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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":430,"serveWith":436,"variations":438,"ingredients":448,"instructions":512,"pronunciation":540,"substitutions":541,"slug":554,"title":555,"shortTitle":556,"nativeName":557,"countrySlug":558,"region":559,"baseServings":560,"prepMinutes":561,"cookMinutes":562,"restMinutes":563,"difficulty":564,"course":565,"diet":567,"mainIngredients":570,"images":571,"keywords":581,"publishedAt":588,"updatedAt":588,"authorSlug":589,"summary":590,"localeSlug":554,"alternates":591},[394,397,400,403,406],{"answer":395,"question":396},"Kayseri tradition prizes tiny mantı — the old boast is forty on a spoon — but that is a point of local pride, not a requirement. Squares of about 2.5 cm, folded into parcels roughly the size of a thumbnail, cook evenly and taste exactly right. Larger ones need an extra minute in the water and feel more like ravioli than mantı.","How small do the dumplings really need to be?",{"answer":398,"question":399},"Almost always because the dough edges dried out before sealing, or the filling was too wet. Keep unrolled dough covered with a damp cloth, dab the edges with water before pinching, and squeeze the juice out of grated onion before mixing it into the meat. Also keep the water at a steady simmer rather than a rolling boil, which knocks the parcels apart.","Why did my mantı burst open while boiling?",{"answer":401,"question":402},"Yes, and most Turkish households do. Fold the whole batch, freeze the raw dumplings spread out on a floured tray, then transfer them to bags once hard. They keep three months and go straight from freezer to boiling water. Do not refrigerate raw mantı overnight — the filling releases moisture and the dough goes gluey.","Can I make mantı ahead of time?",{"answer":404,"question":405},"Mantı share a name and an ancestry with dumplings across Central Asia — Uzbek and Afghan manti are steamed and much larger, Korean mandu are pan-fried or in soup, Armenian manti are baked open-topped. The Turkish Kayseri version is unusual for being boiled and then served under a sauce of garlic yogurt and spiced butter, which makes it eat more like a saucy pasta dish than a standalone dumpling.","What is the difference between mantı and other dumplings?",{"answer":407,"question":408},"Cool, not fridge-cold. The contrast between cool yogurt, hot dumplings and sizzling butter is the whole architecture of the dish. Let the yogurt sit out while you cook, beat it smooth with a little of the cooking water so it pours rather than clumps, and spoon it over the drained mantı right before the butter goes on.","Is the yogurt supposed to be cold?",[410,411,412,413,414,415],"Rest the dough at least 30 minutes under a bowl. Unrested dough springs back and you will never get it thin enough.","Work with one quarter of the dough at a time and keep the rest covered — dry edges will not seal and the dumplings burst in the water.","Grate the onion and squeeze out most of its juice into the meat, discarding the pulp if it looks wet. Watery filling makes soggy dough.","Take the yogurt out of the fridge and beat it smooth with a splash of the pasta water; cold yogurt straight from the tub seizes into lumps on hot dumplings.","Boil in plenty of salted water and lift the dumplings out with a spider rather than draining in a colander, where they crush each other.","To freeze, spread raw mantı on a floured tray until solid, then bag them. Boil from frozen and add two minutes.","🥟","Mantı are Turkish dumplings, and in Kayseri they are made deliberately, almost absurdly small — squares of thin dough pinched around a bead of spiced minced lamb, boiled for a few minutes, then spooned into a bowl and covered with cold garlic yogurt and hot paprika butter. The eating experience is the point: