The ranking is based on 97,422 evaluations compiled for the 2025 list, in which 2,274 desserts from around the world competed. Antakya künefe secured first place with an average score of 4.51. On the newly announced list, it was followed by various ice cream varieties from the United Kingdom and Italy. TasteAtlas is a global platform dedicated to documenting local dishes, beverages, desserts and restaurants.

Antakya künefe originates from Hatay, Turkey’s southernmost province, which borders the Mediterranean to the west. The dessert is prepared by layering unsalted, stretchy cheese between fine strands of shredded kadayif pastry. It is fried on both sides in butter and served hot, topped with sugar syrup. Künefe can also be enjoyed à la mode, accompanied by ice cream.

The dessert’s distinctive character lies largely in its cheese, which itself received geographical indication registration four years ago. Antakya künefe, considered the signature dessert of Hatay, was granted its own geographical indication registration certificate in 2008. The city is also part of UNESCO’s Creative Cities Network for gastronomy.

Speaking to Anadolu Agency (AA), 26-year-old künefe maker Abdulkadir Mısırlı said he continues the craft with passion after starting as an apprentice years ago in the historic city of Antakya. He noted that hand-cut kadayif and cooking with butter give künefe its distinctive flavor, but emphasized that the most important ingredient is the special unsalted cheese. According to Mısırlı, they sell around 10 trays on weekdays, with sales rising to more than 30 trays on weekends.

Local resident Necmettin Berberoğlu, 64, expressed pride in seeing a regional delicacy gain worldwide recognition. “Because künefe is a local dessert that perfectly suits our palate, we have been doing our best to promote it for years,” he told AA. “In every home in Antakya, künefe is definitely served as dessert.”

Source: Daily Sabah

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Whether you’re celebrating Christmas in Turkey or looking to add something different to your holiday table, here are some delicious ideas for a festive meal with a Turkish twist.

Turkish Meze: the perfect start

In Turkey, meze is an essential part of any celebration, and Christmas is no exception. A spread of small, flavorful dishes provides the perfect beginning to a festive meal. Chestnut hummus (chickpea dip), Ezme (spicy tomato and pepper dip), and Baba Ghanoush (smoked eggplant dip) offer fresh and tangy flavours that complement the richness of a holiday feast. Pair them with warm, soft pide or crispy lahmacun (Turkish pizza) to kick off your celebration in style.

Main Course: turkey with a twist

While turkey is a staple in many Christmas dinners around the world, Türkiye’s own version often comes with a delicious twist. For a truly Turkish holiday main course, try Fırın Tavuk (roast chicken or turkey) flavoured with a rich mixture of olive oil, garlic, lemon, and aromatic herbs. Add a touch of sumac or paprika for a smoky depth of flavour, and slow-roast the meat until golden and tender.

Another popular dish is Kuzu tandır (slow-cooked lamb), where the lamb is marinated in a mix of olive oil, garlic, and spices, and then slow-cooked until the meat is fall-apart tender. This dish offers a luxurious alternative to the usual holiday roast and carries the unmistakable taste of Turkish cuisine.

Side Dishes: a Festive feast of flavours

When it comes to side dishes, Turkish cuisine offers plenty of options to complement your Christmas meal. Pilav (rice pilaf), often prepared with orzo, pine nuts, and currants, makes a wonderful addition to any holiday table. For a more rustic side, try Bulgur Pilavı, a hearty dish made from cracked wheat, sautéed onions, and peppers.

For vegetable lovers, Kısır, a refreshing bulgur salad with tomatoes, cucumbers, and herbs like parsley and mint, offers a light and tangy contrast to the heavier main dishes. Another popular side dish is Yaprak Sarma – grape leaves stuffed with a filling of rice, pine nuts, and spices, all wrapped tightly and steamed to perfection.

Sweet Endings: Turkish desserts for Christmas

No Christmas feast would be complete without dessert, and Turkey is home to a wealth of sweet treats perfect for the occasion. One of the most iconic Turkish desserts is Baklava – a delicate pastry made of thin layers of dough, filled with chopped nuts and sweetened with honey or syrup. Serve it alongside a rich, velvety cup of Turkish coffee for a truly festive touch.

