- Prep
- 60 min
- Cook
- 30 min
- Total
- 90 min
- Serves
- 4
Ingredients
What you’ll need — tap to tick off as you go
- 300 g
- 120 ml
- 1 tsp
- 250 g
- ½ tsp
- 400 g
- 2 cloves
- 50 g
- 1 tsp
- 1 tsp
- 1 tsp
Process
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Make the dough: In a large bowl, combine 300 g all-purpose flour and 1 tsp salt. Add 1 egg and 120 ml lukewarm water. Mix until a shaggy dough forms, then knead on a lightly floured surface for 8–10 minutes until smooth and elastic. Cover with a damp cloth and rest for 30 minutes.
Prepare the filling: In a bowl, mix 250 g ground beef, 1 grated and drained onion, 0.5 tsp black pepper, and a pinch of salt. Knead the mixture with your hands until it holds together.
Roll and cut the dough: Divide the rested dough into 2–3 pieces. Roll each piece on a floured surface into a very thin sheet, about 1–2 mm thick. Cut into 2 cm squares.
Fill the manti: Place a small pinch (about 1/4 tsp) of the beef filling in the center of each square. Fold the square in half to form a triangle and pinch the edges firmly to seal. Bring the two opposite corners together and pinch to create a small bundle. Repeat with all squares.
Cook the manti: Bring a large pot of salted water to a boil. Add the manti in batches and boil for 8–10 minutes, until they float and the dough is tender. Remove with a slotted spoon and drain.
Make the yogurt sauce: In a bowl, mix 400 g plain yogurt with 2 minced garlic cloves and a pinch of salt. Set aside.
Prepare the butter sauce: In a small pan, melt 50 g butter over medium heat. Add 1 tsp paprika and swirl for 30 seconds until fragrant. Remove from heat.
Assemble and serve: Spread the garlic yogurt on a serving platter. Arrange the cooked manti on top. Drizzle the paprika butter over the manti. Sprinkle with 1 tsp dried mint and 1 tsp sumac if using. Serve immediately.
Kitchen notes
Kitchen notes
- The most common mistake is rolling the dough too thick; it should be thin enough to see your hand through it, otherwise the manti will be doughy.
- Do not overfill the squares; too much filling will burst the seams during boiling. Use only a small pinch per square.
- Seal the edges tightly by pressing with your fingers; any gap will let water in and make the manti soggy.
- Boil the manti in batches to avoid crowding the pot, which can cause them to stick together.
Substitutions
- ground beef→ground lamb or ground chicken
- butter→olive oil for a dairy-free version
- plain yogurt→coconut yogurt for dairy-free
Storage & reheating
Store cooked manti in an airtight container in the refrigerator for up to 3 days. Reheat gently in a steamer or in a covered pan over low heat with a splash of water. To freeze, arrange uncooked manti in a single layer on a tray, freeze until solid, then transfer to a freezer bag for up to 2 months. Cook frozen manti directly in boiling water, adding 2-3 minutes to the cooking time.
FAQ
The questions we get asked most
Why did my manti fall apart while boiling?
The seams were not sealed tightly enough or the dough was too thin. Pinch the edges firmly with your fingers and ensure the dough is about 1-2 mm thick. Also, avoid overcrowding the pot; boil in batches.
Can I make manti ahead of time?
Yes, you can prepare the manti up to the filling stage and freeze them uncooked. Arrange on a tray, freeze, then bag. Boil from frozen, adding 2-3 minutes to the cooking time. You can also refrigerate cooked manti for up to 3 days.
How do I know when the manti are cooked?
They are done when they float to the surface and the dough is tender, about 8-10 minutes. Taste one to check; the dough should be soft with no raw flour taste.
Can I use a different filling?
Yes, you can substitute ground lamb or ground chicken for the beef. For a vegetarian version, use mashed chickpeas or lentils seasoned with onion and spices. Adjust seasoning to taste.
Why is my yogurt sauce watery?
The yogurt may be low-fat or not strained. Use full-fat plain yogurt and if it is watery, strain it through a cheesecloth for 30 minutes before mixing with garlic. This gives a thicker sauce.
Can I boil manti in advance and reheat later?
Yes, boil and drain, then toss with a little oil to prevent sticking. Refrigerate for up to 3 days. Reheat by steaming or in a covered pan over low heat with a splash of water. Add the yogurt and butter sauce just before serving.
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