soft dough, a savory bite of meat, sour cool yogurt and warm spiced fat all arriving in the same spoonful, with dried mint rubbed over the top. Nothing about it is fast — folding several hundred dumplings takes an evening — but the dough is four ingredients and the sauces take ten minutes, so the only real skill required is patience with your fingertips.","The word mantı travelled with Turkic peoples across Central Asia, and versions of it turn up along the whole length of that migration: Chinese mantou, Korean mandu, Uzbek and Afghan manti the size of a fist, Armenian manti baked crisp in the oven, Georgian khinkali twisted at the top. What makes the Kayseri version distinct is scale. Anatolian cooks shrank the dumpling until it became something closer to pasta than to a filled bun, and then reframed the whole dish around sauce rather than around the parcel itself.\n\nKayseri, in the middle of Anatolia, is where this smallness became a matter of local pride. There is a much-repeated saying that a prospective bride was judged on whether she could fit forty mantı onto one spoon — folklore rather than documented custom, but it tells you exactly what the town values. Commercially made mantı sold dried in Turkish markets is still graded by how many pieces fill a spoon, and the smallest grades cost the most. In practice, a home cook aiming for roughly fingernail-sized squares is doing fine; the dish does not become less good at 15 to a spoon.\n\nMantı is winter food and gathering food. Families fold in batches, freeze trays of raw dumplings, and boil them through the cold months. The sauce is nearly non-negotiable — thick yogurt beaten smooth with crushed garlic, and butter bloomed with sweet paprika or Turkish pul biber — though households argue about whether tomato paste belongs in the butter and whether sumac has any business near the bowl. The one thing everybody agrees on is that the yogurt should be cool when it hits the hot dumplings, so the temperature contrast is part of the flavor.","Cooked mantı does not keep well — the dough bloats and the yogurt separates, so boil only what you will eat. Raw dumplings, however, freeze beautifully: open-freeze on a floured tray, bag once solid, and they hold for three months. Boil straight from frozen without thawing, allowing an extra two minutes. Leftover garlic yogurt keeps two days refrigerated; the paprika butter can be remelted from the fridge.",[421,422,423,424],"A dough of just flour, egg, water and salt, rested properly so it rolls thin without fighting back.","Filling seasoned with grated onion juice rather than chunks, so the parcels stay small and seal cleanly.","Realistic about size — aim for small, not competitive, and the dish tastes the same.","Freezer-friendly: the folding session produces several meals, not just tonight's dinner.",[426,427,428,429],"Rolling pin (or pasta machine)","Large pot","Spider skimmer or slotted spoon","Small saucepan for the butter",{"fat":431,"carbs":432,"fiber":433,"sugar":434,"protein":431,"calories":435,"estimated":8},28,62,3,9,610,[437],"A bowl of cacık on the side, and hot black tea afterwards rather than during.",[439,442,445],{"name":440,"description":441},"Fırın mantısı","Oven-baked mantı: the raw dumplings are toasted dry in a hot oven until golden, then simmered in stock until they drink it up. Nuttier and less delicate.",{"name":443,"description":444},"Tomato butter mantı","Many households whisk a spoon of tomato or pepper paste into the melting butter, turning the topping deep red and slightly tangy.",{"name":446,"description":447},"Meatless mantı","Filled with mashed potato, onion and black pepper — a common Anatolian version during Lent-style fasting periods and for vegetarians at the table.",[449,455,460,465,468,473,476,481,485,486,491,495,499,502,504,508],{"qty":450,"ref":451,"name":452,"unit":453,"group":454},300,"flour","plain