Turkish Cheesy Manti Delight (Printer View)

Bite-sized dumplings filled with cheese, paired with garlic yogurt 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 ground 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

# Method:

01 - In a large bowl, combine the flour and salt. Create a well in the center, then add the egg and water. Stir and knead until the dough becomes smooth and elastic, adding extra water as needed. Cover and allow to rest for 20 minutes.
02 - Mix the crumbled Turkish white cheese, ricotta, chopped parsley, and ground black pepper in a bowl until well combined.
03 - Combine Greek yogurt, minced garlic, and salt in a bowl. Stir until smooth and set aside.
04 - Lightly flour a surface and roll the dough very thin, 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 to seal and shape a small dumpling.
06 - Bring a large pot of salted water to a boil. Add dumplings in batches and cook for 5 to 7 minutes or until they float and become tender. Drain thoroughly.
07 - Melt unsalted butter in a small pan over medium heat. Stir in paprika and Aleppo pepper; cook for 30 seconds until fragrant.
08 - Arrange dumplings on plates. Spoon yogurt sauce over them, then drizzle with the spiced butter. Garnish with additional parsley if desired.

# Expert Advice:

01 -
  • These tiny dumplings are deceptively simple to make once your hands learn the rhythm, and they freeze beautifully for weeknight dinners that feel restaurant-quality.
  • The combination of tangy yogurt and nutty spiced butter creates a sauce so addictive you'll find yourself scraping the plate clean.
  • It's the kind of dish that transforms when shared—suddenly you're not just eating, you're telling a story.
02 -
  • Don't let the dough rest less than 20 minutes—rushing this step makes the dough tough and pinching the corners together becomes frustrating instead of meditative.
  • The dough must be truly thin, almost translucent, or the manti will feel doughy rather than tender, and that changes everything about the experience.
  • Serve these immediately after cooking and saucing—they continue to absorb the yogurt and butter, and waiting even five minutes changes the texture in ways you won't love.
03 -
  • Roll the dough so thin you can almost see through it—this is the secret to manti that feels delicate rather than doughy, and it's worth taking your time.
  • Keep your filling-to-dough ratio small; too much filling makes sealing impossible and creates dumplings that burst in the water.
  • Taste the yogurt sauce before serving and adjust the salt and garlic to your preference—this is your canvas, and it should taste exactly right to you.
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