Beef Manti

Manti are Turkish dumplings filled with spiced meat & or vegetables. This dish has many roots in eastern kitchens such as China, Russia, Turkey, Bosnia, & Afghanistan.  When I was created this recipe, I was inspired primarily by the Turkish style.  My Manti are just a little bigger than what you may find in Turkey.  And I serve mine with a butternut squash puree & harissa oil.  Let’s be honest tho… all Manti are delicious.  

Equipment: Scale, Mortar & Pestle, Bench Scraper, Peeler, Blender, Strainer, (2) Pot, Spider, Pastry Brush
Serves: 2-4
Level: Medium

Shopping List

¼ Bunch Cilantro
¼ Bunch Mint
¼ Bunch Parsley
2 Lb 10½ Oz Butternut Squash
13 Oz Spanish Onion, sliced 
2 Each Garlic Cloves

Dry Goods
4 Tablespoon Black Peppercorns whole
3 Teaspoon Allspice, whole
4 Tablespoon Cumin
3 Tablespoon Coriander
1 Tablespoon Aleppo
1 Tablespoon Kosher Salt
2 Tablespoon Neutral Oil
¼ Teaspoon Saffron, (optional)
4 Oz Harissa Oil

1 Lb  Ground Beef
½ Lb  Ground Pork

6 Tablespoon Unsalted Butter

1 Pack Wonton Wrappers
1 Each Whole Egg

Kofte Spice

Yield: ½ Cup | 78g

4 Tablespoon | 25 g Black Peppercorns whole
3 Teaspoon | 6 g Allspice, whole
4 Tablespoon | 28 g Cumin
3 Tablespoon | 14 g Coriander
1 Tablespoon | 5 g Aleppo

  1. In a pan, toast peppercorns, allspice, cumin, & coriander
  2. Transfer to a mortar & pestle.
  3. Grind to a fine consistency.

Tips: You can use a blender to grind up your spices. After grinding, make sure to allow the spices to settle before opening the top.

Beef Farce


1 Lb | 454 g  Ground Beef
½ Lb | 227 g  Ground Pork
⅓ Oz | 10 g Parsley, chopped
1 Oz | 25 g Spanish Onion, small diced
2 Tablespoon | 12 g  Kofte Spice (see above)
1 Tablespoon | 15 g  Kosher Salt

  1. In a bowl, add ground beef, ground pork, chopped parsley, diced onions & salt
  2. Mix well & cook to taste for seasoning.

Tips: If you don’t like pork you can replace it with additional beef, lamb, potatoes, mushrooms, or beans.

Saffron Butternut Squash
yield: 36 Oz


2 Tablespoon | 16 g Neutral Oil
2 Lb 10½ Oz | 1210 g Butternut Squash
12 Oz | 340 g Spanish Onion, sliced 
2 Each | 10 g Garlic Cloves
6 Cup | 1350 g  Water or to cover
¼ Teaspoon | ½ g Saffron, (optional)
6 Tablespoon | 70 g Unsalted Butter, cubbed & cold

  1. In a pot over medium heat, add oil, squash, onion & garlic.  
  2. Sweat vegetables without forming any color.
  3. Lightly season with salt.
  4. Add water to cover squash.
  5. Bring to boil & reduce to simmer.
  6. Cook squash until it has become soft & mushy (30-45 minutes).  The liquid should be reduced by ¾.
  7. Strain out liquid, but do not throw away.
  8. Blend squash until smooth.
  9. Once smooth, puree in cold butter until incorporated.
  10. Strain through a sieve into a bowl.
  11. Add in saffron & adjust seasoning with salt.


Building & Cooking


2 Oz | 6 g Farce (above)
1 Pack Wonton Wrappers
1 Each Whole Egg, whisked

  1. Place 1/2 Oz of farce onto a wonton wrapper.
  2. Brush lightly with egg wash along all 4 edges.
  3. Bring point to point of all four corners.
  4. Be sure to push out all of the air when sealing each Manti.
  5. When finished sealing, place onto a pan lined with parchment paper & dusted with cornstarch.
  6. Lay a damp lint-free towel on top.
  7. To cook, boil in lightly seasoned water for 2 minutes.

Tips: When using wonton wrappers, make sure to cut to 3 inch by 3 inch. See the recipe below if you’d like to make your own dough.



4 Each Manti (per person)
2 Oz Tablespoons Butternut Squash Puree (per person)
4 Oz As needed Harissa Oil
¼ Bunch Cilantro
¼ Bunch Mint

  1. Bring a pot of water to a boil & season with salt.
  2. Carefully place Manti into water & boil for 2 minutes.
  3. Add butternut squash puree to plate.
  4. Using a spider, take out manti & drain off excess water.
  5. Place on top of puree & garnish with harissa oil.
  6. Chop herbs & sprinkle on top.
  7. Serve Hot.

Tips: You can use a blender to grind up your spices. After grinding, make sure to allow the spices to settle before opening the top.

Manti Dough


3.5 Cup | 500 g AP Flour
1 Teaspoon | 5 g  Kosher Salt
1 Each | 57 g  Whole Large Eggs
7 Vol Oz | 195 g  Water, warm
As needed Cornstarch

  1. In a mixing bowl with dough hook, add flour, salt, warm water, & whole egg.
  2. Mix on low for 8 minutes or until dough forms.
  3. Wrap dough in plastic & let rest for 20-30 minutes.
  4. Using a rolling pin, Roll out dough to fit through pasta machine.
  5. Roll out to #2 setting, you should just be able to see your hand through the dough.
  6. Dust with cornstarch & brush off excess.
  7. Cut into 3 inch by 3 inch squares.
  8. Stack together & wrap in plastic wrap.
  9. Store in fridge for 2 days or store in freezer up to 1 month.

Tips: If your dough is not coming together, add a little more water. If you’re cooking at a higher altitude, you may need to add up to 10% more water.

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