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Lentil kesme manti with garlic yogurt

Serves 630 minFrom: Nermin Erkoyuncu, Konya İli Çumra ve Karapınar İlçelerinde Türkmen Yemekleri ve Yemek Kültürü Üzerine Bir Araştırma (Selçuk Üniversitesi yüksek lisans tezi, 2006)

Ingredients

  • 170 gGreen lentils
  • 220 gWheat flour
  • 50 gEgg
  • 6 gSalt step 2
  • 50 gWater step 2
  • 50 gButter
  • 70 gOnion
  • 1 gPaprika
  • 6 gSalt step 4
  • 1,800 gWater step 4
  • 250 gStrained yogurt
  • 100 gWater step 7
  • 6 gGarlic
  • 3 gSalt step 7

Grams are the real measure. Glasses and spoons are approximate and vary by ingredient. 1 Turkish glass is 200 ml.

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Allergens

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Worked out from the ingredients. It does not cover contact in your kitchen.

Cross-section

  1. Water70%
  2. Strained yogurt9%
  3. Wheat flour8%
  4. Green lentils 6%
  5. Onion 3%
  6. Butter 2%
  7. Egg 2%
  8. Salt 1%
  9. Garlic 0%
  10. Paprika 0%

Ingredients by weight, heaviest at the bottom.

Method

  1. Wash the green lentils and boil them.

  2. Knead a dough with the flour, egg, salt and water.

  3. Roll the dough into thin ropes, cut them into tiny pieces and dust with flour.

  4. Turn the onion pink in the butter; add the red pepper, salt and water.

  5. Add the drained lentils too and let it come to a boil.

  6. Once boiling, sift off the extra flour from the manti, add them to the pot and cook.

  7. Pound the garlic with salt; add the yogurt and water and mash together.

  8. Plate the manti and spoon the yogurt over.

Where this recipe comes from

From a published work: quantities come from Nermin Erkoyuncu, Konya İli Çumra ve Karapınar İlçelerinde Türkmen Yemekleri ve Yemek Kültürü Üzerine Bir Araştırma (Selçuk Üniversitesi yüksek lisans tezi, 2006); the method is written in our own words.

Last changed: November 1, 2026

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