Turkish Cheesy Manti Delicacy (Print Version)

Bite-sized dumplings filled with creamy cheese, served with yogurt and spiced butter sauce.

# 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 extra as needed

→ Cheese Filling

05 - 1 cup Turkish white cheese (or feta), crumbled
06 - 1/2 cup ricotta cheese
07 - 2 tablespoons parsley, finely chopped
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. Make a well in the center, add egg and water. Mix and knead until smooth and elastic, adding more 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 - Whisk together Greek yogurt, minced garlic, and salt until smooth. Set aside.
04 - On a lightly floured surface, roll dough very thin, approximately 1/16 inch thick. Cut into 1.5-inch squares.
05 - Place about 1/2 teaspoon of cheese filling in the center of each square. Pinch the corners together to seal and form small dumplings.
06 - Bring a large pot of salted water to a boil. Add dumplings in batches and cook for 5 to 7 minutes, until they float and are tender. Drain thoroughly.
07 - Melt butter in a small saucepan. Stir in paprika and Aleppo pepper; cook for 30 seconds until fragrant.
08 - Plate dumplings, spoon yogurt sauce over the top, and drizzle with spiced butter. Garnish with additional parsley if desired.

# Expert Advice:

01 -
  • Each bite is a little pocket of melted cheese and fresh herbs, impossibly tender and warm.
  • The garlicky yogurt and spiced butter make it feel restaurant-worthy, but it's totally doable at home.
  • It's vegetarian, elegant enough for guests, and honestly meditative to make.
02 -
  • Don't skip the dough rest; it's what separates delicate manti from tough, chewy ones.
  • Roll that dough thin—seriously thin—or your dumplings will be doughy instead of tender.
  • Pinch the corners tightly so the filling doesn't escape into your water.
03 -
  • If your corners keep unraveling when you boil them, your dough might be too dry—brush them lightly with water before sealing.
  • The spiced butter is where so much of the magic happens, so don't skim on the paprika or Aleppo pepper; it's what makes people ask for the recipe.
Go Back