Every country has its own take on dumplings, and in Turkey, that distinction belongs to manti. With roots tracing back to Central Asia, this dish journeyed across regions influenced by the Mongol Empire before becoming a beloved staple in Ottoman cuisine.

Traditional Turkish manti consists of tiny, hand-folded dumplings filled with seasoned minced meat, typically lamb or beef. These delicate parcels are then boiled or steamed and served with a rich garlic yogurt sauce, often drizzled with melted butter infused with paprika or red pepper flakes for an extra layer of warmth and flavor.

Each region in Türkiye adds its own unique twist. Some areas craft larger, doughier manti, while others prefer miniature versions, boasting an impressive ratio of filling to dough. Whether enjoyed in its classic form or with local variations, manti remains a cherished symbol of Türkiye’s deep-rooted culinary traditions.

Where to Eat the Best Manti in Türkiye?

For an authentic and unforgettable manti experience, head to the Central Anatolian region, particularly the city of Kayseri—the undisputed capital of bite-sized manti.

Kayseri’s manti stands out for its meticulous preparation and miniature size, with locals boasting that 40 dumplings should fit onto a single spoon! This city’s culinary masters skillfully fold each dumpling by hand, creating tiny, flavor-packed parcels that are then boiled and served with the traditional garlic yogurt sauce and buttery paprika drizzle.

For the ultimate experience, seek out family-run eateries or historic manti restaurants in Kayseri, where recipes have been passed down through generations. Pair your dish with a glass of fermented purple basil juice (şalgam) for a true local touch!