Another popular Turkish holiday dessert is Künefe, a warm, cheesy pastry soaked in syrup and often topped with pistachios. It’s rich, indulgent, and guaranteed to impress guests at your Christmas table. For a lighter finish, Lokum (Turkish delight) in a variety of flavors like rose, lemon, and pomegranate can be a sweet treat to offer alongside tea or coffee.

Festive Turkish drinks

To wash down the feast, try a traditional Ayran, a refreshing yogurt-based drink that pairs perfectly with rich, savory dishes. Alternatively, serve up a festive Şarap (Turkish wine), which has been gaining international acclaim for its rich flavours, especially the wines from the Central Anatolia region. If you prefer something non-alcoholic, a warm salep (a sweet, creamy drink made from orchid roots) offers a deliciously warming treat on a cold winter’s night.

Adding a Turkish twist to your Christmas dinner brings bold flavours, unique ingredients, and a sense of tradition to the table. Whether you’re in Turkey or hosting a holiday feast abroad, these dishes will make your celebration unforgettable, combining the best of both Christmas and Turkish culinary culture. So, gather around the table, enjoy the festive spirit, and indulge in the rich, delicious flavors of a holiday meal with a Turkish twist.

Afiyet Olsun

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Whether fried, roasted, baked, or used in soups, there’s no shortage of ways to enjoy this nutritious and delicious treat, making it a rewarding ingredient for both seasoned mushroom lovers and those trying Çıntar for the first time. Widely available at local markets and dining tables, Çıntar not only enhances meals but also plays a significant role in Fethiye’s local economy, bringing the taste of autumn to many homes.

Çıntar mushrooms grow naturally in the mountainous regions around Fethiye, and their arrival each autumn is eagerly awaited. Local people have long shared this wild mushroom with neighbours and guests, reflecting the deep cultural connections tied to this seasonal delight. Whether roasted, fried, or baked, Çıntar is easy to prepare and can be incorporated into a variety of dishes. Here are some popular cooking methods that showcase the versatility of this mushroom.

Cooking Çıntar Mushrooms?

Cooking Çıntar is straightforward and enjoyable, but the cleaning process is critical. Because these mushrooms are often collected from the wild, they are likely to be covered in soil. Make sure to wash them thoroughly, being careful not to break or damage them during cleaning.

There are countless ways to prepare Çıntar mushrooms, and here are some of the most popular methods:

One of the simplest ways to cook Çıntar is to roast or sauté them. Chop the mushrooms into large chunks and sauté them with finely chopped onions in olive oil. Cook until the mushrooms release their water and absorb it back, giving them a rich, intense flavour. This method produces a delicious roasted mushroom dish that can be enjoyed as a side or a main course.

Fried Mushrooms

For a crispy and indulgent option, fry the mushrooms. Coat the whole mushrooms lightly in flour and fry them in hot oil. Keeping the mushrooms intact helps them retain their appealing shape and texture. The result is a golden-brown, crispy snack or side dish that pairs well with a light dipping sauce or salad.

Baked Mushrooms

If you prefer a healthier alternative to frying, baking is an excellent choice. Grease the mushrooms with olive oil, season them with salt and pepper, and place them in a baking dish with the caps facing down and roots up. Bake at 200°C for 30-40 minutes until the mushrooms are tender and slightly golden. This method retains the earthy flavour of Çıntar while providing a healthier cooking option.

Çıntar Pasta Sauce

For those who love a creamy, rich pasta sauce, try incorporating Çıntar into your next dish. Add the sautéed mushrooms to a tomato or cream-based pasta sauce and mix in lingonberries for a unique, tangy twist. The mushrooms add depth of flavour, turning an ordinary pasta dish into something truly special.

Çıntar Soup

Finally, Çıntar can also be used to create a warming, hearty mushroom soup. Its rich, earthy flavour works beautifully in broths and creams, making it an excellent base for a comforting autumn meal.

