The rich, savory aroma of Turkish pasta, or “manti,” fills the kitchen as it simmers, and you can almost taste the warmth of the spices before you even take a bite. Each little dumpling, tender and delicate, is stuffed with a blend of seasoned ground meat, usually lamb or beef, making every mouthful a comforting burst of flavor. The dough itself is thin yet sturdy enough to hold the fillings without losing its delicate texture, giving you a perfect balance of softness and chewiness.
What really brings this dish to life, though, is the buttery, garlicky yogurt sauce that’s poured generously over the manti. The cool tang of yogurt complements the rich, spiced meat inside, creating a harmonious contrast. A sprinkle of paprika or dried mint finishes it off with a touch of heat and freshness, giving the dish that final touch that makes it unforgettable.
Every family has their own variation, with some adding a bit of tomato paste to the sauce or incorporating different spices depending on the region. There’s something so satisfying about taking the time to fold and shape each dumpling by hand, passing the tradition down through generations. It’s one of those dishes that invites you to slow down, savor each bite, and maybe even invite a few friends over to share in the delicious experience. The flavor is as layered as the culture behind it, and once you’ve tasted it, it’s easy to see why manti is beloved in so many Turkish households.
Key Ingredients for Turkish Pasta
Making Turkish pasta, or manti, relies on a few key ingredients that work together to create a dish full of flavor and texture. Each element plays an important role, from the dough that holds the filling to the sauce that elevates it all. Let’s break down these essential ingredients:
- Flour: The base of the dough, flour gives manti its soft yet resilient texture, creating the perfect vessel for the flavorful filling.
- Salt: A simple yet crucial ingredient, salt enhances the taste of the dough and the filling, bringing out all the other flavors.
- Olive oil: Used in the dough, olive oil adds richness and helps create a smooth, pliable texture. It’s also a nod to the Mediterranean influences in Turkish cuisine.
- Egg: The egg binds the dough together, providing structure and helping it become tender when cooked, while also adding a subtle richness.
- Warm water: The warm water hydrates the dough, making it easier to knead and form into those perfect little dumplings.
- Butter: Melted butter forms the backbone of the yogurt sauce, contributing to its rich, silky texture while adding a luxurious depth of flavor.
- Tomato paste: This ingredient adds a deep, savory richness to the sauce, giving it a slight sweetness and depth that balances the tangy yogurt.
- Red pepper flakes: A pinch of heat from the red pepper flakes brings a subtle kick to the sauce, complementing the warmth of the spiced meat filling.
- Plain yogurt: The cool, tangy yogurt sauce is one of the stars of the dish, offering a refreshing contrast to the spiced filling and adding creaminess to each bite.
- Chopped fresh parsley: A sprinkle of fresh parsley not only adds a vibrant pop of color but also a burst of fresh, herbal flavor to brighten up the richness of the dish.
How to Make Turkish Pasta
- STEP 1: Prepare the dough. In a large mixing bowl, combine 2 cups of flour and 1 teaspoon of salt. Stir them together until evenly mixed. Make a well in the center of the flour mixture. Crack 1 large egg into the well and add 1 tablespoon of olive oil. Gradually add warm water, starting with a little at a time, while mixing with your hands or a spoon. Slowly incorporate the flour into the wet ingredients. Once the dough starts coming together, knead it on a lightly floured surface for about 8 to 10 minutes. Knead until the dough becomes smooth and elastic. If the dough feels too sticky, add small amounts of flour until it reaches the desired texture. Cover the dough with a clean cloth or plastic wrap and let it rest for about 30 minutes.
- STEP 2: While the dough rests, melt 1/2 cup of butter in a large skillet over medium heat. Once melted, add 1/2 cup of tomato paste and stir to combine. Cook the tomato paste in the butter for a couple of minutes, letting the flavors meld together. Add 2 teaspoons of red pepper flakes to the skillet and stir to evenly distribute them in the mixture. Let this sauce simmer for a few minutes while you prepare the pasta.
- STEP 3: After the dough has rested, roll it out on a lightly floured surface. Use a rolling pin to roll the dough into a thin sheet, aiming for a thickness of about 1/8 inch. Once the dough is rolled out, use a sharp knife or pasta cutter to cut it into small squares, about 1 to 2 inches on each side.
- STEP 4: Bring a large pot of salted water to a boil. Carefully drop the cut pasta squares into the boiling water and cook for about 2 to 3 minutes, or until they float to the surface. Remove the cooked pasta with a slotted spoon and place it directly into the skillet with the tomato butter sauce.
- STEP 5: Toss the pasta in the sauce, making sure each piece is well coated. Add 1/2 cup of plain yogurt to the pasta and sauce, stirring gently to combine. The yogurt should melt into the sauce, creating a creamy texture.
- STEP 6: Garnish the dish with 1/4 cup of chopped fresh parsley. Serve immediately while the pasta is warm and enjoy the delicious flavors of your Turkish pasta.
Serving Suggestions for Turkish Pasta
1. Pair with a Simple Green Salad: A light, crisp salad with a tangy lemon dressing complements the richness of the manti beautifully. The freshness of the greens balances the savory butter and yogurt sauce, adding a refreshing contrast to each bite.
