Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 1/2 cups (300 g) all-purpose flour
- 1 large egg, 2/3 cup (160 ml) water, 1 tbsp olive oil, 1 tsp salt (dough)
- 300 g (10 oz) ground beef or lamb
- 1 small onion, grated
- 2 tbsp finely chopped parsley
- 1 1/4 tsp salt, 1/2 tsp black pepper, 1 tsp paprika, pinch chili flakes (filling)
- 1 cup (100 g) walnut halves
- 1 1/2 cups (360 g) thick plain yogurt
- 2–3 garlic cloves, 2–3 tbsp cold water, 1–2 tsp lemon juice, salt (yogurt sauce)
- 4 tbsp butter, 1 tbsp olive oil
- 1 1/2 tsp sweet paprika, 1/2 tsp Aleppo or chili flakes (spiced butter)
- Extra chopped walnuts and parsley for garnish
Do This
- 1. Mix flour, salt, egg, water, and oil into a smooth dough; knead 8–10 minutes and rest 30 minutes.
- 2. Combine ground meat, grated onion, parsley, and spices; mix well until sticky and cohesive.
- 3. Divide dough in two; roll each portion into a thin rectangle (about 2 mm). Cut into strips, then into 8–10 cm long rectangles.
- 4. Place a slim line of meat in the center of each rectangle; pinch long edges together to form canoe-shaped boats with open centers.
- 5. Arrange on a greased or lined tray; brush lightly with oil. Bake at 200°C / 400°F for 18–22 minutes until golden and cooked through.
- 6. Toast walnuts, then grind. Mix with yogurt, garlic, lemon juice, water, and salt into a thick, spoonable sauce.
- 7. Melt butter with olive oil; stir in paprika and chili. To serve, spoon walnut-garlic yogurt over hot dumplings and drizzle with spiced butter. Garnish.
Why You’ll Love This Recipe
- It turns classic mantı into beautiful little “boats” that look impressive but are very doable at home.
- The contrast of crisp-edged baked dough, juicy spiced meat, creamy walnut-garlic yogurt, and aromatic butter is deeply satisfying.
- The dumplings bake in the oven instead of being boiled, so there is no tricky timing with pots of water.
- Perfect for sharing: serve in the baking dish at the table and let everyone spoon on yogurt and butter.
Grocery List
- Produce: 1 small onion, fresh parsley, 2–3 garlic cloves, lemon (for juice)
- Dairy: Plain thick yogurt (Greek- or Turkish-style), butter, 1 large egg
- Pantry: All-purpose flour, olive oil, walnut halves, ground beef or lamb, sweet paprika, Aleppo pepper or chili flakes, black pepper, salt
Full Ingredients
Dough
- 2 1/2 cups (300 g) all-purpose flour, plus extra for dusting
- 1 tsp fine sea salt
- 1 large egg, at room temperature
- 2/3 cup (160 ml) lukewarm water (plus 1–2 tbsp extra if needed)
- 1 tbsp olive oil
Meat Filling
- 300 g (10 oz) ground beef or lamb (or a mix), about 15–20% fat
- 1 small onion, very finely grated or minced (about 1/3 cup)
- 2 tbsp finely chopped fresh parsley
- 1 1/4 tsp fine sea salt (adjust to taste)
- 1/2 tsp freshly ground black pepper
- 1 tsp sweet paprika
- 1/4–1/2 tsp Aleppo pepper or mild chili flakes (optional, to taste)
Walnut-Garlic Yogurt Sauce
- 1 cup (100 g) walnut halves or pieces
- 1 1/2 cups (360 g) thick plain yogurt (Greek or Turkish)
- 2–3 garlic cloves, finely grated or crushed
- 1–2 tsp freshly squeezed lemon juice, to taste
- 2–4 tbsp cold water, to thin as needed
- 1/2–3/4 tsp fine sea salt, to taste
Spiced Butter Drizzle
- 4 tbsp (55 g) unsalted butter
- 1 tbsp olive oil
- 1 1/2 tsp sweet paprika
- 1/2 tsp Aleppo pepper or mild chili flakes (use less if very spicy)
- Pinch of salt
For Serving & Garnish
- 2–3 tbsp coarsely chopped walnuts
- 1–2 tbsp finely chopped fresh parsley or dill
- Extra chili flakes or Aleppo pepper (optional)
Step-by-Step Instructions
Step 1: Make and Rest the Dough
In a large mixing bowl, combine the flour and salt. Make a well in the center and add the egg, olive oil, and about half of the water. Using a fork or your fingers, start bringing the flour into the liquids, gradually adding more water as needed until a shaggy dough forms.
Turn the mixture onto a lightly floured surface and knead for 8–10 minutes, until the dough is smooth, elastic, and only slightly tacky. It should feel firm but pliable, like pasta dough. If it is too dry and cracks, wet your hands and knead; if too sticky, dust lightly with flour.
Shape into a ball, cover tightly with plastic wrap or an overturned bowl, and let rest at room temperature for at least 30 minutes. This rest makes the dough much easier to roll thinly.
Step 2: Prepare the Meat Filling
While the dough rests, place the ground meat in a medium bowl. Add the grated onion (squeeze out excess liquid if it is very watery), parsley, salt, black pepper, paprika, and chili or Aleppo pepper (if using).
Using your hand, mix the filling thoroughly for 2–3 minutes. You are looking for a slightly sticky, cohesive mixture that holds together rather than crumbling apart. This helps the meat stay juicy and compact inside the dumplings. Cover and refrigerate until ready to fill.
Step 3: Roll Out the Dough
Preheat the oven to 200°C / 400°F. Line a large baking tray with parchment paper or lightly grease it with oil.
