Binnur's Turkish Cookbook - Delicious, healthy and easy-to-make Ottoman & Turkish recipes

Tuesday, April 05, 2005


Click to enlarge
1 pkg (approx 400 g) wanton wraps, 3.5 x 3.5 inch squares

150 g medium or regular ground beef
1 small onion, ground

Yogurt with minced garlic and salt
2 tbsp butter
Powdered red pepper, spicy or non-spicy to taste

Cut the wraps diagonally, ie. two triangles per wrap. Take approximately half a teaspoon of filling in the shape of a ball and put in the center of each triangle. Have a cup of water nearby, and use your little finger to dampen the sides of each triangle (so the dough will stick) and close them up. Here are some pictures to help you with the preparation: Pic 1, Pic 2, Pic 3, Pic 4.

Put all the uncooked manti into the big size Ziploc or in a container with the lid. Keep it in the freezer at least for a day. Then keep it in room temperature for an hour before cooking.

Boil some water with a tablespoon of salt in a large pot. Put all the manti in and stir occasionally. Cook for exactly 5 minutes and then drain. Put in plates. Fry the butter in a small pan with the red pepper. First put some garlic yogurt on top of the manti, then add the fried butter.

Makes 2 servings. This goes very well with Ayran. You can also try keeping the manti in the freezer for a couple hours before you cook it. I find that it tastes better that way.

*If you like to make the dough from the scratch, you can use Gozleme dough to make yufka. But I give you another recipe to make Yufka and Cig Borek:)
2 cups milk
750 gr all purpose flour
Mix and knead them all.



At 3:28 PM, Anonymous Anonymous said...

just wondering about the origin of this dish and its name...We got manty in a take out from a turkish restuarant today and I went to check on the web, 'cause we thought we'd be getting steamed dumplings 3x size of a regular wonton (or Russian pelmeni-"perogi") or smth that is close to what is very very common in tne Kazahstan cuisine under the same name. Instead we got a ravioli size pieces, well the yoghurt sauce was really great.

At 5:16 AM, Anonymous Anonymous said...

the traditional method of making this is definitely not made with wonton wrappers it is a process of making the pasta covers that surround the meat using several hours of back breaking kneading and plenty of good conversation.

At 9:16 PM, Blogger Binnur said...

To first anonymous,
I'm not sure of the origins of manti, perhaps it originates from Asia? There are also different kinds of manti in Turkey, some are even of smaller sizes with various sauces and cooking styles. The traditional way is to start from flour and water to make the dough. However, my recipe is adapted to local availabilities in North America that is easier to make and takes less time.

At 9:19 PM, Blogger Binnur said...

To second anonymous,
The traditional way is to start from flour and water to make the dough. However, the goal of this website is to provide healthy and easy-to-make Turkish food for those living outside of Turkey. As you correctly put it, the traditional way is time consuming and tiring. Using wonton wrappers, which are readily available in North America, is much more efficient. You can still make the conversation, but this time without the back pain. :)

At 6:26 PM, Anonymous Anonymous said...


I'm pretty sure manti is Central Asian in origin. I'm part of a food forum

Look to the left, there is a topic titled "wheat".

I'm not sure if the link to the thread will word, but

At 11:10 AM, Anonymous Anonymous said...

Bu super tarifler icin cok tesekkurler

Yalniz ben "wonton wrap"in ne oldugunu ve nerelerde bulabilecegimi merak ettim. Cin marketlerinde mi?



At 3:46 PM, Blogger Binnur said...

Sevgili Asli,
"wonton wrap" hazir Cin yufkasi, Iki boy olarak satiliyor. Manti icin kucuk boyu kullaniyorum (iki blok halinde bir paket). Marketlerin sogutuculu kisminda (yesil salatalarin bulundugu yer)vegeteryan bolumunde, tofu larla birlikte satiliyor. Seffaf plastiklar icinde, uzerindeki yazilar oranj rengi.
Dominion veya Loblaws ta bulabilirsin:)

At 5:32 PM, Anonymous Anonymous said...

Binnur Hanim,

Dun aksam sizin bu kolay tarifinizi denedim ve coook lezzetli bir manti cikti ortaya. Buralardaki Turk Lokantalarinda bile bulduklarimizdan leziz oldu. Cok cok tesekkurler. Wonton wraps gercekten de cok kolaylastiriyor.

