Manti are meat-filled dumplings found in Turkey and throughout central Asia. The Turkish variety are usually made very small, in fact, newly-wed brides are judged by their mother-in-laws by how expertly small they can make their manti. Fitting 40 manti onto one spoon will ensure a blessing from the mother-in-law!
Traditionally manti are stuffed with a lamb filling, but I used ground venison, which tastes excellent in this preparation. The boiled dumplings get smothered in two delicious sauces, one yogurt-based, and one butter-based, and are so delicious, you won’t be able to stop eating them. This recipe will make 40-60 manti, though only one or two will fit on a spoon at a time!
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