Manti is the Turkish dumpling made from tiny pasta parcels filled with seasoned meat and commonly served with yogurt.
The dough parcels are usually filled with minced lamb or beef, onion, and spices. They are boiled or baked, then topped with garlic yogurt and a sauce made from butter or oil, often colored with Aleppo pepper, paprika, or dried mint.
Turkish manti is especially associated with Kayseri, where very small dumplings are considered a sign of skill. Traditional descriptions often emphasize how many pieces can fit on a spoon, although serving customs vary.
Related dumplings appear across Central Asia, the Caucasus, and the Balkans, reflecting long historical links among Turkic and neighboring cuisines. Their fillings, sauces, and shapes differ, so Turkish manti should not be treated as identical to every dish using the word manti.