Tek bir sorum var. Kareleri 2'ye mi kesiyorsunuz, 4'e mi? Ikiye kesince biraz buyuk oldu gibi geldi bana, gosterdiginiz resimde de 4'e kesilmis gibi...


At 5:50 PM, Blogger Binnur said...

Sevgili Asli,
Kolay mantiyi begenmenize gercekten cok sevindim:) Bende en son dun oglen yaptim, oglum icin:) Kareleri 4 e boluyorum, 2 ye bolununce cok buyuk oluyorlar.
Wonton wraps in buyuk boyu ile cig borek yapiyorum. Bu hafta onu yayinliycam. Eger cig borek seviyorsaniz bunuda begeniceksiniz. Yillardir hamur acmadan, bu yufkalar ile yapiyorum:)

At 9:01 PM, Anonymous Anonymous said...

Wow - I must say I have never seen Manti made like this - this is great!!!! I never thought of using wontons. Though I must say I prefer minced lamb.

At 7:58 PM, Anonymous Anonymous said...

Looked at the original Manti recipe where you make your own dough. Thought about substituting wonton wrappers. Then came across your site. Made them and they are excellent!! Going to try some other recipes on your site.

At 8:27 PM, Anonymous Anonymous said...

Wonton wrappers are a clever idea to do it quickly, even if they aren't exactly the same. But rolling out the dough is hardly back-breaking; and "hours of kneading?" Nah, it only takes 10 minutes or so, letting it rest a bit, and rolling them out is not all that hard. It's the cutting and the stuffing that takes the time, and you still have to do that with the wonton wrappers. Have a friend do it with you!

At 8:49 AM, Anonymous Anonymous said...

Salam Sis

Thanks for the recipe, I tried it today and my DH loves it alot and wanton wraps is definitely a good idea.


At 5:48 PM, Blogger Binnur said...

Hi Wassalam,
I am glad to know that your husband liked Manti.
You may also try Cig Borek, I am sure he will like it, too:)


At 4:19 PM, Blogger Aisha said...

Just wanted to add my 2 cents on the origin of manti conversation. I am Turkish, but my dad's parents are both Crimean Tatars. So as far as I know, the Manti they make has several kinds, and absolutely different from the Kayseri type. Kayseri type is so difficult to make because the pieces folded should be so very small. In Crimea, there are types like "Okuzborek" (very huge pieces filled with chopped meat instead of minced), "Tabakborek" (should be served as a soup) and "Tatarasi". Sometimes they can be filled with vegetables instead.

Loves and thanks for the great site anyway.
Aysenur from Istanbul

At 11:09 PM, Blogger Binnur said...

Hi Aysenur,
Thank you sharing your knowledge, I really appreciate it:)
My dad's father is also Crimean Tatar. My grandmother used to cook so
many delicious Tatar dishes for us:)

At 2:21 PM, Anonymous Anonymous said...


I'm from Romania and visted Turkey few times. We also a large turkish community here, and even if this dish has a different name (kundurma), I got same recipe (except wraps, which are not that comon in Romania).
I'll try some other Bunnur's recipes as well :) cok tesekkuerler derim abla

At 7:10 PM, Blogger Binnur said...

You're very welcome:) Yeah, you are right so many Turkish recipes have different names in so many different places like the Balkans:) I live
in Canada and I try to make easy variations of Turkish recipes, which is why I use eggroll wraps for Manti which is very common in North America:) Keep trying my makes me very happy:)

At 5:17 AM, Blogger 2020 said...

These look delicious. In Uzbek Afghan cuisine they have something called mantu, lightly spiced lamb dumplings with a mint yoghurt red bean sauce. I wonder if they are a variation on these. It seems to be a common dumpling recipe spread throughout eastern europe, russia and central asia, perhaps by the Ottomans!

At 10:30 PM, Blogger Binnur said...

Manti originally belongs to Central Asia Turks. Many of the dishes people associate with other cuisines have roots in the Turkish kitchen.Turkish food has had a great impact, because the Ottomans were in eastern Europe, Middle East, North Africa... for a long time....but people don't realize it's Turkish:)

At 4:05 PM, Blogger Michelle said...