For a simple and classic Çıntar dish, here’s a practical recipe you can try at home:

Simple Sautéed Çıntar

Ingredients:

• 500g Çıntar mushrooms

• 2 tablespoons olive oil

• 1 onion (finely chopped)

• 2 cloves of garlic (crushed)

• Salt and pepper (to taste)

• Fresh parsley (for garnish)

Method:

1. Gently clean the mushrooms, ensuring any soil is removed. Chop them into chunks or leave them whole if preferred.

2. Heat the olive oil in a large pan over medium heat and add the finely chopped onion. Sauté until the onion turns soft and translucent.

3. Add the crushed garlic and cook for another minute until fragrant.

4. Stir in the mushrooms and cook them until they release their water. Continue cooking until the liquid has evaporated and the mushrooms are tender.

5. Season with salt and pepper to taste.

6. Garnish with freshly chopped parsley before serving.

This simple sautéed Çıntar dish can be served as a side or enjoyed on its own with some fresh bread or a light salad.

Afiyet Olsun

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Serves 4

Ingredients

500g fillets firm white fish, such as haddock or cod, skin removed

60g stale white bread, torn into large chunks

1  small red onion, finely chopped

½ x 25g pack flat leaf parsley, leaves finely chopped

½ x 25g pack dill, leaves chopped

1  small unwaxed lemon, zest and 2 tbsp juice

½ tsp ground cinnamon

1 Free Range Medium Egg, beaten

1 tbsp Essential Olive Oil

6 tbsp plain flour, seasoned

6 tbsp olive oil or groundnut oil, for frying

For the yogurt

1  preserved lemon, plus 1 tbsp pickling juice from the jar

1  clove garlic, finely grated to a purée

100g strained Suzme or Greek yogurt

Method

Fill a sauté pan with boiling water halfway up the sides. Bring to a simmer and add salt. Slide the fish into the water and cook gently for 10 minutes, then lift out using a slotted spoon. Put into a bowl and leave to cool. Flake the fish flesh. 

Soak the bread for 2 minutes in enough warm water to just cover, then drain and squeeze out excess moisture. Crumble, then add to the fish with the onion, herbs, lemon zest and juice and cinnamon. Season. Mix everything together with your hands, then add the egg and olive oil. Mix again and taste for seasoning. 

Set out a large flat bowl – a pasta bowl is good – and put the seasoned flour in. Using wet hands, form the fish mixture into 12 small patties, setting them on a tray. 

Spread some double thickness kitchen paper on the counter or a large plate – this is where you will put your cooked patties. Coat the patties with the flour, turning each over, and put them on a plate. Heat 1-2 tbsp olive or groundnut oil in a nonstick frying pan, then cook the patties in batches over a medium-high heat for about 2 minutes 30 seconds on each side, adding more oil as needed. They should be golden brown on the outside and piping hot and soft inside. As each batch is ready, put them onto the kitchen paper. 

Finely chop the preserved lemon, removing any seeds. Stir the flesh, pickling juice and garlic into the yogurt. Serve the patties with the lemon-garlic yogurt and a salad of finely sliced red onions tossed with sumac, parsley, lemon juice, seasoning and extra virgin olive oil, and a bowl of pickled chillies too, if liked.

Recipe courtesy of Waitrose & Partners

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This spinach börek recipe is made with simple, everyday ingredients you can easily find at your local grocery store. Recipe by Aysegul Sanford of Foolproof Living.

Ingredients 

FOR THE SPINACH AND FETA FILLING:

1 tablespoon olive oil, or any vegetable oil such as avocado oil

1 medium-size onion, peeled and chopped

16 oz. baby spinach leaves , washed and dried

1/4 teaspoon kosher salt* 

1/4 teaspoon black pepper

8 oz. crumbled feta cheese

FOR THE MILK YOGURT MIXTURE:

3 tablespoon olive oil, or any vegetable oil such as avocado oil

½ cup whole milk

1 large egg

2 tablespoons plain whole-milk yogurt

1/2 teaspoon salt

1/4 teaspoon black pepper

FOR THE LAYERS:

