7 Mantıs to Try When in Türkiye
Whether it be boiled, fried, steamed or even baked, mantı has adorned Turkish tables for centuries.
Banduma (Dried yufka rolls with chicken) (2023) by GoTürkiyeGoTürkiye
A Culinary Map of Mantı
Mantı varities are usually named after the cities they are made in, such as Kayseri mantısı, Bolu mantısı, and Sinop mantısı.
Some varieties such as perohi, silor, and tirit have origins from different languages and bear traces of interaction with different cultures.
Some are boiled, some are fried, and some are baked. It is possible to see many varieties with meat, cheese, cheese with onions, potatoes and even plain mantı with no filling.
Kayseri Mantısı
Although boiled mantı is usually served after straining the water, Kayseri mantı is served slightly watery.
Mantı from Kayseri province (2023) by GoTürkiyeGoTürkiye
The prepared sauce with salça (tomato paste) is mixed into the cooking water during cooking, instead of pouring it on top. It is, however, served with garlic yogurt and sumac on top, similar to the most widely known mantı recipe.
Tepsi Mantısı
Unlike boiled mantı, tepsi mantısı is baked in the oven and has a crunchy texture with a toasty flavour.
Tray mantı baked in oven (2023) by GoTürkiyeGoTürkiye
It is also not completely sealed like the traditional mantı, instead, each piece is folded into two, into a boat-like shape, and placed on the oven tray to be baked.
Yağ Mantısı
Unlike common mantı, which is made with unleavened dough, yağ mantısı (oil mantı) is made with leavened dough, and it is a deep fried delicacy! What really makes this dish unique is the thicker, fluffy dough, filled with mantı içi (filling) for a savoury perfection!
Bolu Mantısı
A hearty alternative for veggie-lovers, Bolu Mantısı, brings the earthy flavour of mushrooms to mantı.
Traditional mantı served in a copper plate (2023) by GoTürkiyeGoTürkiye
As it can suit a wide range of tastes and dietary requirements, Bolu Mantısı is loved by both vegetarians and non-vegetarians alike, making it a versatile and tasty meal!
Mantı Çorbası / Mantı Soup
Mantı çorbası is the soup version of the traditional mantı with a hearty broth and fulfilling chickpeas.
Mantı soup (2023) by GoTürkiyeGoTürkiye
The broth is infused with a blend of fragrant spices and herbs such as paprika and mint. Mantı çorbası also pairs well with yogurt and a generous drizzle of melted tereyağı!
Perohi
Perohi is a simple and delicious type of mantı with strained yogurt, eggs and dried mint. The dough is divided into larger pieces and filled with a yogurt mixture. Each piece is then folded into a triangle.
Piruhi (mantı with strained yogurt, eggs and dried mint) (2023) by GoTürkiyeGoTürkiye
Boiled perohi is then served with butter and sauce for a delicious bite.
Tirit
In certain regions of the country, the ingredients of the mantı filing are cooked separately and served on top. Tirit is the most common example of mantı prepared this way.
Banduma (Dried yufka rolls with chicken) (2023) by GoTürkiyeGoTürkiye
The dough is rolled out into thin yufka (filo dough) and cooked, then cut and made into rolls and baked again.
Tirit (Stale bread cubes soaked in broth and served with yogurt and minced meat topping) (2023) by GoTürkiyeGoTürkiye
The Regional Influence
While tirit, in its most common form, is prepared following this recipe in Türkiye, it is possible to see other regional tirit varieties that are prepared using a similar technique with leftover bread, pide (pide bread) and simit in place of yufka dough.
You are all set!
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