Homemade Turkish Mantı with Garlic Yogurt and Sizzling Butter

Name: Homemade Turkish Mantı with Garlic Yogurt and Sizzling Butter
Prep time: 45 min
Cook time: 20 min
Total time: 1 h 25 min
Cuisine: Turkish
Ingredients: 3 cups all-purpose flour; 1 large egg; 1 tsp salt; 1 cup water; 250 g ground beef; 1 onion, grated; 1 tsp salt; 1/2 tsp black pepper; 1 cup plain yogurt; 2 cloves garlic, minced; 3 tbsp butter; 1 tsp paprika; 1 tsp dried mint

Craft tender Turkish mantı dumplings from scratch with a simple pasta dough, spiced beef filling, and a finishing touch of garlic yogurt and sizzling butter.

By WixForum Kitchen

Published October 26, 20269 min read

Total time: 1 hr 25 mins

Prep: 45 mins
Cook: 20 mins
Rest: 20 mins

Serves: 4
Cuisine: Turkish
Calories: 550; per serving, estimated

Jump to recipePin it

Cooked mantı dumplings on a ceramic dish topped with garlic yogurt and sizzling butter

On this page16 sections

There's something magical about pulling a tray of perfectly formed hexagonal dumplings from a honeycomb mold. These Turkish mantı are little parcels of seasoned beef wrapped in tender pasta, boiled until just right, then dressed with cool garlic yogurt and a sizzling butter sauce. The contrast of temperatures and textures is what makes this dish unforgettable. With a simple dough and a classic mold, you can create a restaurant-worthy meal right at home.

Mantı are a beloved Turkish specialty: tiny dumplings filled with spiced meat, typically served with a garlicky yogurt sauce and a generous drizzle of melted butter infused with paprika and dried mint. This recipe uses a honeycomb mold to shape the dumplings quickly and evenly, making the process surprisingly approachable. The dough is simple—flour, egg, salt, and water—and the filling comes together in minutes. The result is a comforting, satisfying dish that feels both rustic and refined.

The appeal

Why you’ll love it

The honeycomb mold is the secret here. It allows you to cut and shape dozens of dumplings at once, ensuring uniform size and thickness. This means even cooking and a beautiful presentation without hours of tedious hand-folding. The rolling pin seals the dough around the filling, so the dumplings hold together perfectly during boiling.
Boiling the mantı in salted water cooks the pasta and the beef filling simultaneously. The dough stays tender while the beef reaches a safe internal temperature. The final topping of chilled garlic yogurt and sizzling butter creates a delightful contrast: cool and tangy against hot and rich, with the paprika and mint adding color and aroma.

Tools

Equipment

Large mixing bowl
Rolling pin
Honeycomb mantı mold
Large pot for boiling
Slotted spoon
Small saucepan

Swaps

Substitutions

Instead ofGround beef
UseGround lamb or a mix of beef and lamb for a richer flavor
Instead ofAll-purpose flour
UseBread flour for a slightly chewier dough
Instead ofPlain yogurt
UseGreek yogurt for a thicker, tangier sauce

Good to know

Notes

For the dough, use all-purpose flour for the best texture. The egg adds richness and helps bind the dough, while the salt enhances flavor. If the dough feels too dry, add a teaspoon of water at a time; if too sticky, dust with a little flour. Resting the dough is essential for easy rolling—it relaxes the gluten and prevents shrinking.

The filling can be made with ground beef, lamb, or a mixture. Grated onion adds moisture and sweetness; squeeze out excess liquid if the onion is very juicy. For the yogurt sauce, use full-fat plain yogurt for creaminess. Greek yogurt also works but may need a splash of milk to thin it. Adjust the garlic to taste.

Prep

Before you start

Before starting, set out all ingredients and equipment. Bring the ground beef to room temperature (no more than 30 minutes). Fill a large pot with water and bring to a boil. Prepare the honeycomb mold by dusting it generously with flour. Have a slotted spoon and a serving dish ready. The dough needs to rest for 20 minutes, so plan accordingly.

