Name: Twice-Cooked Mini Beef Dumplings (Kayserı Manti)
Yield: Serves 4
Cuisine: Turkey
Ingredients: ½ teaspoon salt; 1 tablespoon sumac; 1 tomato; 2 onions; 2 eggs; 375 g (13 oz/2½ cups) plain (all-purpose) flour, plus extra for dusting; 1 tablespoon butter; 1 teaspoon salt; 1 tablespoon dried mint; ½ teaspoon nutmeg; 1 tablespoon salt; 1 tablespoon chilli flakes; 2 tablespoons smoked paprika; 1 tablespoon tomato paste (to make your own); 2 tablespoons olive oil; 250 g (9 oz) lean minced (ground) beef; 1 teaspoon freshly ground black pepper; 2 garlic cloves; 4 tablespoons butter

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 sev