flour, plus more for dusting","g","For the dough",{"qty":456,"ref":457,"name":458,"unit":459,"group":454},1,"eggs","egg","piece",{"qty":461,"name":462,"note":463,"unit":464,"group":454},120,"warm water","add gradually — flours vary","ml",{"qty":456,"name":466,"unit":467,"group":454},"fine salt","tsp",{"qty":469,"ref":470,"name":471,"unit":453,"group":472},250,"lamb","ground lamb, not too lean","For the filling",{"qty":456,"ref":474,"name":475,"unit":459,"group":472},"onion","small onion, grated and squeezed dry",{"qty":477,"ref":478,"name":479,"unit":480,"group":472},2,"parsley","flat-leaf parsley, very finely chopped","tbsp",{"qty":482,"ref":483,"name":484,"unit":467,"group":472},0.5,"black-pepper","black pepper, freshly ground",{"qty":456,"name":466,"unit":467,"group":472},{"qty":487,"ref":488,"name":489,"unit":453,"group":490},500,"yogurt","thick full-fat yogurt, at room temperature","For the garlic yogurt",{"qty":433,"ref":492,"name":493,"unit":494,"group":490},"garlic","garlic, crushed to a paste with a little salt","clove",{"qty":496,"ref":497,"name":497,"unit":453,"group":498},60,"butter","For the paprika butter",{"qty":456,"ref":500,"name":501,"unit":467,"group":498},"paprika","sweet paprika",{"qty":456,"name":503,"unit":467,"group":498,"optional":8},"pul biber (Aleppo-style pepper flakes)",{"qty":456,"ref":505,"name":506,"unit":467,"group":507},"mint","dried mint, rubbed between your palms","To finish",{"qty":509,"name":510,"unit":511,"group":507,"optional":8},null,"sumac","to taste",[513,518,521,525,529,533,537],{"tip":514,"text":515,"title":516,"timerSeconds":517},"The dough should feel almost too dry at first. It softens noticeably as it rests.","Mix {qty:flour} of flour with the salt, beat in the egg, then add the warm water bit by bit until you have a firm, slightly stiff dough — stiffer than pasta dough. Knead 8 minutes until smooth and springy, then cover with an upturned bowl and rest for 30 minutes.","Make and rest the dough",1800,{"text":519,"title":520},"Grate the onion, squeeze out the juice into the lamb and discard the wet pulp. Add the parsley, salt and black pepper and work the mixture with your hand for a minute until it turns slightly sticky and holds together in a clump.","Mix the filling",{"tip":522,"text":523,"title":524},"If the sheet keeps shrinking back, walk away for five minutes and let the gluten relax.","Cut the dough into quarters and keep three covered. Roll the first piece on a floured surface into a sheet thin enough that you can just see the shadow of your hand through it, about 1 mm. Cut into 2.5 cm squares with a knife or pastry wheel.","Roll the dough thin",{"tip":526,"text":527,"title":528},"Any gap that shows filling will open in the water — pinch until the seam feels welded, not folded.","Place a bead of filling the size of a lentil in the centre of each square. Bring the four corners up to meet at the top and pinch the seams firmly closed, so the parcel looks like a tiny drawstring pouch. Set finished mantı on a floured tray without touching.","Fill and pinch",{"tip":530,"text":531,"title":532},"Off the heat is important. Paprika scorches in seconds and turns bitter.","Beat the yogurt with the garlic paste until pourable and completely smooth. In a small pan, melt {qty:butter} of butter over low heat until it foams and smells nutty, then take it off the heat and stir in the paprika and pul biber — the fat should turn brick red without the spice darkening or smelling burnt.","Make the two sauces",{"text":534,"title":535,"timerSeconds":536},"Bring a large pot of well-salted water to a gentle boil and drop in the dumplings in batches. Cook 5 to 7 minutes, until they float and the pinched seams look translucent while the dough underneath is still opaque. Lift them out with