Step by step

Method

9 steps

Phase 1

Dough and Filling

Step 1: Make the Dough
In a large bowl, combine the flour, egg, salt, and water. Mix with a fork until a shaggy dough forms, then turn it out onto a lightly floured surface and knead for about 8 minutes until smooth and elastic. Shape into a ball, cover with a damp cloth, and let rest for 20 minutes.
You’ll need: all-purpose flour · large egg · salt · water
Look for: The dough should be firm but pliable, not sticky.
Tip: If the dough feels too dry, add water a teaspoon at a time. If too sticky, add a little flour.
Step 2: Prepare the Filling
In a medium bowl, combine the ground beef, grated onion, salt, and black pepper. Mix well until evenly combined. Set aside in the refrigerator while you roll out the dough.
You’ll need: ground beef · onion, grated · salt · black pepper
Look for: The filling should be well blended but not overworked.
Tip: Grate the onion on the large holes of a box grater to release moisture and flavor.
Step 3: Roll Out the Dough
Divide the rested dough into two equal portions. On a lightly floured surface, roll each portion into a large thin round sheet, about 1/16-inch thick. Keep the sheets covered with a damp cloth to prevent drying.
You’ll need: all-purpose flour
Look for: The dough should be thin enough to see your hand through it.
Tip: Roll from the center outward, turning the dough frequently to maintain a round shape.

Checkpoint

The dough should be smooth and elastic, and the filling well mixed. When you press the dough into the mold, it should settle into the honeycomb shapes without tearing. The dusted flour helps release the dumplings cleanly. At this point, you should have a neat tray of filled dumplings ready for boiling.

Phase 2

Boiling the Dumplings

Step 4: Stamp the Dough
Dust the honeycomb mantı mold generously with flour. Lay one sheet of dough over the mold and press gently so the dough settles into the honeycomb indentations. Use a small rolling pin to press firmly across the mold, sealing and cutting the dough along the edges.
You’ll need: all-purpose flour
Look for: The dough should be pressed into each hexagon, with clean cut edges.
Tip: Apply even pressure to ensure the dumplings are sealed and will not open during cooking.
Step 5: Fill and Release
Place a small amount of the beef filling into each hexagon. Gently turn the mold over to release the filled dumplings onto a floured surface. Repeat with the remaining dough and filling, dusting the mold with flour as needed.
You’ll need: ground beef · onion, grated · salt · black pepper · all-purpose flour
Look for: Each dumpling should be a neat hexagon with the filling sealed inside.
Tip: Keep the filled dumplings separated on a floured tray to prevent sticking.
Step 6: Boil the Dumplings
Bring a large pot of salted water to a rolling boil. Carefully drop the mantı into the boiling water in batches, stirring gently to prevent sticking. Cook for 8-10 minutes, until the dumplings float to the surface and are tender. Remove with a slotted spoon and drain well.
You’ll need: all-purpose flour · ground beef · onion, grated · salt · black pepper
Internal temperature 160°F (71°C)
Look for: The mantı should be tender but still hold their shape.
Tip: Do not overcrowd the pot; cook in batches for even cooking.

Checkpoint

The water should be at a vigorous boil. As the mantı cook, they will float to the surface. The aroma of the beef and spices will fill the kitchen. The dumplings should look plump and slightly translucent at the edges. Test one by cutting it open to ensure the filling is cooked through.

Phase 3

Finishing Touches

Step 7: Make the Garlic Yogurt
In a small bowl, stir the minced garlic into the plain yogurt. Season with a pinch of salt. Chill until ready to serve.
You’ll need: plain yogurt · garlic, minced
Look for: The yogurt should be smooth and well combined.
Tip: Use full-fat yogurt for a creamier texture.
Step 8: Sizzle the Butter
In a small saucepan, melt the butter over medium heat. Add the paprika and dried mint, stirring for 30 seconds until fragrant and sizzling. Remove from heat.
You’ll need: butter · paprika · dried mint
Look for: The butter should be foaming and the spices fragrant.
Tip: Do not let the butter brown too much; you want a gentle sizzle.
Step 9: Plate and Serve
Spoon the cooked mantı onto a serving dish. Drizzle with the garlic yogurt, then spoon the sizzling butter mixture over the top. Serve immediately.
You’ll need: plain yogurt · garlic, minced · butter · paprika · dried mint
Look for: The butter should sizzle as it hits the yogurt.
Tip: Serve warm for the best contrast of temperatures.

