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Turkish Manti (Turkish Traditional Dumplings)

Turkish Manti (Turkish Traditional Dumplings)


  • Lamb neck 500g, cut into 5cm chunks
  • Onions 2, roughly chopped
  • Carrots 2, roughly chopped
  • Celery 1 stick, roughly chopped


  • Plain flour 500g (4 cups), plus extra for dusting
  • Sea salt


  • Natural yogurt 3 tbsp
  • Double cream 2 tbsp
  • Garlic 1 small clove
  • Ginger juice squeezed from 1 tbsp of grated ginger



  • Step 1

    Heat the oven to 395F.  Add the lamb and vegetables to a roasting tin and cook for 30 minutes until browned.

  • Step 2

    Cover with 1.5 liters of water and turn the oven down to 300F and cook for 3 hours, until the meat is very tender.

  • Step 3

    Strain through a sieve and reduce the cooking liquor until saucy. Shred the meat and discard the vegetables.

  • Step 4

    Mix the reduced sauce and shredded meat, season, and leave to cool.

  • Step 5

    To make the dough, sift the flour with a pinch of sea salt in a wide bowl and make a well in the middle.

  • Step 6

    Pour in 250ml (1 cup) of water and mix to form a dough. Knead for 5-10 minutes until smooth and elastic. Cover with clingfilm and chill for 30 minutes.

  • Step 7

    Cut the sheet into 5cm squares and put ½ tsp of the meat filling in the center. Bring each corner of the dough together and pinch to form a parcel (as seen in the photo above). Press to seal. Repeat with the remaining dough.

  • Step 8

    For the yogurt sauce, beat together the yogurt and double cream and then add the garlic, ginger juice and some seasoning. Chill.

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