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RecipesTurkish manti with beef, yogurt and paprika butter
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Documented recipe

Turkish manti with beef, yogurt and paprika butter

Homemade Turkish manti filled with beef and served with yogurt and butter flavored with chili and paprika.

This version of Turkish manti pairs kneaded, rested dough with a beef filling of onion, garlic and parsley. The parcels are boiled and served with plain yogurt and paprika butter. Sizes and sauces can vary by region; this recipe follows a beef-filled version of manti.

· Published on

Total time153 min
Difficultysite.advanced
servings4
Turkish manti with beef, yogurt and paprika butter
This is an AI-generated editorial illustration and does not prove the recipe was kitchen-tested.
Take your time

Method

  1. 01

    Make the dough

    Mix the flour with a pinch of salt. Make a well in the center, pour in the water and melted butter, and mix until a dough forms.

  2. 02

    Knead

    Transfer the dough to a work surface and knead it for 6–7 minutes. If it sticks, gradually work in some of the measured flour, without exceeding the stated amount.

    7 min
  3. 03

    Rest the dough

    Wrap the dough and leave it to rest at room temperature for at least 30 minutes.

    30 min
  4. 04

    Mix the filling

    Grate and drain the onion well. Mix it with the ground beef, garlic, chopped parsley, a pinch of salt, the black pepper and 1 tsp dried chili.

  5. 05

    Shape the manti

    Roll the dough on a surface dusted with the remaining flour until thin but not translucent. Cut it into squares about 2.5 cm wide. Place a small portion of filling in the center of each square and seal the edges into parcels.

  6. 06

    Prepare the yogurt

    Put the plain yogurt in a bowl and stir until smooth. Set it aside for serving.

  7. 07

    Make the paprika butter

    Melt the butter for the sauce in a small pan. When it bubbles, add the remaining dried chili and the paprika; stir and take it off the heat.

  8. 08

    Boil and serve

    Boil the manti for about 3 minutes, or until they have risen to the surface and the last one has floated for 15 seconds. Drain and serve straight away with the yogurt, paprika butter and reserved parsley.

    3 min

Sources and review

Content researched, cross-checked and automatically validated. Sources consulted:

  1. Colocar de forma segura | Ministerio de Derechos Sociales, Consumo y Agenda 2030 www.dsca.gob.es/es/consumo/novedades/recomendaciones/recomendaciones-alimentarias/manipulaci…
  2. Conservación de Alimentos y Cadena del Frío 2026 manipulador-de-alimentos.com/lecciones/conservacion-y-almacenamiento/
  3. LA BIOTECNOLOGÍA PARA LA SEGURIDAD ALIMENTARIA, ECONÓMICA Y LA GEOPOLÍTICA doi.org/10.37885/221211159
  4. Por qué el Sáhara Occidental es una pieza clave para la seguridad alimentaria mundial doi.org/10.64628/aao.swhdr6qsf
  5. SEGURIDAD ALIMENTARIA INFORME DE AESAN - IDELABINGENIERIA idelabingenieria.com/seguridad-alimentaria-informe-de-aesan-sobre-el-tratamiento-termico-de-…
  6. Tabla de temperaturas de seguridad alimentaria | Alimentia www.alimentiaformacion.com/blog/tabla-temperaturas-seguridad-alimentaria
  7. \r\n \n Temperaturas de conservación de alimentos: SAIA las detalla en TVE\n \r\n www.saia.es/temperaturas-conservacion-alimentos
  8. Manti turcos 100% caseros con masa hecha a mano — diegodoal diegodoal.com/recetas/manti
  9. - YouTube www.youtube.com/watch?v=ziGaJRxYS8A
  10. MANTI ("RAVIOLIS" TURCOS) legallychef.com/trucos-y-b%C3%A1sicos-1/f/manti-raviolis-turcos
  11. Manti - Blog de Istanbul.com istanbul.com/es/blog/traditional-turkish-foods/what-is-manti
  12. - YouTube www.youtube.com/watch?v=MRX_cz6r72Q

State: Published after documentary validation; no “Tested” label is shown.

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