Reviewed: Sep. 24, 2009

I made these for some Turkish people whom came to work at my job for the summer. They loved it. Turns out after you make manti, you bake it on 325 for 15 mins then boil for 10 mins. The dough should be close to paper thin, like phyllo dough, and they said they should be able to fit close to 40 pieces of manti into one spoon full..... That part kinda blew my mind. Had to 86 plain yogurt and sub it with ranch. 2 cups Tomato sauce with 1/5 cup butter and 3 Tbsp pepper flakes instead of oil. It came out pretty amazing, S&P to taste. Going to try this one again and again.

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five1313

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Reviewed: Sep. 22, 2009

Yum! This was delicious! I added a little salt to the yogurt, but the spice from the red pepper flakes was a nice touch.

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prothumia

Cooking Level: Intermediate

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Reviewed: Sep. 12, 2009

This was perfect! I thought it might not be salty enough and added salt on top of the yogurt but turned out it was too much. Next time I'll follow the recipe exactly. I froze half the manti, will use real soon. My husband is from Kazakhstan and they make manti alot bigger and with minced pumpkin along with the meat in the filling, and they are steamed not boiled. In my opinion these were a lot better! Loved yogurt and oil.

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Tallya

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Reviewed: Sep. 10, 2009

Great instructions, my family (and some others) enjoy the butter sauce with some tomato paste stirred in, makes it richer imo. Also, if you can get a hold of dry sumac, a pinch of it is the perfect topping.

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fakeymcfake

Cooking Level: Expert

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Reviewed: Mar. 1, 2009

thx for everyone for trying this recipe hope u enjoy with it.

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Asli Ocak

Cooking Level: Expert

Living In: Izmir, Izmir, Turkey

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Reviewed: Feb. 13, 2009

Asli this was so easy to make!!! My husband's side of the family is Crimean(Kirim) and they make manti so good! So I took at this with my non-Crimean self and I must admit it came out FABULOUS!!! I made a yogurt sauce with mint, a little oil, red pepper flakes, black pepper, garlic and a touch of salt. YUM!! Thanks again Aslicigim!!!! :)) Tebrik ederim! Cok guzel olmussunuz!!! Allah tamamini erdirsin!!!! Aslicigim emailim yazdim bu reviewa ama nedense kabul etmiyor...ve soyle yazayim umarim anlasilir..tkr ederim...sende cok talisin!!! resimlerine bayiliyorum...ne guzel ailelenle bu kadar yakin olman!!

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tonton

Cooking Level: Expert

Living In: Brooklyn, New York, USA

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Reviewed: Feb. 4, 2009

I dont like anything too spicy so I substitute the red pepper flakes for tomato paste (or salca here in Turkey). It is cooked and used the same way as the red pepper sauce.

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Alyssa

Cooking Level: Intermediate

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Reviewed: Nov. 6, 2008

Great and easy to follow recipe. I found that 2 eggs made it eggy and I used 1 instead. I had to increase the amount of water but it turned out great. Thanks for a great recipe that my whole family enjoyed!

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Mama & her Girls

Cooking Level: Intermediate

Home Town: Mississauga, Ontario, Canada

Living In: Khobar, Ash Sharqiyah, Saudi Arabia

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Reviewed: Oct. 24, 2008

Whew! This is not a recipe for beginners! It took me about 2 hours of straight work to get this recipe finished. It was really awesome when we actually got to eat. I was proud, but exhausted!

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Gonzo

Cooking Level: Intermediate

Home Town: Naperville, Illinois, USA

Living In: Lawrence, Kansas, USA

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Reviewed: Oct. 12, 2008

I loved this recipe and so did my family. If you were in a hurry you could use pre-made wonton wrappers instead of making the dough.

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Cooking Level: Intermediate

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Reviewed: Oct. 4, 2008

I visit Turkey a lot and had to try this recipe for myself. well set out and easy to follow helped a lot as for the meal itself got raves from the family. will make this again definitely a keeper thanks for the post

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