This is a scrumptious and easy version of mantı, using filo sheets; a popular one in my homeland in Türkiye, made with yufka sheets. I like to use minced/ground lamb in the filling and loads of grated onions for flavour and moisture. As the filling is much more substantial than in traditional mantı, I add a bit of bread crumbs to give it a kofte like soft texture and avoid it to be dry (traditional mantı wouldn’t have breadcrumbs in filling). It makes a gorgeous, melt in the mouth moist filling and makes a lovely contrast to the crispy filo when baked. With garlic yoghurt and spiced oil, it is an easy, scrumptious and impressive mantı rolls feast.
Alternative fillings: You could use ground beef; please make sure it has 20% fat content so it won’t be dry. For vegetarian filling, you can use loads of sauteed onions, combined with green lentils, herbs, mashed potatoes, for instance, with a good seasoning. Make ahead: You can bake the first stage of this dish a day ahead and keep in the fridge. Add the sauce and cook further, then serve with the garlic yoghurt and spiced oil just before eating.
Tray bake Mantı with spiced chickpeas, Nohutlu Tepsi Mantı from SEBZE cookbook. Image credit Sam A Harris
I hope you enjoy this delicious, easy mantı rolls feast, Afiyet Olsun,
Ozlem x
- 5 filo sheets, thawed (each 480mm x 255 mm)
- 450g/1lb minced/ground lamb
- 2 medium onions, grated
- 55g/2oz breadcrumbs
- 3tbsp olive oil
- small bowl of water with a drizzle of oil for brushing
- small bunch of parsley, finely chopped (reserve 1 tbsp for decorating)
- salt and freshly ground black pepper
- For the sauce:
- 2tbsp olive oil
- 1tbsp Turkish pepper paste
- 1tbsp double concentrated tomato paste
- 155ml/ 5 ½ oz water
- For the garlic yoghurt:
- 2-3 garlic cloves, crushed with salt and finely chopped
- 400g/14oz full fat yoghurt
- For the spiced oil:
- 2tbsp olive oil
- 30g/1lb butter
- 1tsp pul biber
- 2tsp dried mint
- Grease the base and sides of 20cm diameter round baking dish with 6 cm height with 1tbsp olive oil. Preheat fan oven to 180C/200C/400F.
- Combine the grated onions, breadcrumbs, parsley, 1 tsp salt and generous grind of black pepper in a large bowl. Knead with your hands to combine well, then stir in the minced meat and knead to combine thoroughly. Divide the filling into 5 equal portions (about 80g/2.8oz each).
- Place the filo sheets on a clean, dry surface and cover with damp towel. Take one sheet out and place on a dry surface, the long edge nearest to you. Place ⅕ of the filling in a line, then roll up into a log; dip pastry brush into the water& oil mixture and brush the edge of the pastry, complete the log to seal. Make 4 more logs this way, then slice the logs into 5cm rolls.
- Place the rolls up right, side by side, quite tightly, until all placed in the dish. Brush the tops and sides of the rolls with the olive oil and bake in the preheated oven for 30 minutes, the rolls will crisp up nicely round the edges.
- Take the yoghurt out of the fridge, stir in the garlic, season and combine well. Set a side to bring to room temperature.
- While the mantı rolls are baking, also make the sauce. Combine the olive oil, pepper paste and tomato paste in a small pan over a medium heat and pour in the water. Season with salt and pepper, bring to the boil then simmer for 5 minutes, turn the heat off.
- After 30 minutes, take out the dish from the oven and gently pour the sauce all over the crispy rolls. Return the dish to the oven for another 10 minutes.
- Use the same small pan to make the spiced oil. Stir in the olive oil and butter and melt, warm up over medium/low heat. Then stir in dried mint and pul biber and gently infuse for 30 seconds.
- Serve mantı rolls hot, with blobs of garlic yoghurt, a drizzle of spiced oil and sprinkle of chopped parsley over immediately.
