Delicate dumplings filled with a rich mushroom mixture, served with tangy yogurt and smoky tomato sauce. This Turkish-inspired manti recipe requires several steps and some time to prepare, but the result is a sophisticated and flavourful dish. The combination of different mushrooms, aromatic spices, and contrasting textures creates a memorable and satisfying meal that’s perfect for impressing guests or enjoying a special dinner at home.
Preparation time
over 2 hours
Cooking time
1 to 2 hours
Serves
Serves 4
Dietary
Vegetarian
By Sertaç Dirik
From Saturday Kitchen
This dish offers a good balance of nutrients with mushrooms providing fiber and protein, yogurt contributing calcium and probiotics, and tomatoes adding vitamins and antioxidants. The use of olive oil provides healthy fats. However, the butter and deep-frying slightly increase the saturated fat content. more about nutri-score
Ingredients
For the mushroom filling:
- Portobello mushrooms: 100g/3½oz
- Button mushrooms: 100g/3½oz
- Sunflower oil: 1 tbsp, plus extra for deep-frying
- Oyster mushrooms: 100g/3½oz, thinly sliced
- Onions: 2 tbsp, chopped
- Garlic cloves: 2, crushed
- Parsley: 2 tbsp, finely chopped
- Lemon juice: to taste
- Fine salt: to taste
For the dough:
- Plain flour: 200g/7oz, plus extra for dusting
- Fine salt: ¼ tsp
- Boiling water: 100ml/3½fl oz
For the yoghurt:
- Turkish or Greek-style yoghurt: 200g/7oz
- Garlic cloves: 1–2 large, crushed
- Lemon juice: 2 tsp
- Fine salt: to taste
For the tomato sauce:
- Vine-ripened tomatoes: 1–2, halved
- Sunflower oil: 1 tbsp, plus extra for brushing
- Salt: a pinch (or smoked salt if not using smoked olive oil)
- Onions: 1 tbsp, chopped
- Garlic cloves: 2, crushed
- Smoked olive oil: 3 tbsp (or normal olive oil if using smoked salt)
To serve:
- Melted butter: for drizzling
- Sweet pepper flakes: for sprinkling
- Dried mint: for sprinkling
- Cooked wild mushrooms and pink radicchio: to garnish
Method
Prepare the Mushroom Filling
- Roast portobello and button mushrooms at 200C/180C Fan/Gas 6 for 20 minutes.
- Deep-fry oyster mushrooms at 160C for 3-4 minutes.
- Sauté onions and garlic for 5 minutes.
- Combine all mushrooms, onion mixture, and parsley in a food processor.
- Season with lemon juice and salt.
Make the Dough
- Mix flour and salt, gradually add boiling water.
- Knead for 10 minutes, rest for 30 minutes.
- Roll out dough and cut into 5cm/2in squares.
- Chill in the fridge for 2-4 hours.
Prepare the Yoghurt and Tomato Sauce
- Mix yoghurt ingredients and set aside.
- Grill tomatoes until charred, then process.
- Sauté onions and garlic, add tomatoes and olive oil.
- Cook for 20 minutes until reduced.
Assemble and Cook
- Fill dough squares with mushroom mixture.
- Pinch corners to form manti shape.
- Boil manti in salted water for 4 minutes.
Serve
- Layer yoghurt and tomato sauce in bowls.
- Add cooked manti.
- Drizzle with melted butter.
- Sprinkle with pepper flakes and mint.
- Garnish with wild mushrooms and radicchio.
Nutri-score Health Check
This manti recipe receives a Nutri-score of B, indicating it’s a well-balanced dish. The mushrooms provide a good source of fiber, protein, and various nutrients. The yogurt contributes calcium and probiotics, while the tomatoes add vitamins and antioxidants. The use of olive oil provides healthy unsaturated fats. However, the butter drizzle and deep-frying of some mushrooms slightly increase the saturated fat content. To improve the score further, consider using less butter or replacing it with a healthier oil for drizzling. The variety of vegetables and the whole-grain flour in the dough contribute positively to the overall nutritional profile. This dish offers a good balance of flavors and nutrients, making it a relatively healthy choice when enjoyed as part of a balanced diet.
