~709 cal · 31g protein · 80g carbs · 27g fat (estimated, per serving)
🍽️
Tiny dumplings under white yogurt and red butter
🇹🇷 Kayseri
Kayseri manti are famously minuscule — tradition holds a good cook fits forty on a spoon. Boiled and drenched in garlicky yogurt then chili-mint butter, they’re the dish Anatolian mothers-in-law once used to judge a bride. Worth every pinch.
Sign in to save recipes to your book and leave reviews.
Make it yours
Toggle a diet and the ingredients rewrite themselves with regional substitutes.
Knead flour, eggs (or water and oil), and salt into a firm dough; rest 30 minutes.
2
Mix the meat (or mushroom-lentil), grated onion, parsley, salt, and pepper.
3
Roll the dough paper-thin and cut into 1-inch squares. Place a tiny dot of filling on each and pinch the corners up into a tiny purse — small is the whole point.
4
Boil in salted water until they float and the dough is tender, 5–6 minutes.
5
Bed them in garlic yogurt, then spoon over butter sizzled with paprika, mint, and sumac. Serve at once.
Kayseri tradition.
Ratings & reviews
Sign in to rate this recipe once you’ve cooked it.
No reviews yet — be the first to cook it.
🌏 While it simmers — know your destination
📍
Kayseri. Anatolian city famed for its tiny hand-pinched dumplings.
🗺️
Turkey. Where Ottoman palace cooking met Anatolian village fires.
🌍
Asia. From street-cart woks to slow monastery kitchens.
The story behind this dish is up top — worth a read while the pot works.
👩🍳
Richard Moore & Kelsey Tucker
Recipes cooked, tested, and researched by the creators of Spin the Globe. How we build our recipes →
More from Turkey
İmam Bayıldı (Swooning Imam’s Eggplant)
Whole eggplants braised in olive oil until silken, stuffed with sweet onions, tomato, and garlic. Served cool.
Lahmacun
Paper-thin flatbread blistered under a spiced lamb, pepper, and parsley crust — rolled with lemon and herbs.
Ayran
A savory, frothy chilled drink of yogurt whisked with cold water and salt.