1 package of Phyllo Dough*, thawed overnight in the fridge

2 egg yolks

2 tablespoons sesame seeds

½ teaspoon Nigella seeds, optional

Instructions 

Cook the filling: Heat 1 tablespoon of olive oil in a large pan at medium heat. Add the chopped onion and cook, stirring frequently, until translucent, 4-5 minutes. Add the spinach, salt, and pepper. Cook it, tossing it every few minutes using kitchen tongs, until the spinach loses most of its volume, around 5 minutes. Give it a stir and turn the heat off. Let it cool for 15 minutes.

Preheat the oven to 350 degrees F.

Make the yogurt milk mixture: Whisk olive oil, milk, egg, yogurt, salt, and black pepper in a bowl until combined.

To assemble: Line a baking sheet (mine is 12X17) with parchment paper. In a single layer, place sheets of phyllo dough onto the parchment paper. Use as many sheets as you need to make sure that the pan’s whole surface is covered. It is okay if some filo is overhanging on the sides.

Place another layer of phyllo on top of the first, again making sure that the bottom of the pan is covered. Pour 3-4 tablespoons of the milk mixture on the top layer of dough and brush it over the filo sheets, making sure that it is evenly spread.

Stack another two layers of phyllo dough on top of the first two. Again, brush the milk mixture over the top phyllo sheet. Then, cover the top sheet with one more layer of phyllo dough—not two. Do not brush the top sheet with the milk mixture again.

Spread the now-cooled spinach and crumbled feta cheese evenly over the top layer of phyllo sheets.

Place another two layers of phyllo sheets over the filling, covering it completely. Brush another 3-4 teaspoons of the milk mixture over the topmost sheet. Then, place two final layers of phyllo dough on top of the washed layer, and brush the top with the milk mixture. You should have 9 layers of dough in total.

If there are sheets overhanging on the side, fold them in towards the pastry’s center and make sure that they are brushed with the milk mixture. At this point, the borek should look nicely moist and tightly packed.

Using a sharp knife, pre-slice borek into 12 equal pieces (please refer to the video for a visual).

Mix egg yolks in a bowl.

Brush each slice with egg yolk and sprinkle with sesame seeds and nigella seeds if using.

Bake in the oven for 30-35 minutes or until it turns golden brown.

Let it cool for a few minutes, slice, and serve while it is still warm.

Notes:

Prior to adding salt to the filling, it is good to taste your feta cheese and determine if you need more salt or not.

If you have time, I recommend letting your borek rest before baking it. Simply cover the baking sheet with plastic wrap and place it in the fridge. Let the pastry rest for a few hours or up to overnight. Then, bake as usual.

Depending on the size of the sheet pan you are using, you may not need to use the whole package of phyllo dough. 

Strain your veggie mixture: If your sauteed veggie mixture has any liquid, I suggest straining it in a colander before using it as a filling. Too much liquid will turn your pastry soggy.

Don’t worry about torn phyllo dough: Phyllo dough is so delicate that it may tear while you work with it. Don’t worry! You can easily pinch phyllo dough back together, and a few tears won’t ruin the dish.

Images by Aysegul Sanford

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Each region of Turkey offers its own unique flavours and culinary traditions, making Turkish cuisine a vibrant and flavorful experience. From the rich olive oils of the Aegean to the spicy kebabs of the Southeast, the country’s diverse landscape is mirrored in its food. Exploring Turkish cuisine is not just a journey through flavours but also a journey through the history and culture of a remarkable country.

Here are some specialities from different regions of Turkey:

Istanbul and Marmara Region

Köfte: Meatballs made from ground beef or lamb mixed with spices and herbs.

Lüfer: Bluefish, often grilled or baked, is a staple of Istanbul’s seafood offerings.

Simit: A circular bread encrusted with sesame seeds, often enjoyed with tea.

Aegean Region

Zeytinyağlılar: Vegetables cooked in olive oil, reflecting the abundant use of olive oil in this region’s cuisine.

