Quick, irresistible Turkish-style manti made easy: juicy seasoned beef wrapped in thin lavash, pan-seared until the edges turn crisp and golden, then finished with cool garlic yogurt and warm butter scented with paprika. A satisfying dinner with all the comfort of the classic, but far less work.
Ingredients
- Thin lavash bread (or yufka) — 3 sheets
- Ground beef — 400g (14 oz)
- Onion — 1 medium
- Salt — 1 tsp for the filling + a pinch for the yogurt
- Ground black pepper — 1/2 tsp
- Ground cumin — 1/2 tsp
- Sweet paprika — 1 tsp
- Vegetable oil — 2 tbsp
- Plain unsweetened yogurt — 300g (10 1/2 oz)
- Garlic — 2 cloves
- Unsalted butter — 40g (3 tbsp)
- Tomato paste — 1 tbsp
- Smoked paprika (or sweet paprika) — 1 tsp
- Water — 50ml (3 tbsp), for simmering/sauces
- Fresh herbs (parsley, dill) — 10g (about 1/4 cup)
- Chili flakes — 1/4 tsp (optional)
Step-by-Step Recipe
- Make the filling: finely grate or mince the onion. Combine the ground beef with the onion, 1 tsp salt, black pepper, cumin, and sweet paprika until evenly mixed.
- Prepare the lavash: lay a sheet on the counter and spread a thin layer of the meat mixture over the surface. Roll it up tightly, then cut into slices 2–3 cm (about 1 inch) thick. Repeat with the remaining sheets.
- Pan-fry: heat the vegetable oil in a skillet over medium heat. Arrange the pieces cut-side down and cook until deeply golden, about 2–3 minutes per side.
- Steam through: add 40–50ml (about 3 tbsp) water, reduce the heat to low, cover, and cook for 7–10 minutes, until the beef is fully cooked.
- Yogurt sauce: stir the yogurt with the crushed garlic and a pinch of salt. If needed, thin with 1–2 tbsp water until silky and spoonable.
- Paprika butter: melt the butter, add the tomato paste and paprika, and cook for 30–60 seconds until fragrant. For a smoother sauce, stir in a splash of water.
- Serve: arrange the manti on plates, spoon over the yogurt, and finish with the hot paprika butter. Scatter with chopped herbs and chili flakes, if using.
Nutrition per Serving
| Calories | 600 kcal |
|---|---|
| Protein | 31 g |
| Fat | 29 g |
| Carbohydrates | 38 g |
| Fiber | 3 g |
| Sugars | 6 g |
| Sodium | 900 mg |
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Tips and Variations
- Swap the lavash for Turkish yufka or very thin wheat tortillas — roll them the same way.
- Any ground meat works well here: beef, a beef-lamb blend, or chicken. For extra juiciness, add 1–2 tbsp ice-cold water.
- Prefer more heat? Use Aleppo pepper or increase the chili flakes.
- Oven method: arrange the slices in a baking dish, brush with oil, and bake for 18–20 minutes at 200°C (392°F). Then drizzle with the paprika butter and serve with yogurt.
- Use thick yogurt, such as Greek yogurt, for the best texture. If it’s too loose, strain it briefly through cheesecloth.
Frequently Asked Questions
- Can I make it without onion? Yes, but for juiciness add 1–2 tbsp water or 1 tbsp yogurt to the filling.
- What can I use instead of tomato paste in the butter sauce? Try harissa, a little ajika, or a spoonful of red pepper paste if you have it.
- How do I store leftovers? Let them cool, transfer to an airtight container, and refrigerate for up to 2 days. Reheat in a skillet with the lid on and a spoonful of water.
- Can I freeze them? Yes — freeze the uncooked sliced rolls on a tray first, then transfer to a bag. Cook from frozen in a skillet, adding 3–5 minutes to the steaming time.
- What kind of yogurt should I use? Plain unsweetened yogurt with 2.5%–5% fat; Greek yogurt gives the richest result.