Twice-Cooked Mini Beef Dumplings

Kayserı Manti

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Preparation info

  • Serves

    4

    • Difficulty

      Medium

Appears in

Anatolia

By David Dale and Somer Sivrioglu

Published 2015

  • About

If I had to nominate three dishes that I am confident originated with the ethnic group called the Turks (who arrived in Anatolia from Central Asia in the eleventh century), I would say yoğurt, pastırma and the wrapped dumplings we call mantı (pronounced ‘mant-uh’). Mantı are often labelled ‘the Turkish ravioli’, but given their Asian origin, it would be more appropriate to call them ‘the Turkish wonton’.

Versions are served all around Turkey and in several countries to the northeast, but the most famous are the ridiculously small ones from Kayseri in central Anatolia. Apparently they were designed as a torture test by mothers-in-law, because ‘a good bride should be able to make mantı so small you can fit 40 of them on one spoon’. So I’m not being cruel here by asking you to cut the dough into 3 cm (1¼ in) squares—the usual size in Kayseri is around 1 cm (½ in) square.

Ingredients

    Method