These little dough parcels are filled with seasoned ground meat and served with cool garlic yogurt and butter with pul biber. Folding them takes a little time, but the combination of tender pasta, savory filling and warm, spiced sauce makes the effort worthwhile.
Mantı consists of small dough parcels with a savory filling, but their shape and size vary by region and recipe. In this version, they’re modest little squares filled with seasoned ground meat, boiled until the dough is tender and the filling is cooked through. Making them small means each bite gets a little dough, meat and sauce. They don’t need to be perfectly identical; just make sure the edges are sealed well so the filling stays in place while they cook.
The dough is simple: flour, egg, water and salt. Knead it firmly until it feels smooth, then leave it covered to rest. This resting time makes the dough more pliable and easier to roll out. Roll it as thinly as possible without tearing; a rolling pin works fine, while a pasta machine can help you make even sheets. Cut squares of about 2½ centimeters and use only a little filling for each parcel. Too much ground meat makes them difficult to fold and can push the seams open.
Ground meat, grated onion, salt and black pepper give the filling a savory, juicy center. Ground lamb has a distinctive flavor; ground beef is milder and works well too. You can grate the onion by hand or chop it finely in a food processor. Don’t squeeze out any excess moisture: it helps keep the filling tender. Boil the mantı in plenty of salted water and stir gently as soon as they go in, so they don’t stick to the bottom. Small parcels are usually done sooner than large ones; taste one before draining them.
The sauce completes the contrast. Full-fat yogurt with garlic is fresh and creamy, while butter with pul biber tastes warm and mildly spicy. Warm the pepper briefly in the butter and take the pan off the heat as soon as the butter smells fragrant; pul biber can burn and turn bitter. Dried mint adds an herbal note. If you don’t have pul biber, use mild chili flakes and adjust the amount to suit your taste. Serve the mantı straight away, with the yogurt and butter spooned over the top or served separately at the table. The cooked dough parcels are best fresh; you can shape them ahead of time and keep them covered and chilled until you’re ready to cook.
Mix the flour with the egg, ½ teaspoon salt and the water. Knead for 8–10 minutes until you have a firm, smooth dough. Cover and leave to rest for 30 minutes.
Meanwhile, mix the ground meat with the grated onion, black pepper and the remaining ½ teaspoon salt. In a bowl, stir the yogurt with the garlic and 1 tablespoon water until smooth; add a little more water if needed, until the yogurt is spoonable.
Lightly dust the work surface with flour. Roll the dough out thinly, about 1–2 mm, and cut it into squares of about 2½ cm. Put a little ground meat on each square.
Fold the four corners toward each other and pinch the seams firmly closed. Place the mantı on a lightly floured tray as you shape the rest.
Bring a large pot of plenty of salted water to a boil. Add the mantı and stir gently. Cook for 6–8 minutes, until the dough is cooked and the ground meat filling is no longer raw. Lift them out of the pot with a slotted spoon and divide among warm plates.
Melt the butter in a small saucepan over low heat. Stir in the pul biber and dried mint and warm briefly, until the butter smells fragrant. Spoon the garlic yogurt over the mantı and drizzle with the warm pul biber butter. Serve immediately.
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