Baked Turkish Manti

9:00 pm on 4 July 2005

Makes approximately 60

Ingredients Manti

  • about 60 wonton wrappers
  • 2 tablespoons olive oil
  • egg wash made from a beaten egg mixed with a little water

Ingredients Filling

  • 400 grams lamb mince
  • 1/4 cup crumbled feta
  • 1 clove garlic, crushed
  • 1/2 teaspoon each ground coriander, cinnamon and cumin
  • 1 teaspoon each ground cloves, paprika and oregano
  • 1 teaspoon sea salt
  • freshly ground pepper
  • 1/3 cup pinenuts, toasted and chopped

Ingredients Minted Yoghurt Sauce

  • 500 ml plain Greek style yoghurt
  • 1/2- 1 cup finely chopped mint
  • squeeze of lime or lemon juice


Preheat the oven to 200°C.

Combine all the ingredients in a mixing bowl.

Place a small amount of the mixture in one corner of the wonton wrappers. Brush the edges of the pastry with egg wash and fold the corner over to make a rough triangle.

Place on a greased baking sheet and brush each manti lightly with olive oil. Bake for 6-10 minutes, until golden and crisp.

Mix together the yoghurt, mint and lime or lemon juice and set aside in refrigerator.

Serve the manti hot with the minted yoghurt sauce.

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