2. Serve with Warm, Crusty Bread: The buttery yogurt sauce is so delicious you’ll want to scoop up every last drop. A warm loaf of crusty bread is perfect for mopping up the sauce and adds a delightful crunch to the meal.
3. Enjoy with a Glass of Turkish Ayran: To drink, serve a chilled glass of ayran—this salty, yogurt-based beverage is the perfect accompaniment to the spices and creamy sauce in the manti. It’s refreshing, light, and truly ties everything together for an authentic Turkish experience.
What’s your go-to side dish when making manti? I love hearing how others customize their meals!
How to Store Turkish Pasta
If you find yourself with leftover manti (lucky you!), storing it properly is key to keeping all those delicious flavors intact. First, let the dish cool down to room temperature before storing it. You don’t want to trap steam inside, as it can make the pasta soggy. Once it’s cool, transfer the manti to an airtight container. It’s best to store the pasta and sauce separately, especially if you plan to keep it for a day or two. This way, the pasta won’t absorb too much of the sauce and become too soft.
For short-term storage, the manti will last for about 2 to 3 days in the fridge. When you’re ready to reheat, simply pop it in the microwave or warm it gently in a skillet. If you stored the sauce separately, you can reheat it on the stove and toss the pasta back in when it’s warm. If you’re craving a quicker option, the microwave works wonders for both pasta and sauce. Just be sure to give it a little stir halfway through reheating to get it all evenly warm.
For longer storage, you can freeze manti, but again, it’s best to freeze the pasta and sauce separately. Lay the cooked manti out in a single layer on a baking sheet and freeze them for a few hours until they’re firm. Then, transfer them to a freezer-safe bag or container. The sauce can be frozen in a separate container. When you’re ready to eat, let the pasta thaw in the fridge overnight, then reheat the sauce and cook the pasta for a few minutes in boiling water. It might not be *exactly* like freshly made, but it’ll still be comforting and delicious.
Conclusion
And there you have it—your very own homemade Turkish manti! From the dough to the creamy, buttery sauce, every step of making this dish is a celebration of flavors and traditions. Whether you’re enjoying it on a cozy evening at home or sharing it with loved ones, it’s a dish that brings people together, one comforting bite at a time.
I hope this recipe inspires you to try something new in the kitchen and explore the vibrant world of Turkish cuisine. The best part about manti is how versatile it is—feel free to get creative with the spices or add your own special touch to make it truly yours. I’d love to hear how it goes if you decide to make it, or if you’ve got any questions along the way. Don’t hesitate to drop a comment or ask for tips—I’m always here to help and love chatting about food!
Turkish Pasta
Description
Turkish Pasta is a comforting dish where tender pasta meets a rich, savory tomato-based sauce, spiced with a hint of cumin and chili flakes. It's a hearty, flavorful meal, perfect for those who crave something both satisfying and full of warmth.
Ingredients
Instructions
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In a large mixing bowl, combine the flour and salt.
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Create a small well in the center of the flour mixture.
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Crack the egg into the well and add the olive oil.
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Slowly pour the warm water into the well while gently mixing with your hands or a fork.
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Gradually incorporate the flour into the egg mixture, stirring until a dough begins to form.
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Once the dough starts coming together, knead it on a lightly floured surface for about 8 to 10 minutes until it becomes smooth and elastic.
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Cover the dough with a damp cloth or plastic wrap and let it rest for 30 minutes.
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While the dough is resting, melt the butter in a large skillet over medium heat.
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Add the tomato paste to the skillet and stir it into the butter.
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Sprinkle in the red pepper flakes, then mix everything together, cooking for about 5 minutes until the paste deepens in color and becomes fragrant.
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Remove the skillet from the heat and set it aside.
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After the dough has rested, divide it into two equal portions.
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Roll each portion into a thin sheet, about 1/8 inch thick, on a floured surface.
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Cut the rolled dough into small squares or rectangles, about 1 to 2 inches in size.
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Bring a large pot of salted water to a boil over high heat.
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Carefully drop the pasta squares into the boiling water, cooking for about 2 to 3 minutes or until they float to the surface.
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Using a slotted spoon, remove the pasta from the water and transfer it to a colander to drain.
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Place the cooked pasta in the skillet with the tomato paste mixture and toss to coat well.
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Turn the heat on low to warm everything through and let the pasta absorb some of the sauce for about 2 minutes.
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Stir in the plain yogurt and mix until it’s well combined, creating a creamy texture.
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Remove the skillet from the heat and transfer the pasta to a serving dish.
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Sprinkle with chopped fresh parsley for a fresh, vibrant touch.
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Serve immediately and enjoy your Turkish pasta.
Note
- For a richer flavor, consider adding a pinch of garlic powder or minced garlic to the tomato butter sauce.
- If you prefer a spicier dish, increase the amount of red pepper flakes or add a small chopped chili pepper to the sauce.
- To make the dough easier to work with, you can rest it for longer than 30 minutes, up to 1 hour.
- For a more authentic texture, you can roll the dough thinner than 1/8 inch for an even lighter pasta.
- Garnish with additional herbs like mint or dill for an extra layer of freshness.