Checkpoint

The garlic yogurt should be smooth and cold. The butter should be melted but not browned, with the paprika and mint sizzling gently. When you spoon the butter over the yogurt, it should hiss and create a beautiful red-orange swirl. The dish should look vibrant and inviting.

Doneness

How to tell it’s done

The mantı are done when they float to the surface and the dough is tender but still slightly firm to the bite. To be safe, cut one open to ensure the filling is no longer pink and the internal temperature reaches 160°F (71°C) for ground beef. The yogurt sauce should be chilled, and the butter should be sizzling and fragrant. Serve immediately to enjoy the contrast of temperatures.

Avoid these

Common mistakes

Common mistakes include rolling the dough too thick, which results in heavy dumplings; not pressing firmly enough on the mold, leading to open edges; and overcrowding the pot, which causes sticking. Also, avoid overfilling the dumplings, as they may burst during cooking. Finally, don't skip the resting time for the dough—it makes rolling much easier and prevents shrinkage.

Cook safely

Food safety

Safe internal temperatures

Cook to at least these temperatures, measured with an instant-read thermometer in the thickest part.

Minimum safe internal temperatures
Food	Minimum internal temperature
Ground meat	160°F (71°C)
Egg dishes	160°F (71°C)

Better results

Tips

Tip 1
For the best texture, roll the dough as thin as possible without tearing. A pasta machine can help achieve even thickness, but a rolling pin works well with a little practice. Keep the dough covered with a damp cloth while working to prevent it from drying out.
Tip 2
If you don't have a honeycomb mold, you can cut the dough into small squares and fold them around the filling. The shape will be different, but the taste remains the same. You can also freeze the filled mantı on a baking sheet before transferring to a bag for later use.

Make it yours

Variations

Lamb Mantı

Substitute ground lamb for the beef for a richer, more aromatic flavor. Add a pinch of ground cumin and cinnamon to the filling for a Middle Eastern twist.

Spicy Yogurt

Add a teaspoon of red pepper flakes or a drizzle of harissa to the yogurt sauce for a spicy kick. Adjust the amount to suit your heat preference.

Vegetarian Mantı

Replace the meat filling with a mixture of finely chopped mushrooms, spinach, and feta cheese. Sauté the mushrooms to remove excess moisture before mixing.

Baked Mantı

Instead of boiling, arrange the filled dumplings in a buttered baking dish, pour over a little chicken or vegetable broth, and bake at 375°F (190°C) for 25 minutes until the tops are golden.

On the table

Serving suggestions

Serve the mantı as a main course with a side of crusty bread and a simple green salad. The cool yogurt and warm butter create a comforting balance. For a more substantial meal, offer additional yogurt on the side and a sprinkle of sumac for extra tang.

Mantı also make a wonderful appetizer for a dinner party. Serve smaller portions in shallow bowls, garnished with extra dried mint and a drizzle of olive oil. Pair with a crisp white wine or a light red like a Turkish Kalecik Karası.

Leftovers

Storage & make-ahead

Fridge: Store cooked mantı in an airtight container in the fridge for up to 3 days. Keep yogurt sauce separate.
Freezer: Freeze uncooked mantı in a single layer on a baking sheet, then transfer to a freezer bag. Cook from frozen, adding 2-3 minutes to the boiling time.
Reheat: Reheat cooked mantı in a skillet over medium heat with a splash of water or broth, covered, until heated through. Avoid microwaving to prevent sogginess.

Leftover cooked mantı can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm them in a skillet with a little butter or broth to prevent drying. The yogurt sauce should be stored separately and added fresh.

Make ahead

The dough and filling can be prepared a day ahead and refrigerated separately. The filled dumplings can also be frozen for up to 2 months. Freeze them in a single layer on a baking sheet, then transfer to a freezer bag. Cook from frozen, adding 2-3 minutes to the boiling time.

Questions

Frequently asked questions

Can this recipe be made without a honeycomb mold?