Divide the rested dough into 2 equal pieces. Keep one piece covered while you work with the other. On a lightly floured surface, roll the dough into a thin rectangle, rotating and flipping as needed. Aim for about 2 mm thickness (thinner than typical pie dough, similar to fresh pasta). Try to maintain a rectangular shape so you can cut even pieces.
Trim the edges to neaten if desired, then cut the dough sheet into strips about 4 cm (1 1/2 inches) wide, and then cut each strip into rectangles about 8–10 cm (3–4 inches) long. You should have small rectangles that you will shape into canoes. Lightly flour them and cover with a clean towel while you roll and cut the second piece of dough.
Step 4: Fill and Shape the Canoe Dumplings
Take a dough rectangle and place it in front of you with the long side horizontally. Using a teaspoon or your fingers, place a narrow line of meat filling along the center lengthwise, leaving about 1 cm (1/2 inch) border on all sides. The filling should be generous but not overstuffed so the dough can close easily.
Bring the long edges of the dough up and around the filling, pinching them together firmly along the entire length to form a raised rim. Leave both ends slightly open, creating a canoe or boat shape with visible meat in the middle. Pinch well so they do not open in the oven. Transfer each shaped dumpling to the prepared baking tray.
Repeat with the remaining dough and filling. Arrange the dumplings close together but not touching too tightly. You should get about 32–36 boats.
Step 5: Bake the Dumplings
Brush the tops and sides of the dumplings lightly with olive oil (or melted butter) for better color. Place the tray in the preheated 200°C / 400°F oven and bake for 18–22 minutes, rotating the tray once halfway through.
The dumplings are done when the dough is lightly golden at the edges and the exposed meat looks browned and cooked through. If your oven heats unevenly, check a few pieces: the bottoms should be just lightly crisp, not burnt.
Once baked, you can keep them warm in the turned-off oven with the door slightly ajar while you prepare the sauces.
Step 6: Make the Walnut-Garlic Yogurt Sauce
While the dumplings bake, toast the walnuts in a dry skillet over medium heat for 3–5 minutes, stirring frequently, until fragrant and lightly browned. Let them cool slightly, then finely grind in a food processor or chop by hand until very fine but not pasty.
In a bowl, whisk together the yogurt, garlic, lemon juice, and salt. Stir in the ground walnuts. Add 2–4 tablespoons of cold water, a little at a time, until the sauce is thick but spoonable, like a loose sour cream. Taste and adjust seasoning with more salt or lemon if needed. Set aside at room temperature.
Step 7: Prepare the Spiced Butter and Serve
For the spiced butter, melt the butter and olive oil together in a small saucepan over low heat until the butter is fully melted and just starts to foam. Remove from the heat and immediately stir in the paprika, Aleppo pepper or chili flakes, and a pinch of salt. The mixture should turn a deep red-orange color and smell aromatic, but the spices should not burn.
To serve family style, arrange the hot dumplings in a warm serving dish or leave them on the baking tray. Spoon generous dollops of the walnut-garlic yogurt over the center of the dumplings or serve it on the side.
Drizzle the hot spiced butter over the yogurt and dumplings so it sizzles slightly on contact. Finish with a sprinkle of chopped walnuts, fresh parsley, and a pinch of extra chili flakes if you like more heat. Serve immediately while the dumplings are hot and the yogurt is cool and creamy.
Pro Tips
- Roll the dough thin: Thin dough (about 2 mm) gives you crisp edges and a tender bite. If it is too thick, the boats will feel heavy and bready.
- Do not overfill: A narrow line of meat is enough. Overfilling can cause the dumplings to burst open or cook unevenly.
- Pinch firmly: Really press those long edges together. If your dough is dry, dab with a little water before sealing.
- Balance the yogurt sauce: Add lemon and salt gradually and taste as you go. The sauce should taste bright, nutty, and well-seasoned on its own.
- Use gentle heat for the butter: Paprika burns easily. Take the pan off the heat before adding spices to keep the color vivid and the flavor sweet, not bitter.
Variations
- Vegetarian walnut mantı: Replace the meat filling with a mixture of finely chopped mushrooms and onions sautéed in olive oil, plus extra ground walnuts and parsley. Season generously and proceed as directed.
- Tomato-kissed finish: Stir 1–2 tablespoons of tomato paste into the butter before adding the spices and cook briefly. This gives a tangier, deeper sauce.
- Yogurt-only topping: For a lighter version, skip the walnuts and make a simple garlic yogurt sauce, then garnish with just a little spiced oil and herbs.
Storage & Make-Ahead
You can assemble the dumplings several hours ahead. Place them on a tray, cover loosely with plastic wrap, and refrigerate up to 8 hours, then bake just before serving.
To freeze unbaked dumplings, arrange them in a single layer on a tray and freeze until firm, then transfer to a freezer bag or container. Bake from frozen at 200°C / 400°F for 22–26 minutes, brushing with oil first.
Leftover baked dumplings keep well in an airtight container in the refrigerator for up to 3 days. Reheat on a baking sheet at 180°C / 350°F for 10–12 minutes until hot and crisp. Store the walnut-garlic yogurt separately in the fridge for up to 3 days, and the spiced butter in a covered jar for up to 1 week (reheat gently to liquefy before serving).
Nutrition (per serving)
Approximate values per serving (1/4 of recipe, including sauces): about 550–600 calories, 30–32 g protein, 32–35 g fat, 40–45 g carbohydrates, 3–4 g fiber, 6–8 g sugars. Actual values will vary based on exact ingredients and portion sizes.
