Tatar Boregi or Manti (Turkish Dumplings)

Recipe by Member 610488
READY IN: 1hr 5mins




  • Combine filling ingredients (food processor works great) and chill.
  • Cut the wraps diagonally, ie. two triangles per wrap. Take approximately half a teaspoon of filling in the shape of a ball and put in the center of each triangle. Have a cup of water nearby, and use your little finger to dampen the sides of each triangle (so the dough will stick) and close them up.
  • Place the manti on floured baking sheet. Repeat with the rest of the wrappers and filling.
  • Put all the uncooked manti into the big size Ziploc or in a container with the lid. Keep them in the freezer at least for a day.
  • When ready to cook, remove from bag and place on a plate an hour before cooking. Fill a large pot with water, add pinch of salt and 1 tbsp olive oil and bring to boil over medium high heat. Add the manti and stir gently to keep them from sticking to each other. Do not crowd the pot.
  • Cook for exactly 9 minutes and then drain. Put on plates.
  • While the manti boil, fry the butter in a small pan mixed with the red pepper until browned. When ready to serve, put some garlic yogurt on top of the manti, then drizzle the fried butter over the top.