Izmir Kofte: Meatballs with a blend of spices, typically cooked with potatoes and tomatoes.

Çöp Şiş: Small skewers of marinated lamb, grilled to perfection.

Mediterranean Region

Kebabs: Particularly Adana kebab, known for its spicy minced meat.

Piyaz: A refreshing salad made with beans, onions, parsley, and a tangy dressing.

Baklava: Rich, sweet pastry made of layers of filo filled with chopped nuts and sweetened with syrup or honey.

Central Anatolia

Mantı: Tiny dumplings filled with minced meat, served with yogurt and garlic sauce.

Etli Ekmek: A thin, pizza-like bread topped with ground meat, similar to lahmacun.

Tirit: A traditional dish made with lamb, bread, and a flavorful broth.

Eastern Anatolia

Künefe: A dessert made from shredded filo pastry, soaked in sweet syrup, and layered with cheese.

Cağ Kebabı: A unique type of kebab where marinated lamb is skewered and cooked horizontally.

Ayran Aşı: A cold soup made with yogurt, rice, and herbs, perfect for hot summer days.

Southeastern Anatolia

Lahmacun: Thin, crispy flatbread topped with a mixture of minced meat, vegetables, and herbs.

Künefe: Originating from this region, this cheese-filled pastry is a must-try.

Firik Pilavı: A pilaf made from green wheat (freekeh), often cooked with lamb or chicken.

Black Sea Region

Hamsi: Anchovies, a staple in this region, prepared in numerous ways including fried and baked.

Mıhlama: A hearty dish made from cornmeal, cheese, and butter.

Kara Lahana: Black cabbage stew, reflecting the region’s love for hearty and comforting dishes.

Whether savoured at a bustling street market, a family-run lokanta, or a fine-dining restaurant, Turkish cuisine tells the story of a nation where traditions blend with creativity. It is more than food—it is a cultural tapestry woven with history, hospitality, and heart, inviting every visitor to experience Turkey one bite at a time.

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Yoghurt with Cucumber (Cacık)

Serves 4

Ingredients

500 gr. plain yoghurt

2 medium size cucumbers

1 tsp salt

2-3 sprigs dill

1 tsp dried mint

1 clove of garlic (crushed)

2 tbsp olive oil

Method

Peel the cucumbers and cut them into very small, thin pieces. Sprinkle with salt and leave to one side.

Put the yoghurt in a bowl. Beat it well with a fork or a whisk, slowly adding up to one cup of water.

Add the salted cucumbers and crushed garlic. Sprinkle with chopped dill and dried mint.

Slowly drizzle the olive oil on top.

Serve chilled.

Afiyet olsun!

The post Recipe: Yoghurt with Cucumber (Cacık) appeared first on Fethiye Times.

While Fethiye is well known for its turquoise coastlines and lush nature, its local cuisine is just as rich and vibrant — and Mercimek Yoğurtlama  is a true hidden gem that deserves a spot on your table.

What is Mercimek Yoğurtlama ?

A refreshing and nutritious dish made with green lentils, garlicky yogurt, and a drizzle of crispy pepper-infused olive oil, Mercimek Yoğurtlama  is both comforting in winter and cooling in summer. Served as a meze or light main, it’s a simple yet deeply flavourful recipe rooted in local tradition.

Want to try it yourself? Here’s the Fethiye-style recipe:

Ingredients:

• 500g dry green lentils
• 500g strained or regular yogurt
• 2–3 cloves garlic
• 1 tbsp butter
• ½ tea glass olive oil
• 4–5 dried red peppers (hot or sweet)
• Salt
• Water

How to Make It:

1. Boil lentils until tender, changing the water once to reduce gassiness.
2. Sauté in butter with a pinch of salt.
3. Mix yogurt with crushed garlic.
4. Combine cooled lentils with the garlic yogurt.
5. Heat olive oil with dried peppers until they sizzle (don’t burn!).
6. Drizzle pepper oil over the yogurt mixture. Garnish with fresh herbs if you like.

Local Tip: Use strained yogurt for a thicker consistency and don’t overcook the lentils — they should hold their shape.

