be doughy and heavy. Use a long rolling pin and work from the center outward, turning the dough frequently to keep it even. If the dough sticks, dust lightly with flour, but don't use too much or it will make the dumplings tough.

When you pour the sizzling butter over the yogurt, do it right at the table for the full effect. The hot butter will create a beautiful red swirl and the sound of sizzling adds to the experience.

Serve the mantı in a wide, shallow bowl so the yogurt and butter can pool around the dumplings. Have extra yogurt and butter on hand, because the ratio is a matter of personal taste.

Variations

• Spicy Lamb Mantı: Swap the ground beef for ground lamb and add 1/2 teaspoon of ground cumin and a pinch of cayenne to the filling. The lamb's richness pairs beautifully with the cooling yogurt and spicy butter.
• Vegetarian Mushroom Mantı: Replace the beef with finely chopped mushrooms sautéed with onion and garlic, seasoned with salt, pepper, and a little thyme. Use the same assembly and cooking method; the filling should be cooked before boiling.
• Herb-Infused Yogurt: Stir a handful of chopped fresh dill or mint into the garlic yogurt for an extra layer of freshness. This works especially well with lamb or mushroom fillings.
• Crispy Shallot Topping: Add crispy fried shallots or onions over the finished mantı along with the butter. The crunch provides a pleasant textural contrast to the tender dumplings and creamy yogurt.

Storage and make-ahead

Fridge

Store cooked mantı, yogurt, and butter separately in airtight containers in the refrigerator for up to 3 days. Reheat gently before serving.

Freezer

Freeze uncooked shaped mantı on a baking sheet, then transfer to a zip-top bag for up to 1 month. Boil frozen for 8-9 minutes.

Reheat

Reheat cooked mantı in a skillet with a splash of water over medium heat, covered, for 3-5 minutes. Reheat butter separately until sizzling.

Leftover mantı can be stored in an airtight container in the refrigerator for up to 3 days. Keep the yogurt and butter sauces separate. To reheat, gently warm the dumplings in a skillet with a splash of water or broth, or microwave in short bursts.

The dough will soften, but the flavor remains good. The yogurt sauce should be stirred before serving, and the butter can be reheated in a small skillet until sizzling.

The dough can be made a day ahead, wrapped tightly in plastic, and refrigerated. Let it come to room temperature for 30 minutes before rolling. The filling can also be prepared a day ahead and kept in the refrigerator.

Shaped but uncooked dumplings can be frozen on a baking sheet until solid, then transferred to a zip-top bag for up to 1 month. Boil frozen dumplings for an extra 2 to 3 minutes.

Serving ideas

Serve the honeycomb mantı as a main course with a simple green salad or a bowl of warm broth on the side. The dumplings are rich and satisfying, so a light accompaniment balances the meal. For a more traditional spread, offer extra garlic yogurt and a sprinkle of sumac or Aleppo pepper for those who want more tang or heat.

This dish is best enjoyed immediately, while the dumplings are warm and the butter is still sizzling. The contrast of cool yogurt and hot butter is part of the experience.

If serving a crowd, keep the boiled dumplings warm in a covered dish and prepare the butter sauce in batches to ensure it is always sizzling when poured. Provide small spoons for the yogurt and a ladle for the butter.

Frequently asked questions

Recipe card

Honeycomb Turkish Mantı Dumplings with Garlic Yogurt and Sizzling Butter

Prep 1 hCook 20 minRest 30 minTotal 1 h 50 minServes 6

Ingredients

• 2 1/2 cups all-purpose flour
• 1 large egg
• 1/2 cup water, plus more as needed
• 1/2 tsp salt
• 1/2 lb ground beef
• 1/4 cup finely grated onion
• 2 tbsp chopped fresh parsley
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup plain whole-milk yogurt
• 2 cloves garlic, minced
• 4 tbsp unsalted butter
• 1 tsp sweet paprika
• 1 tsp dried mint

Instructions

1. In a large bowl, whisk together the flour and salt. Make a well in the center and add the egg and 1/2 cup water. Stir with a fork until a shaggy dough forms, then turn out onto a lightly floured surface and knead for 8 to 10 minutes, until smooth and elastic. Add a splash more water if the dough feels dry. Cover with a damp towel and rest for 30 minutes.
2. In a small bowl, combine the ground beef, grated onion, parsley, salt, and black pepper. Mix with a fork until just combined. Set aside in the refrigerator while you roll the dough.
3. Divide the rested dough into two equal balls. On a lightly floured surface, roll one ball into a very thin circle, about 1/16 inch thick. The dough should be almost translucent. Drape the rolled dough over the honeycomb mold, pressing gently into the hexagonal indentations without tearing.
4. Spoon about 1/2 teaspoon of the beef filling into each honeycomb indentation, pressing it down lightly. Fill all the cells evenly. The filling should sit below the top edge of the dough.
5. Roll the second dough ball into another thin circle. Drape it over the filled mold. Use a rolling pin to press firmly across the top, cutting the dumplings cleanly along the edges of the honeycomb cells. Remove the excess dough scraps and gently push the dumplings out of the mold.
6. Bring a large pot of salted water to a rolling boil. Carefully drop in the mantı in batches. Boil for 6 minutes, until the dumplings float to the surface and are tender. Use a slotted spoon to transfer them to a shallow serving bowl, reserving about 1/2 cup of the cooking water.
7. In a small bowl, stir together the yogurt and minced garlic. If the yogurt is very thick, thin it with a tablespoon or two of the reserved cooking water until it is pourable. Set aside.
8. In a small skillet, melt the butter over medium heat. Add the paprika and dried mint, swirling to combine. Cook for 30 to 60 seconds, until the butter is foamy and fragrant and the paprika has turned a deep red. Remove from heat.
9. Spoon the garlic yogurt generously over the warm dumplings. Drizzle the sizzling paprika mint butter over the top, letting it swirl into the yogurt. Serve immediately, while the butter is still hot and the dumplings are steaming.

Contains: gluten, eggs, milk

Estimated nutrition per serving

Calories

410

Protein

18 g

Carbohydrates

45 g

Fat

18 g

Fiber

2 g

Sugar

4 g

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