I absolutely love your blog and have recommended it to several people looking to cook Turkish cuisine. I was wondering if you have any idea how to make fried "vegetarian" manti. I used to go to school at Bogazici Universitesi and would eat at Casita around the corner every single day for lunch. I remember they had manti that was filled with spinach and cheese (kasar? feta?) and then fried. Would it be possible to post a recipe similar to this? Thank you so much! :)

At 2:16 PM, Blogger Kurd on the Run said...

Dear Binnur,

I've been trying to figure out what to cook for my boyfriend's birthday, which is in a month. I thought about manti, but as I've never made any before, I was very nervous about the dough. I think the wontown wrapper idea is fantastic and I look forward to trying it out in the coming weeks. Thank you for the recipe! :)

Take care!

At 10:08 AM, Anonymous Anonymous said...

Hello! I asked you about the manti recipe the other day. I'm so glad you have it here :) May I know if you have a recipe for making yogurt? Hope you can help me out. This recipe tastes great! And it's super fast to make, thanks again!

At 11:24 AM, Blogger Binnur said...

On the site, below the google ads on the right, there's a search box.
So you can search on my site if "TC" is selected, it will help you to
find any recipe that I have posted.

At 6:32 PM, Anonymous Anonymous said...

Binnur Hanim, bugun mantinizi yaptim, esim kayseri mantisiyla buyumus biri, bende buyuk zorluklarla senede bir kere yapiyordum , tam bir gunumu aliyordu yapmak. Manti tarifinizi buyuk bir supheyle denedik, toplam 45 dakikada bitirdim, ve tadi bir harika oldu inanamadim, soylenecek soz yok, sizi cok cok tebrik ederim, Betul

At 11:39 AM, Anonymous Anonymous said...

Hello, does anyone know if i can buy pre-made manti in the online (UK)?
Many Thanks

At 11:52 AM, Anonymous Anonymous said...

Hello, I'm so glad I found your website :) I am azerbaijani and my husband is american and we both love turkish food. in Azerbaijan we have a dish called hingal, just like manti. The original method is time consuming and back breaking :) and you need a company of a good friendif you are making it. I'll try making manti with wanton wrappers and I'm sure it'll be delicious. Thank you for the recipes that are adapted to modern life in Northern America :)


At 6:38 PM, Anonymous Anonymous said...

I am American but spent a long time living in Istanbul and miss the food so much! I am going to try the wonton method to make manti. Manti is one of my favorite Turkish dishes but I prefer it with lamb meat over beef. I also prefer it topped with garlic yogurt, tomato puree, and sprinkled with dried mint!

At 4:54 AM, Anonymous Ajda - crimean tatar girl said...

Manti is the turkish name for TABAK BOREK ,a traditional tatar food. I just made some today :) . Delicious!

At 1:58 PM, Anonymous Anonymous said...

Hi, I am fortunate to live in a community that has a lot of Armanian residents (Hollywood, Ca) USA. They have a wonderful dumpling which is very much like the Turkish Manti in the frozen section.. my Husband is from Istanbul, born in Ankara, and he says it is the closest he has had since leaving Turkey. It comes in 3 flavors Beef, Lamb, and Chicken. But I love the wanton recipe, I am sure to impress my In-Laws when they come to visit.. Thanks Again. The Evliyaoglu Family

At 10:02 AM, Anonymous skydog said...

My mate ordered me this by mistake when I wanted Mushroom soup at a restaurant on Koycegiz, Mantar ... Manti, I ate it anyway and found it delicious. WARNING:Very filling!

At 2:35 PM, Anonymous Anonymous said...

hi! I bought manti yesterday in Istanbul.
come devo conservarli? posso cucinare la prossima settimana o è meglio surgelarli?

At 7:05 PM, Anonymous Amelia T said...

I have never had the courage to try making this from scratch as I've seen my turkish mother in law do it and its not the most convenient mid week meal. I'm glad some of your readers don't find it that difficult but I think for me I am absolutely going to try this this week. We love manti and have a tradition of putting a chickpea in one of the manti while folding them. It is so fun eating it, we all make a silent wish and whoever gets the chickpea their wish will come true. (I think it really works)
Thanks for simplifying traditional recipes for today's busy lifestyle

At 5:13 AM, Anonymous Anonymous said...

They are very similar, the size is larger in Afghan version but the name says all Mantı=mantu. I tried it in an Afghan restaurant. The one I tried was also served with garlic yoghurt mint and some other spices. Afghan Turks might be the origin there.


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