a spider, saving a cup of the water.","Boil the mantı",360,{"text":538,"title":539},"Loosen the garlic yogurt with a spoonful of the hot cooking water and spread it across warm bowls. Pile the drained mantı on top, pour the paprika butter over so it pools and streaks through the yogurt, then rub the dried mint between your palms over the whole bowl. Eat immediately, while the butter is still sizzling at the edges.","Assemble and serve","mahn-TUH",[542,546,550],{"note":543,"swap":544,"original":545},"Beef is just as common in Kayseri homes. Lamb tastes more distinctly Anatolian; beef is milder and easier to find.","Ground beef, or half beef and half lamb","Ground lamb",{"note":547,"swap":548,"original":549},"Not traditional and slightly softer once boiled, but it turns a four-hour project into a one-hour one. Trim them small.","Fresh wonton wrappers, cut into quarters","Homemade dough",{"note":551,"swap":552,"original":553},"Pul biber is fruity and mildly hot rather than sharp; paprika alone gives the color, the chile adds back the low heat.","Sweet paprika with a pinch of chile flakes","Pul biber (Aleppo-style pepper flakes)","turkish-manti","Mantı (Kayseri Dumplings with Garlic Yogurt)","Mantı","Kayseri mantısı","turkey","Kayseri, Central Anatolia",4,90,15,30,"hard",[566],"main",[568,569],"halal-friendly","nut-free",[451,470,488,492,497],[572,575,577,579],{"alt":573,"src":574},"Bowl of tiny Turkish mantı dumplings under white garlic yogurt with red paprika butter and dried mint","\u002Fimages\u002Frecipes\u002Fturkish-manti\u002Fhero.jpg",{"alt":573,"src":576},"\u002Fimages\u002Frecipes\u002Fturkish-manti\u002Fhero-16x9.jpg",{"alt":573,"src":578},"\u002Fimages\u002Frecipes\u002Fturkish-manti\u002Fhero-1x1.jpg",{"alt":573,"src":580},"\u002Fimages\u002Frecipes\u002Fturkish-manti\u002Fhero-4x3.jpg",[582,583,584,585,470,586,587],"manti","turkish dumplings","kayseri","garlic yogurt","anatolian","paprika butter","2026-08-19","dishroute-kitchen","Kayseri-style Turkish dumplings: pea-sized parcels of spiced lamb boiled until tender, then buried under garlicky yogurt and paprika butter with dried mint.",{"en":592},"\u002Frecipe\u002Fturkish-manti",{"items":594,"total":633,"page":456,"limit":600,"hasMore":862},[595,628,657,687,715,743,753,778,808,835],{"slug":596,"title":597,"shortTitle":598,"nativeName":598,"countrySlug":558,"region":599,"baseServings":600,"prepMinutes":601,"cookMinutes":602,"restMinutes":536,"difficulty":564,"course":603,"diet":605,"mainIngredients":607,"images":610,"keywords":620,"publishedAt":588,"updatedAt":588,"authorSlug":589},"turkish-baklava","Baklava (Gaziantep-Style Pistachio Phyllo in Syrup)","Baklava","Gaziantep",24,45,55,[604],"dessert",[606],"vegetarian",[608,609,497],"phyllo-dough","pistachios",[611,614,616,618],{"alt":612,"src":613},"Diamond-cut baklava pieces with visible golden phyllo layers and a bright green pistachio filling, glossy with syrup","\u002Fimages\u002Frecipes\u002Fturkish-baklava\u002Fhero.jpg",{"alt":612,"src":615},"\u002Fimages\u002Frecipes\u002Fturkish-baklava\u002Fhero-16x9.jpg",{"alt":612,"src":617},"\u002Fimages\u002Frecipes\u002Fturkish-baklava\u002Fhero-1x1.jpg",{"alt":612,"src":619},"\u002Fimages\u002Frecipes\u002Fturkish-baklava\u002Fhero-4x3.jpg",[621,622,623,624,625,626,627],"baklava","gaziantep","pistachio","phyllo","turkish dessert","ottoman","sugar syrup",{"slug":629,"title":630,"shortTitle":631,"nativeName":631,"countrySlug":558,"region":632,"baseServings":560,"prepMinutes":633,"cookMinutes":9,"restMinutes":563,"difficulty":634,"course":635,"diet":638,"mainIngredients":640,"images":642,"keywords":652,"publishedAt":588,"updatedAt":588,"authorSlug":589},"cacik","Cacık (Chilled Turkish Cucumber Yogurt with Mint)","Cacık","Nationwide",10,"easy",[636,637],"appetizer","side",[606,639,569,568],"gluten-free",[488,641,492,505],"cucumber",[643,646,648,650],{"alt":644,"src":645},"Shallow