Yes, if you don't have a honeycomb mold, you can cut the dough into small squares and place a bit of filling in the center, then fold the corners up and pinch to seal. The shape will be different, but the taste and texture remain the same. You can also use a round cutter to make circles and fold them into half-moons.

Why does the dough shrink when rolled out?

The dough may shrink if it hasn't rested long enough. Resting relaxes the gluten, making the dough easier to roll and less likely to spring back. Make sure to let it rest for at least 20 minutes, covered, before rolling. Also, roll gently and evenly to avoid overworking the gluten.

Can the mantı be boiled in broth instead of water?

Yes, boiling the mantı in chicken or beef broth adds extra flavor to the dumplings. Use a light broth so it doesn't overpower the dish. You can also add a few black peppercorns and a bay leaf to the cooking liquid for more depth.

How do you prevent the dumplings from sticking together?

Make sure the water is at a rolling boil before adding the mantı, and stir gently immediately after adding them. Cook in batches without overcrowding the pot. After draining, toss the mantı with a little olive oil or butter to keep them from sticking while you prepare the toppings.

What can be used instead of dried mint?

If you don't have dried mint, you can use fresh mint leaves, finely chopped, or omit it altogether. Fresh mint offers a brighter flavor, so add it just before serving. Alternatively, a pinch of dried oregano or thyme can be used, though the flavor profile will change.

Everything in one place: the recipe card below gathers the ingredients, steps and estimated nutrition, ready to print.

Recipe card

Homemade Turkish Mantı with Garlic Yogurt and Sizzling Butter

Craft tender Turkish mantı dumplings from scratch with a simple pasta dough, spiced beef filling, and a finishing touch of garlic yogurt and sizzling butter.

Prep: 45 mins
Cook: 20 mins
Rest: 20 mins
Total: 1 hr 25 mins
Servings: 4 servings

Pin it

Ingredients

3 cups all-purpose flour
1 large egg
1 tsp salt
1 cup water

Filling

250 g ground beef
1 onion, grated
1 tsp salt
1/2 tsp black pepper

Topping

1 cup plain yogurt
2 cloves garlic, minced
3 tbsp butter
1 tsp paprika
1 tsp dried mint

Instructions

Make the Dough. In a large bowl, combine the flour, egg, salt, and water. Mix with a fork until a shaggy dough forms, then turn it out onto a lightly floured surface and knead for about 8 minutes until smooth and elastic. Shape into a ball, cover with a damp cloth, and let rest for 20 minutes.
Prepare the Filling. In a medium bowl, combine the ground beef, grated onion, salt, and black pepper. Mix well until evenly combined. Set aside in the refrigerator while you roll out the dough.
Roll Out the Dough. Divide the rested dough into two equal portions. On a lightly floured surface, roll each portion into a large thin round sheet, about 1/16-inch thick. Keep the sheets covered with a damp cloth to prevent drying.
Stamp the Dough. Dust the honeycomb mantı mold generously with flour. Lay one sheet of dough over the mold and press gently so the dough settles into the honeycomb indentations. Use a small rolling pin to press firmly across the mold, sealing and cutting the dough along the edges.
Fill and Release. Place a small amount of the beef filling into each hexagon. Gently turn the mold over to release the filled dumplings onto a floured surface. Repeat with the remaining dough and filling, dusting the mold with flour as needed.
Boil the Dumplings. Bring a large pot of salted water to a rolling boil. Carefully drop the mantı into the boiling water in batches, stirring gently to prevent sticking. Cook for 8-10 minutes, until the dumplings float to the surface and are tender. Remove with a slotted spoon and drain well.
Make the Garlic Yogurt. In a small bowl, stir the minced garlic into the plain yogurt. Season with a pinch of salt. Chill until ready to serve.
Sizzle the Butter. In a small saucepan, melt the butter over medium heat. Add the paprika and dried mint, stirring for 30 seconds until fragrant and sizzling. Remove from heat.
Plate and Serve. Spoon the cooked mantı onto a serving dish. Drizzle with the garlic yogurt, then spoon the sizzling butter mixture over the top. Serve immediately.