Turkish Dumplings (Manti) with Garlicky Yogurt and Spiced Oil Recipe

I have been absolutely smitten with Turkish dumplings ever since I first tasted them, and I’m thrilled to share my favorite take on this classic comfort food. The Turkish Dumplings (Manti) with Garlicky Yogurt and Spiced Oil Recipe brings together delicate, handmade dumplings filled with seasoned ground meat, topped with a luxurious garlicky yogurt, and finished with an irresistible drizzle of aromatic, spiced oil. To me, it’s the perfect blend of creamy, savory, and slightly spicy flavors in each bite — making every serving a warm hug on a plate.

Why You’ll Love This Turkish Dumplings (Manti) with Garlicky Yogurt and Spiced Oil Recipe

I’ve always found this recipe incredibly special because it hits all the right taste notes: the tender dumpling dough meets savory, juicy meat, complemented by the tangy garlic-infused yogurt and elevated by the bold, fragrant spiced oil. Each element plays its role in a harmonious flavor symphony that feels both indulgent and comforting. The combination of textures — silky dough, creamy yogurt, and the slight crunch of dried mint — keeps things interesting with every bite.

From my experience, the ease of making the Turkish Dumplings (Manti) with Garlicky Yogurt and Spiced Oil Recipe surprises many home cooks. Yes, it involves a few steps, but nothing feels overwhelming once you break it down. I love that the dough rests while I prepare the filling, turning the making of manti into a relaxed, enjoyable process. Plus, these dumplings are an absolute showstopper, perfect for special occasions, family dinners, or even when you simply want to impress friends with something authentic and heartwarming in the kitchen.

Ingredients You’ll Need

The beauty of this recipe lies in its simplicity and how each ingredient contributes uniquely to the final dish. Every component, from the flour to the spices, shapes the texture, flavor, and aroma that make these dumplings unforgettable.

• All-purpose flour: The foundation of the dough, giving it elasticity and strength for handling the filling.
• Sea salt: Enhances all the other flavors, especially important in both the dough and the filling.
• Egg: Adds richness and helps bind the dough for perfect tenderness.
• Water: Hydrates the dough for pliability and smoothness.
• Extra virgin olive oil: Used in the dough and spiced oil, bringing fruity depth and a silky mouthfeel.
• Plain whole milk yogurt (Turkish or Greek style preferred): This creamy base for the sauce is essential for balancing the savory flavors.
• Garlic cloves: Fresh garlic gives the yogurt sauce a punchy, aromatic freshness.
• Lean ground beef or lamb: The heart of the dumplings, seasoned and savory.
• Onion: Adds sweetness and moisture to the meat filling, keeping it juicy.
• Freshly ground black pepper: Provides subtle heat and complexity.
• Turkish red pepper paste or double concentrated tomato paste: Gives the spiced oil a vibrant color and depth.
• Aleppo pepper: Adds gentle heat and fruity warmth.
• Dried mint: Brings cool herbal notes to the spiced oil and garnishing.
• Sumac: Offers lemony tang and a slightly tart aroma, perfect for garnish.

Directions

Step 1: In a large bowl, combine the flour and sea salt. Make a well in the center and add the beaten egg, water, and 2 tablespoons of extra virgin olive oil. Mix and knead everything together for about 8 to 10 minutes until you get a smooth, elastic dough. Cover the dough with a clean kitchen towel or plastic wrap and let it rest for 30 minutes — this step is crucial for making rolling out much easier.

Step 2: While the dough rests, prepare the filling by combining the ground beef or lamb with the grated or finely chopped onion. Add salt and freshly ground black pepper to taste, then mix everything thoroughly until evenly seasoned. Let it sit for a few minutes so the flavors meld together.

Step 3: After the dough has rested, dust a clean surface with flour and roll the dough out as thinly as you can — about 1/8 inch thick. Cut the rolled dough into small squares, approximately 1 1/2 inches wide.

Step 4: Place a small spoonful of the meat filling in the center of each square. Pinch the corners together firmly to seal the dumplings, taking care not to let any filling escape. The shape should resemble little parcels, and they should be tightly closed to avoid bursting during cooking.

Step 5: Bring a large pot of salted water to a boil. Cook the dumplings in batches for 7 to 8 minutes or until they float to the surface and the dough feels tender when tasted. Once cooked, carefully drain the dumplings and set aside.

Step 6: Prepare the garlicky yogurt sauce by mixing the plain yogurt with the minced or grated garlic and a pinch of sea salt. Stir until smooth and creamy, then refrigerate until ready to serve.

Step 7: To make the spiced oil, heat the extra virgin olive oil in a small pan over medium heat. Stir in the Turkish red pepper paste, Aleppo pepper, dried mint, and sumac. Cook gently for 1 to 2 minutes until fragrant, then remove from heat.

Step 8: To assemble, arrange the cooked dumplings on a serving platter. Spoon generous amounts of the garlicky yogurt over the top, then drizzle the warm spiced oil evenly across. Finally, sprinkle extra dried mint and sumac for added color and flavor before serving immediately.