bowl of loose Turkish cacık with grated cucumber, dried mint and a drizzle of olive oil on top","\u002Fimages\u002Frecipes\u002Fcacik\u002Fhero.jpg",{"alt":644,"src":647},"\u002Fimages\u002Frecipes\u002Fcacik\u002Fhero-16x9.jpg",{"alt":644,"src":649},"\u002Fimages\u002Frecipes\u002Fcacik\u002Fhero-1x1.jpg",{"alt":644,"src":651},"\u002Fimages\u002Frecipes\u002Fcacik\u002Fhero-4x3.jpg",[629,653,641,654,655,656,585],"turkish yogurt","dried mint","meze","summer side",{"slug":658,"title":659,"shortTitle":660,"nativeName":661,"countrySlug":558,"region":662,"baseServings":560,"prepMinutes":563,"cookMinutes":496,"restMinutes":461,"difficulty":634,"course":663,"diet":664,"mainIngredients":667,"images":671,"keywords":681,"publishedAt":588,"updatedAt":588,"authorSlug":589},"imam-bayildi","İmam Bayıldı (Olive Oil Braised Stuffed Eggplant)","İmam Bayıldı","İmam bayıldı","Istanbul and the Aegean coast",[566,636],[665,606,666,639,569],"vegan","dairy-free",[668,474,669,670,492],"eggplant","tomato","olive-oil",[672,675,677,679],{"alt":673,"src":674},"Split braised eggplants filled with golden onion and tomato, glistening with olive oil on a shallow dish","\u002Fimages\u002Frecipes\u002Fimam-bayildi\u002Fhero.jpg",{"alt":673,"src":676},"\u002Fimages\u002Frecipes\u002Fimam-bayildi\u002Fhero-16x9.jpg",{"alt":673,"src":678},"\u002Fimages\u002Frecipes\u002Fimam-bayildi\u002Fhero-1x1.jpg",{"alt":673,"src":680},"\u002Fimages\u002Frecipes\u002Fimam-bayildi\u002Fhero-4x3.jpg",[682,683,684,685,686,655,626],"imam bayildi","stuffed eggplant","zeytinyagli","olive oil","turkish vegetarian",{"slug":688,"title":689,"shortTitle":690,"nativeName":691,"countrySlug":558,"region":692,"baseServings":560,"prepMinutes":693,"cookMinutes":693,"restMinutes":461,"difficulty":694,"course":695,"diet":696,"mainIngredients":697,"images":698,"keywords":708,"publishedAt":588,"updatedAt":588,"authorSlug":589},"iskender-kebap","İskender Kebap (Doner over Bread with Tomato and Butter)","İskender Kebap","İskender kebap","Bursa, Marmara",25,"medium",[566],[568,569],[470,669,497,488],[699,702,704,706],{"alt":700,"src":701},"Plate of İskender kebap with sliced lamb over bread cubes, red tomato sauce, melted butter and yogurt on the side","\u002Fimages\u002Frecipes\u002Fiskender-kebap\u002Fhero.jpg",{"alt":700,"src":703},"\u002Fimages\u002Frecipes\u002Fiskender-kebap\u002Fhero-16x9.jpg",{"alt":700,"src":705},"\u002Fimages\u002Frecipes\u002Fiskender-kebap\u002Fhero-1x1.jpg",{"alt":700,"src":707},"\u002Fimages\u002Frecipes\u002Fiskender-kebap\u002Fhero-4x3.jpg",[709,710,711,712,470,713,714],"iskender kebap","bursa","doner","turkish kebab","browned butter","tomato sauce",{"slug":716,"title":717,"shortTitle":718,"nativeName":718,"countrySlug":558,"region":719,"baseServings":560,"prepMinutes":720,"cookMinutes":721,"restMinutes":496,"difficulty":694,"course":722,"diet":724,"mainIngredients":725,"images":726,"keywords":736,"publishedAt":588,"updatedAt":588,"authorSlug":589},"turkish-lahmacun","Lahmacun (Turkish Thin Minced Meat Flatbread)","Lahmacun","Southeastern Anatolia",35,20,[723,566],"street-food",[568,666,569],[451,470,669,474,478],[727,730,732,734],{"alt":728,"src":729},"Thin Turkish lahmacun flatbread topped with minced lamb, parsley and sumac onions, with lemon wedges beside it","\u002Fimages\u002Frecipes\u002Fturkish-lahmacun\u002Fhero.jpg",{"alt":728,"src":731},"\u002Fimages\u002Frecipes\u002Fturkish-lahmacun\u002Fhero-16x9.jpg",{"alt":728,"src":733},"\u002Fimages\u002Frecipes\u002Fturkish-lahmacun\u002Fhero-1x1.jpg",{"alt":728,"src":735},"\u002Fimages\u002Frecipes\u002Fturkish-lahmacun\u002Fhero-4x3.jpg",[737,738,739,740,622,741,742],"lahmacun","turkish flatbread","minced lamb","street food","sumac onions","pepper 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