The Turkish dumpling traditionally filled with spiced meat and served with yogurt is called manti.
Manti consists of small pieces of dough wrapped around a filling, commonly ground lamb or beef seasoned with onion and spices. In Turkish cuisine, the dumplings are usually boiled and served with garlic yogurt, melted butter or oil, and spices such as dried mint, sumac, or red pepper flakes.
The dish has a wide geographic history across Central Asia, the Caucasus, Anatolia, and parts of the Balkans. Turkish regional versions differ greatly in size and preparation. Kayseri manti, associated with the city of Kayseri, is famously small; traditional descriptions sometimes emphasize how many pieces can fit on a spoon.
Manti is often confused with unrelated dumplings such as Italian ravioli, Japanese gyoza, or Russian pelmeni. Their shapes may look similar, but manti’s classic Turkish presentation with garlic yogurt and spiced butter is distinctive. Vegetarian and potato-filled versions also exist.