A popular dish of Turkish cuisine with roots originating in China through the Uyghur Turks and dating back to the Mongolian Empire.
Sometimes referred to as ravioli, manti are tiny dumplings filled with spiced ground meat (beef or lamb) and onion. Served topped with yogurt and (optional) garlic, and a red sauce of red pepper powder and melted butter (or oil). The table is supplied with ground sumac, red pepper and/or dried mint for you to sprinkle on top as a garnish.
Typically a regional and homemade dish, the art of making manti is a difficult, time-consuming one to perfect. First, starting by rolling out freshly made dough and cutting into tiny squares to fill and pinch each one close by hand. These tiny (the size of a fingertip) dumplings are then boiled, baked, steamed or fried until tender.
Manti is a specialty of Kayseri a city in Anatolia, Turkey. Traditionally speaking…if you’re a prospective Turkish bride beware, your mother-in-law may put you to the manti test. An ideal bride can make manti so small that 40 of them can fit onto one spoon.
We ate at Bodrum Manti & Cafe in Arnavutköy and ordered half traditional (boiled) and half fried because – why not?!
Bodrum Manti & Cafe: Arnavutköy 1. Cadde No: 111 Arnavutköy / Beşiktaş İstanbul