Where to Eat It in Fethiye?

Look for traditional restaurants in Fethiye town centre or the surrounding villages serving authentic home-style meals — Mercimek Yoğurtlama  might just surprise you!

Rediscover Fethiye through its flavours. Try this dish at home and bring a taste of the Turkish coast to your kitchen.

Source: Fethiye TV

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Be a better cook Try to get your flatbreads stretched out nice and big for these – you want a large surface area to spread the lamb mixture over, as you don’t want it too thick or it won’t cook through properly.

The double baking tray trick A baking stone will give you the crispest base but if you don’t have one you can put 2 baking trays on top of each other to absorb more heat.

To make this recipe, you’ll also need a batch of flatbread dough.

Ingredients

1 batch flatbread dough in 6 balls, at room temperature

1 red onion, finely sliced

30g parsley, finely chopped

2 tbsp sumac

1 lemon, cut into wedges

Fine semolina or plain flour to dust

450g jar roasted red peppers, drained and cut into thin strips

250g greek yogurt, whisked

For the topping

1 onion, roughly chopped

2 medium tomatoes, roughly chopped

1 long red pepper, deseeded and roughly chopped

30g parsley, roughly chopped

4 garlic cloves, roughly chopped

1 red chilli, roughly chopped

1 tbsp tomato purée

2 tbsp shawarma spice mix

250g lamb mince, ideally 20% fat

Specialist kit

Baking stone, or try the double baking tray trick (see ‘before you start’)

Method

Put all the topping ingredients (except the lamb) in a food processor with a good pinch of salt, then whizz to a coarse, wet paste. Add the lamb mince and whizz again – you really want to break down the mince into a paste. If your food processor isn’t big enough, you can knead the mince and whizzed for 2-3 minutes. Transfer to a bowl. The consistency should be quite wet and easily spreadable – if it’s a bit too firm, add a splash of water. Keep in the fridge until needed.

Heat your oven to the hottest it can possibly go, with a baking stone on a tray inside to warm up (or heat your pizza oven – aiming to get it to 450°C). Mix the red onion, parsley and sumac together in a large bowl and squeeze over a little lemon juice from the wedges.

Dust a work surface with semolina or flour and stretch out a dough ball, then spread an even layer of the lamb mixture all over the top, leaving the edge exposed. Top with some strips of red pepper, then cook for 8-12 minutes in the oven or 2-3 minutes in a pizza oven.

Pipe, spoon or drizzle the yogurt on top of the flatbread, then add a pile of the onion salad and serve with lemon wedges. Cook the rest of the flatbreads in the same way.

Recipe courtesy of delicious magazine

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The origin is somewhat uncertain, it is thought that the dish may have originated in the territories of the Mongol Empire. Some variations may be traced back to the Uyghur people of northwest China. One of the earliest mentions of manta is found in the 1330 manuscript Yinshan Zhengyao by Hu Sihui, a court therapist in service of the Yuan Dynasty.

It is a shared culinary heritage that the nomadic Turkish tribes brought with them when they travelled from Central Asia towards Anatolia, today’s Türkiye, during the 13^th century.  According to author Holly Chase, “Turkic and Mongol horsemen on the move were supposed to have carried frozen or dried mantı, which could be quickly boiled over a campfire”

Migrating Turkic-speaking peoples brought the dumpling with them to Anatolia, where it evolved into the Turkish mantı. When the Tatars settled into the central Kayseri region of modern-day Türkiye, the area became known for its Kayseri mantısı.

Kayseri mantısı

Kayseri mantısı is tiny and served with yoghurt, melted butter flavoured with Aleppo pepper, dried mint and seasoning, In Kayseri, when a couple is engaged to be married, the mother of the groom visits the bride’s house and during this visit, the bride should prepare mantı for her prospective mother-in-law. The smaller the mantı dumplings are, the more skilful the bride is considered to be in the kitchen. Traditionally the dumplings prepared for the prospective mother-in-law are supposed to be so small that 40 of them can fit into one spoon. 

