Turkish Manti Dumplings with Garlic Yogurt and Sizzling Paprika Butter

Manti are the ultimate Turkish comfort food: tiny, hand-folded dumplings filled with seasoned beef, boiled until tender, then smothered in cool garlic yogurt and finished with a sizzling red paprika butter. The contrast of warm and cold, soft and crisp, is unforgettable.

While shaping the little parcels takes time, the process is meditative and the reward is a deeply satisfying meal that tastes like it came from a grandmother's kitchen. This recipe guides through each step, from rolling the dough paper-thin to achieving the perfect crimson butter.

These Turkish manti dumplings are a labor of love: paper-thin squares of egg pasta wrapped around a tiny pinch of spiced ground beef, boiled, then blanketed with garlicky yogurt and a sizzling butter infused with paprika and dried mint. The result is a symphony of textures and temperatures—cool, creamy, warm, and aromatic.

Traditionally served as a main course, manti are meant to be savored slowly, each bite a perfect balance of tender pasta, savory filling, tangy yogurt, and rich, smoky butter. This recipe breaks down the process so that even a first-time maker can achieve authentic results.

Ingredients

Why this recipe works

The dough for manti is intentionally rolled paper-thin, which allows it to cook quickly and become tender without turning mushy. The high egg content gives the pasta a silky, slightly chewy texture that holds up well to boiling. Resting the dough relaxes the gluten, making it easier to roll and less likely to spring back, ensuring you can achieve the required thinness without frustration.

The filling is kept simple—just seasoned ground beef and onion—so that the delicate flavors of the pasta and toppings shine. Boiling the dumplings rather than frying keeps them light and allows the yogurt and butter to cling to every nook and cranny.

The garlic yogurt provides a cool, tangy contrast, while the sizzling paprika butter adds depth, color, and a hint of smokiness, tying all the elements together.

Notes and substitutions

Use a high-protein flour like all-purpose or bread flour for the dough; it gives the pasta the necessary structure to be rolled thin without tearing. The egg should be at room temperature to incorporate easily. When rolling, work in small batches and keep the unused dough covered to prevent drying. If the dough becomes too dry, mist it lightly with water.

For the filling, finely grate the onion and squeeze out any excess moisture to keep the filling firm. Ground beef with a moderate fat content (80/20) yields the most flavorful result.

The garlic yogurt should be made with full-fat yogurt for the best texture; if it's too thick, thin it with a little of the pasta cooking water. The paprika butter must be made just before serving so it sizzles when poured.

• ground beef: Ground lamb or a mix of beef and lamb works beautifully, offering a richer flavor.
• plain whole-milk yogurt: Greek yogurt can be used, but thin it with a tablespoon or two of water to reach a pourable consistency.
• all-purpose flour: 00 flour or bread flour yields a slightly chewier dough, but all-purpose is traditional and easy to work with.
• sweet red paprika: Use hot paprika or a pinch of cayenne for a spicy kick, or smoked paprika for a deeper, smoky note.

Equipment

• Large mixing bowl
• Rolling pin
• Pasta wheel or sharp knife
• Large pot for boiling
• Small skillet
• Slotted spoon