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Manti simmered in milk with garlic yogurt

Serves 625 minFrom: Nermin Erkoyuncu, Konya İli Çumra ve Karapınar İlçelerinde Türkmen Yemekleri ve Yemek Kültürü Üzerine Bir Araştırma (Selçuk Üniversitesi yüksek lisans tezi, 2006)

Ingredients

  • 220 gWheat flour
  • 6 gSalt step 1
  • 150 gWater step 1
  • 50 gButter
  • 50 gOnion
  • 400 gWater step 4
  • 400 gMilk
  • 34 gClotted cream
  • 100 gEgg
  • 3 gSalt step 5
  • 250 gStrained yogurt
  • 100 gWater step 6
  • 3 gSalt step 6
  • 6 gGarlic

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

Allergen information is not complete yet.

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

Cross-section

  1. Water37%
  2. Milk23%
  3. Strained yogurt14%
  4. Wheat flour12%
  5. Egg 6%
  6. Butter 3%
  7. Onion 3%
  8. Clotted cream 2%
  9. Salt 1%
  10. Garlic 0%

Ingredients by weight, heaviest at the bottom.

Method

  1. Knead a dough from the flour, salt and water, roll it thick and cook both sides only slightly on the saj.

  2. Once cool, cut into squares: these are the manti.

  3. Turn the onion pink in the butter.

  4. Add the water and milk; when it boils, add the manti and the clotted cream.

  5. When the manti are cooked, break in the eggs and cook them, then add salt.

  6. Thin the yogurt with water; mash the garlic with salt and stir it into the yogurt.

  7. Plate the manti and pour 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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