Mantı may be made from shredded meat of quail, chicken or goose in some regions of Türkiye, while boş mantı (“empty dumpling”) lacks filling entirely.

Turkish cuisine includes also other dumplings similar to mantı, such as hingel and Tatar böreği. These are typically larger than Kayseri mantısı.

How to make Turkish mantı 

Although you can easily find mantı in shops and supermarkets, there’s nothing quite like having a go at making your own. Here’s a recipe from Ozlem’s Turkish Table.

Mantı, Turkish dumplings with ground meat, onion and spices

Serves 4 people

Dough ingredients: 

300gr/ 2 cups/ 10 ½ oz. all-purpose plain flour (plus a little extra for rolling)
1 egg, beaten
4 fl. oz. / ¼ cup water

30ml/2 tbsp. olive oil
5ml/1 tsp sea salt

For the filling: 

225gr/8oz ground beef or lean ground lamb
1 onion, grated or very finely chopped
Salt and freshly ground black pepper

For the garlic yoghurt: 

500gr/2 ¼ cups thick and creamy plain yoghurt

1 -2 garlic cloves, crushed and finely chopped

Salt to taste

For the sauce:

15ml/1 tbsp. Turkish hot pepper paste, (biber salcası) or tomato paste

60ml/4 tbsp. olive oil

10 ml/2 tsp. dried mint (kuru nane)

5 ml/1 tsp. (or more) ground sumac (optional)

5 ml/ 1 tsp. (or more) Turkish red pepper flakes (chilli flakes, pul biber)

Method

Preheat the oven to 180 C / 350 F

First, make the dough. Sift the flour and salt into a wide bowl and make a well in the middle. Pour in the beaten egg and the water and using your hands, draw the flour into the liquid and mix into a dough. Pour in the olive oil and knead the dough for about 5-8 minutes, until it is smooth and elastic. Mantı dough needs to be quite hard; cover the dough with a cling film or kitchen towel and leave it to rest in a cold place or in the fridge for 30 minutes.

While the dough is resting, make the filling. Grate or finely chop the onion and combine it with the ground meat. Season with salt and ground black pepper and mix well.

In a separate bowl, beat the yoghurt with the garlic and season with salt to your taste.

Cut the dough into 3 pieces. Working one piece of dough at a time (and cover the rest of the dough pieces with a damp towel in the meantime so they don’t dry out), roll the dough as thinly as you can into a sheet, on a lightly floured surface. Using a sharp knife, cut the dough into small squares (roughly 2.5cm/1in). Spoon a little of the filling, rounded at a size of half a chickpea, into the middle of each square.

Pinch the opposite corners to form a little pouch and press the seams together to seal firmly.

Bake uncovered for 10 minutes until the mantı dumplings start to get light golden.

Repeat with the rest of the dough and place the stuffed dumplings in a greased oven-proof dish, stacking them next to one another. Bake uncovered for 10 minutes until the mantı starts to get light golden. Take them out of the oven and cool them. You can freeze some of the baked mantı in a sealed bag for up to 3 weeks.

Pour the hot water and pinch of salt into a large pan and bring to a boil. Place the baked dumplings gently into the boiling water and simmer for about 8- 10 minutes, until they are cooked. Once cooked, drain the water and return the mantı to the pan. Drizzle a little oil over them so that they don’t stick together.

While mantı is cooking, prepare your sauce. Heat the oil in a wide pan and add the hot pepper paste, biber salcasi or tomato paste. Stir in the red pepper flakes, dried mint and sumac, combine well and simmer for 1-2 minutes.

Arrange mantı on a warm serving dish and spoon the garlic yoghurt over them. Drizzle spices-infused olive oil and tomato/red pepper paste sauce over the garlic yoghurt. You can decorate with extra red pepper flakes, dried mint and sumac and serve immediately.

Please follow the link below for Ozlem’s recipe for vegetarian mantı.

Vegetarian mantı, Turkish dumplings with sautéed onions, chickpeas and spices

Afiyet Olsun

Source: Wikipedia/Ozlem’s Turkish Table

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