Servings and Timing

This Turkish Dumplings (Manti) with Garlicky Yogurt and Spiced Oil Recipe makes about 6 servings, perfect for a family meal or a small dinner party. The prep time is roughly 1 hour, mostly because of dough resting and assembly. Cooking time is about 20 minutes, giving a total active time close to 1 hour and 20 minutes. There’s no additional resting time after cooking, so you can plate and enjoy immediately for the best texture and flavor.

How to Serve This Turkish Dumplings (Manti) with Garlicky Yogurt and Spiced Oil Recipe

I love serving these dumplings warm, right after they’ve been assembled so the yogurt stays creamy and the spiced oil aromas are fresh and inviting. For an extra touch, I often add a sprinkle of fresh herbs like chopped parsley or extra dried mint on top — it really brightens the dish. Also, presenting the manti in shallow bowls makes spooning up every bit of garlicky yogurt and oil easier, which is key because that sauce is just as important as the dumplings themselves.

To complement this rich and savory dish, I recommend pairing it with a simple green salad dressed in lemon vinaigrette or some roasted vegetables for a balanced meal. If you want to keep things authentic, a side of crusty bread works beautifully to soak up any leftover sauce. For beverages, a light, crisp white wine such as a Sauvignon Blanc or a sparkling water with lemon gives a refreshing contrast to the richness of the manti.

This dish is brilliant for special dinners, holiday spreads, or even weekend gatherings where you want to impress without fussing over complicated food. I find that Turkish Dumplings (Manti) with Garlicky Yogurt and Spiced Oil works great also for cozy weeknight comfort — just double the batch to have leftovers because everyone always wants seconds.

Variations

Over time, I’ve played around with this recipe quite a bit. One simple swap is using ground turkey or chicken instead of beef or lamb, which makes the filling lighter but still flavorful. If you want to go vegetarian, I’ve had great results substituting the meat with spiced lentils or sautéed mushrooms — just add some good seasoning to keep that savory punch.

For gluten-free friends, making the dough with gluten-free flour blends designed for pasta or dumplings works well, but be prepared for a slightly different texture. Alternatively, some use wonton wrappers as a shortcut, which saves time but changes the traditional texture and taste a bit. If you want to add more zest, mixing fresh herbs like dill or parsley directly into the filling or yogurt sauce can brighten every bite.

Lastly, while boiling is the traditional method, I sometimes toss cooked manti lightly in a hot pan with butter or olive oil to get a golden, crispy edge for texture contrast. It’s an indulgent spin that feels just as delicious and gives a great presentation.

Storage and Reheating

Storing Leftovers

If you have any leftover Turkish Dumplings (Manti) with Garlicky Yogurt and Spiced Oil, store them in an airtight container in the refrigerator. They keep well for up to 2 days. I recommend separating the dumplings from the yogurt and spiced oil to maintain texture integrity when storing. Keep the sauces in separate containers so you can reheat the dumplings without making them soggy.

Freezing

Good news: these dumplings freeze beautifully before cooking! I usually prepare the manti, place them on a baking sheet in a single layer (so they don’t stick together), and freeze until solid. Then I transfer them to a freezer bag or container. Frozen uncooked dumplings can last about 1 month. When you’re ready to cook, you can boil them straight from frozen, just adding a couple of extra minutes to the cooking time.

Reheating

To reheat cooked manti, I gently warm them in a skillet over low heat with a bit of olive oil or butter to restore some of that freshly cooked texture. Microwave reheating works if you’re in a hurry but can make the dough a bit chewy and the yogurt less vibrant, so I prefer stovetop reheating. Be sure to warm the yogurt sauce separately and add it fresh before serving for the best flavor.

FAQs

Can I make the dough ahead of time?

Absolutely! You can prepare the dough a day in advance, wrap it tightly in plastic wrap, and keep it refrigerated. Just let it come to room temperature before rolling it out. This actually helps the dough relax and roll out easier.

What if I don’t have Aleppo pepper?

If Aleppo pepper isn’t available, you can substitute it with mild crushed red pepper flakes or a blend of sweet paprika and a pinch of cayenne. It won’t be exactly the same, but it will still add that warm, slightly spicy flavor.

Can I use store-bought yogurt?

Yes, plain whole milk yogurt like Greek yogurt works well. I prefer strained yogurt because it’s thicker and creamier, which helps the yogurt sauce hold well on the dumplings without becoming watery.

Is there a vegan version of this recipe?

Definitely! For a vegan adaptation, replace the meat filling with spiced lentils or finely chopped mushrooms and swap the yogurt with a cashew-based or coconut milk yogurt. The spiced oil remains the same, keeping the bold flavors intact.

How small should I make the dumplings?

Traditional manti are quite small, about 1 1/2 inch squares for wrapping. This size makes each dumpling bite-sized and perfect for enjoying with yogurt and oil in one spoonful. Larger dumplings are okay but might lose some of the classic texture and balance.

Conclusion

Making Turkish Dumplings (Manti) with Garlicky Yogurt and Spiced Oil Recipe has truly become one of my favorite kitchen adventures. There’s something so satisfying about rolling out dough, filling those tiny parcels, and watching them transform into a fragrant, comforting meal. I hope you’ll give this recipe a try and enjoy the warmth and authentic flavors that make manti such a treasured Turkish dish. Trust me, once you taste that garlicky yogurt paired with the spiced oil, you’ll be hooked too!

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