Mantı: Mini Ravioli: For the Meat Cravers And Chicken Lovers

Mantı: Mini Ravioli a versatile dish that can be customized to your taste

Mantı Mini Ravioli is a beloved dish from Turkish cuisine, resembling Italian ravioli but with its own unique twist. This bite-sized delicacy is traditionally filled with spiced meat, usually ground beef or lamb, and is a favourite for both meat cravers and chicken lovers alike.

Mini Ravioli Filled with Beef or Lamb

For meat lovers, the beef or lamb filling in mantı offers a rich, savoury experience. The ground meat is seasoned with spices such as paprika, black pepper, and cumin, giving the filling a burst of flavour that perfectly complements the tender dough that encases it. Each bite delivers a mouth-watering mix of juicy, well-seasoned meat wrapped in soft, doughy pockets. Mantı is typically served with a generous dollop of yoghurt and a drizzle of melted butter infused with red pepper flakes, adding a tangy and slightly spicy finish to the dish. It’s a comfort food that meat enthusiasts can’t resist.

Mini Ravioli Filled with Chicken

However, for those who prefer poultry, chicken-filled mantı is a lighter but equally delicious alternative. The chicken filling, often mixed with herbs like parsley or mint, provides a more delicate flavour compared to the richer beef or lamb. Yoghurt sauce and peppery butter accompany the chicken mantı, offering a

harmonious blend of creamy, tangy, and spicy flavours that elevate the mildness of the chicken. This is a perfect choice for those seeking a lighter, yet still satisfying, meal.

No matter which filling you choose, mantı is a versatile dish that can be customized to your taste. Whether you prefer the hearty richness of beef and lamb or the lighter flavour of chicken, these mini ravioli-like dumplings are sure to satisfy. Enjoyed as an appetizer or a main course, mantı is a perfect dish for those craving something flavourful, comforting, and filling. The a taste of Turkey that food lovers from all walks of life can appreciate.

Mantı: Mini Ravioli for Meat Cravers and Chicken Lovers Recipe

Ingredients:

For the Dough:
2 cups all-purpose flour
1 large egg
1/2 cup water (or as needed)
1/2 teaspoon salt

For the Meat Filling:
1/2 pound ground beef or lamb (or a combination)
1 small onion, finely chopped
1 garlic clove, minced
1/2 teaspoon paprika
1/2 teaspoon ground cumin
Salt and black pepper to taste

For the Chicken Filling:
1/2 pound ground chicken
1 small onion, finely chopped
1 garlic clove, minced
1/2 teaspoon dried mint or parsley
1/2 teaspoon paprika
Salt and black pepper to taste

For the Yogurt Sauce:
1 cup plain Greek yogurt
1 garlic clove, minced1 tablespoon olive oil
Salt to taste

For the Spiced Butter:
4 tablespoons unsalted butter
1 teaspoon red pepper flakes
1/2 teaspoon paprika

Instructions:

Prepare the Dough:
In a large bowl, mix the flour and salt. Create a well in the centre and add the egg. Gradually add water, mixing until the dough begins to come together. Knead on a floured surface for about 5 minutes until smooth. Cover with a damp cloth and let it rest for at least 30 minutes.

Prepare the Meat Filling:
Next in a bowl, combine ground beef or lamb with chopped onion, minced garlic, paprika, cumin, salt, pepper and mix well.

Prepare the Chicken Filling:
In a bowl, combine ground chicken with chopped onion, minced garlic, dried mint or parsley, paprika, salt, and pepper. Mix well.

Roll Out the Dough:
Divide the dough into two equal parts. On a floured surface, roll out each part into a thin sheet, about 1/8 inch thick.

Form the Mantı:
Cut the rolled dough into small squares, about 2 inches on each side. Place a small teaspoon of filling in the centre of each square. Fold the corners of the square over the filling to create a small, triangular dumpling, pinching the edges to seal.

Cook the Mantı:
Bring a large pot of salted water to a boil. Gently add the mantı and cook for about 10-12 minutes, or until they float to the top and are cooked through. Remove with a slotted spoon and set aside.

Prepare the Yogurt Sauce:
Use a small bowl to mix Greek yoghurt with minced garlic and salt and stir well.

Prepare the Spiced Butter:
In a small saucepan, melt the butter over medium heat. Add red pepper flakes and paprika and cook until fragrant.

Serve:

Place the cooked mantı on a serving dish. Drizzle with the spiced butter and top with a generous dollop of the yoghurt sauce. Enjoy warm!
This recipe can be adjusted based on personal preferences and dietary needs. Whether you opt for the meat or chicken filling, mantı offers a delightful and comforting meal that will surely satisfy your cravings.

Recommended Wine for Mantı

Mantı, especially with its rich, spiced filling and yogurt-garlic sauce, is a Turkish classic that pairs beautifully with certain wines. Given its bold, savoury flavours and either a meat or chicken filling, you’ll want wines that complement the dish without overwhelming it. Here are some top recommendations:

For Meat-Filled Mantı

Syrah/Shiraz

Profile: Bold, dark fruit flavours with peppery notes that pair well with the rich, spiced beef or lamb filling in mantı.

Why It Works: Syrah’s depth and structure balance the hearty flavour of the meat, and the peppery hints match the spices in the filling.

Regions to Explore: French Syrah from the Rhône Valley, Australian Shiraz.

Pinot Noir

Profile: Light to medium-bodied with bright cherry, raspberry notes, and earthy undertones.

Why It Works: A good Pinot Noir won’t overpower the dish but will complement the garlic and yogurt sauce with a pleasant acidity.

Regions to Explore: Burgundy in France, Oregon in the U.S., or Central Otago in New Zealand.

For Chicken-Filled Mantı

Chardonnay (Unoaked)

Profile: Light to medium-bodied with notes of apple, pear, and citrus, especially when unoaked.

Why It Works: The crisp acidity in unoaked Chardonnay complements the lighter chicken filling and cuts through the richness of the yoghurt sauce.

Regions to Explore: Chablis in France, coastal California.

Sauvignon Blanc

Profile: High acidity with citrus, green apple, and herbal notes.

Why It Works: The crisp acidity and herbaceous profile of Sauvignon Blanc lift the dish and pair particularly well with the yoghurt and garlic sauce.