Turkish Cheesy Manti Delight (Printable View)

Tender dumplings filled with creamy cheese, topped with garlicky yogurt sauce and spiced butter drizzle.

# What You'll Need:

→ Dough

01 - 2 cups all-purpose flour
02 - 1/2 teaspoon salt
03 - 1 large egg
04 - 1/2 cup water, plus more as needed

→ Cheese Filling

05 - 1 cup Turkish white cheese or feta, crumbled
06 - 1/2 cup ricotta cheese
07 - 2 tablespoons finely chopped parsley
08 - 1/4 teaspoon black pepper

→ Yogurt Sauce

09 - 1 1/2 cups plain Greek yogurt
10 - 1 garlic clove, minced
11 - 1/4 teaspoon salt

→ Spiced Butter

12 - 3 tablespoons unsalted butter
13 - 1 teaspoon paprika
14 - 1/2 teaspoon Aleppo pepper or chili flakes

# How to Make It:

01 - Combine flour and salt in a large bowl. Create a well in the center, add the egg and water. Mix and knead until a smooth, elastic dough forms, adding extra water if necessary. Cover and let rest for 20 minutes.
02 - In a separate bowl, blend Turkish white cheese, ricotta, parsley, and black pepper until evenly combined.
03 - Combine Greek yogurt, minced garlic, and salt in a small bowl. Stir until smooth and set aside.
04 - Roll out the rested dough on a lightly floured surface to a very thin layer, approximately 1/16 inch (2 mm). Cut into 1.5-inch (4 cm) squares.
05 - Place about 1/2 teaspoon of cheese filling in the center of each square. Pinch the corners together firmly to enclose the filling, forming small dumplings.
06 - Bring a large pot of salted water to a rolling boil. Add dumplings in batches and cook for 5 to 7 minutes, until they float and are tender. Drain thoroughly.
07 - In a small pan, melt butter over medium heat. Stir in paprika and Aleppo pepper, cooking for 30 seconds until aromatic.
08 - Place the dumplings on serving plates, spoon the yogurt sauce evenly over them, and drizzle with the spiced butter. Optionally garnish with additional parsley.

# Expert Tips:

01 -
  • These dumplings feel fancy enough to serve at dinner but honest enough to make on a Tuesday night.
  • The garlicky yogurt and spiced butter transform something simple into something unforgettable.
  • Once you nail the technique, you'll find yourself making batch after batch because people actually remember eating them.
02 -
  • The dough must be thin—I mean really thin—or the manti will taste doughy instead of tender; this is the one place where you can't compromise.
  • Don't oversalten the filling; the yogurt sauce brings salt with it, and you can always add more at the table.
03 -
  • Make the manti ahead and freeze them on a sheet pan before storing in a bag; they'll cook straight from frozen, just add a minute or two to the cooking time.
  • A tiny pinch of sumac or dried mint on top makes people ask what that mysterious flavor is, and suddenly you're the person who knows secret things about food.
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