Dive into the heart of Central Anatolian cuisine with this meticulously detailed, authentic Kayseri Manti recipe! We are sharing the insider tips and *Professional Cooking Techniques* for these famous, tiny Turkish dumplings, learned directly from a native Kayseri expert (my mother-in-law!). This comprehensive tutorial ensures you achieve the truly delicate, traditional flavor.
This video is a longer guide designed to ensure your Manti dough is perfectly elastic (thanks to our 20-minute kneading technique and olive oil secret, key components of *Food Science* applied to dough development!) and your lean meat filling is packed with traditional spices. Mastering the delicate folding process, known as ‘2-bez Manti,’ is crucial, and we walk you through every step, emphasizing precision and *Culinary Education*.
From mixing the robust, savory ground meat filling to creating the iconic buttery, spiced tomato sauce and serving it with cooling garlic yogurt and tart sumac, this is the definitive guide to preparing this *Gourmet* dish at home. If you enjoy deep dives into traditional global recipes, prioritizing *Nutrition* and *Healthy Living* principles, hit subscribe!
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AUTHENTIC KAYSERI MANTI RECIPE
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DOUGH INGREDIENTS:
* 3 cups All-Purpose Flour
* 1 tsp Salt
* 1 medium Egg
* 1 cup Water (added gradually)
* 1 tsp Olive Oil (for sheen)
FILLING INGREDIENTS:
* 5.3 oz Lean Ground Meat
* 1 medium Onion (grated or finely chopped)
* 5-6 sprigs Parsley
* 1 tsp Olive Oil
* 1 tsp Black Pepper
* 2 tsp Paprika (sweet or a mix)
* 1 tsp Salt
* 1 tsp Dried Savory
SAUCE & COOKING:
* 1/4 cup Olive Oil
* 1 tsp Paprika
* 1 tsp Tomato Paste
* 1 tsp Sweet Paprika
* 1 tsp Sugar
* 1 tsp Salt
* Water (for boiling)
* 2 cups Cold Water (added during cooking)
* 4-5 tbsp Manti Cooking Water (for sauce)
GARNISH:
* Garlic Yogurt
* Sumac
* Melted butter (optional)