Turkish Cheesy Manti Delight (Printable)

Tender bite-sized dough pockets stuffed with cheese and served with garlicky yogurt and spiced butter.

# 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 (add more if needed)

→ Cheese Filling

05 - 1 cup Turkish white cheese, crumbled
06 - 1/2 cup ricotta cheese
07 - 2 tablespoons finely chopped parsley
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. Create a well, add egg and water, then mix and knead until smooth and elastic. Cover and rest for 20 minutes.
02 - Mix Turkish white cheese, ricotta, parsley, and black pepper until combined.
03 - Combine Greek yogurt, minced garlic, and salt, stirring until smooth. Set aside.
04 - Roll dough very thin (approximately 2 mm) on a floured surface. Cut into 1.5-inch squares.
05 - Place 1/2 teaspoon of cheese filling in each square center. Pinch corners to seal and form dumplings.
06 - Boil salted water in a large pot. Cook dumplings in batches for 5 to 7 minutes until they float and are tender. Drain thoroughly.
07 - Melt butter in a pan, stir in paprika and Aleppo pepper, cooking 30 seconds until fragrant.
08 - Arrange dumplings on plates, spoon yogurt sauce over them, then drizzle with spiced butter. Garnish with parsley if desired.

# Recipe Expert Tips:

01 -
  • These delicate bites deliver creamy, tangy layers in every mouthful without any fuss once you master the fold.
  • The garlicky yogurt and spiced butter transform simple cheese into something that tastes restaurant-quality but belongs entirely in your kitchen.
  • You can fold the manti ahead and freeze them, so dinner becomes a quick boil and a drizzle away.
02 -
  • Don't skip the dough rest—it's not optional padding, it's the difference between dough that tears and dough that stretches beautifully thin without breaking.
  • Seal your dumplings firmly at all four corners or they'll open during cooking and release the filling, leaving you with sad, empty manti.
  • Serve immediately; manti are best when warm dumplings meet cool yogurt and hot spiced butter, creating layers of temperature and texture that fade if you wait.
03 -
  • If your dough tears while rolling, don't panic—patch it with a small piece of dough pressed gently over the tear, and it will seal during cooking.
  • The filling is better slightly under-salted than over-salted; you can always add more salt to individual plates by sprinkling it on top, but you can't remove it once it's cooked.
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