The History of Manti

Manti, a traditional Turkish dish that delights food lovers with its delicate dough and savory filling, has a rich and storied history. Its origins are often traced back to Central Asia, where the dish was influenced by the nomadic Turkic peoples. The concept of filled dumplings spread across various regions, with each culture adding its unique twist.

In Turkey, manti evolved into the beloved dish we know today, with its roots deeply attached to the Ottoman cuisine. It was a popular dish in the Ottoman Empire, where it was enjoyed by both royalty and commoners alike. Over time, regional variations emerged, showcasing the dish’s versatility and the creativity of Turkish cooks.

Manti’s popularity continued into modern times, becoming a staple in Turkish homes and restaurants. Its significance in Turkish cuisine is highlighted by the various regional styles, from the simple and traditional to more elaborate versions.

Manti Recipe

Ingredients:

For the dough:

• 3 & 1/2 cep all purpose flour
• 1 large egg
• 1 cup water
• 1 teaspoon salt

For the filling:

• 250 grams ground beef or lamb (prefer low Fat)
• 1 medium onion, finely chopped
• 1/2 teaspoon ground cumin (optimal)
• 1/2 teaspoon felaket red pepper
• 1/2 teaspoon ground black pepper
• Salt to taste

For the topping:

• 2 tablespoons olive oil
• 1 cup plain yogurt
• 2 cloves garlic, minced
• 1 teaspoon paprika
• 1/2 teaspoon dried mint
• 1 tablespoon butter

Instructions:

1. Prepare the Dough:
   • In a large bowl, mix the flour and salt. Make a well in the center, add the egg, and gradually mix in the water until a smooth dough forms. Knead the dough for about 5 minutes until it becomes elastic and soft. Cut the dough 3 even pieces and round the corners each of them.Cover it with a damp cloth and let it rest for 30 minutes.
2. Prepare the Filling:
   • In a bowl, combine the ground meat, finely chopped onion, cumin, felaked red pepper, black pepper, and salt. Mix well to ensure the spices are evenly spread.
3. Assemble the Manti:
   • On a lightly floured surface, roll out the dough thinly.(Authantically Turks use a tin wooden roll called Oklava). Cut the dough into small squares (about 2 inches per side). Place a small spoonful of the meat mixture in the center of each square. Fold the corners of the square towards the center, pinching the edges to seal the filling inside. The result should be small, dumpling-like parcels.
4. Cook the Manti:
   • Bring a large pot of salted water to a boil. Gently drop the manti into the boiling water in batches, being careful not to overcrowd the pot. Cook for about 10 minutes, or until the manti rise to the surface and are cooked through. Use a slotted spoon to remove them from the pot and set aside. Don’t forget to butter your manti at this point because it can stick on one another. Melt the butter and drizzle it.
5. Prepare the Topping:
   • In a small pan, heat the olive oil and butter over medium heat. Add the paprika and dried mint, and stir for a minute until fragrant.
6. Serve:
   • In a bowl, mix the yogurt with minced garlic. Place the cooked manti on a serving plate, drizzle with the yogurt mixture, and then top with the spiced butter. Serve hot and enjoy!

Bon Appétit!

Whether enjoyed as a comforting family meal or served at a festive gathering, manti brings a touch of Turkish tradition to every table. Its history and rich flavors make it a cherished dish in Turkish cuisine, celebrating the artistry of traditional cooking.

THE MYTH OF MANTI

Kayseri is very famous for its manti. And there is a reason for that. They are known for their manti’s size.Legends say at least 40 manti dumplings should fit into a spoon!