Manti, Traditional Greek Tortellini

Manti, Traditional Greek Tortellini


For the dough

  • 500 gr flour for all purpose
  • 2 eggs
  • 1 tsp baking powder
  • 1 cup milk
  • 1 Tbsp olive oil
  • ½ tsp salt

For the filling

  • 500 gr ground beef
  • 1 onion finely chopped
  • ½ tsp allspice
  • ½ tsp cumin
  • 3 glasses beef stock
  • 3 Tbsp cow butter
  • Salt and pepper

For the yoghurt sauce

  • 500 gr strained yoghurt
  • 1 or 2 garlic cloves
  • A little sumac or paprika or cayenne
  • Some mint leaves for garnish


Κουλακλί μαντί

Heat the olive oil in a skillet and sauté the ground beef.

Κουλακλί μαντί

Season with the spices, salt and pepper.

Κουλακλί μαντί

Add the onion and sauté until translucent.

Κουλακλί μαντί

Cook the ground beef until it has browned  and then remove from heat. Add the butter and stir until the butter melts. Let it cool.

Κουλακλί μαντί
Κουλακλί μαντί

Prepare the dough. In a large bowl add all the dough ingredients and knead until the dough forms a ball, elastic and smooth.

Κουλακλί μαντί

Lightly dust your work surface, your hands and your rolling pin with flour. Take one piece of dough,  roll it out, using the rolling pin, into a large square.  Then, using a knife, cut the large square into smaller squares (3 x 3 cm).

Κουλακλί μαντί

On each square, place ½ tsp from the filling you made and then with you index finger and thumb bring each two adjacent sides of the squares together to close the boat.

Κουλακλί μαντί

Preheat your oven to 200℃. Grease  the bottom and the sides of the baking dish and place each manti inside. Bake the manti until slightly browned.

Κουλακλί μαντί

Once they are ready you must also have ready the hot beef stock. Take the baking dish out of the oven and pour the hot beef stock over the manti. Bake for further 15-20 minutes until the manti have soaked up the beef stock.

Κουλακλί μαντί

Make the yoghurt-garlic sauce. Mash the garlic cloves using a garlic press. In a bowl, add the yoghurt and the mashed garlic and mix with a spoon. Cover the bowl with plastic wrap and place in the refrigerator until ready to use. Once manti is ready, serve on individual plates. Top with 3 – 4 Tbsp of the yoghurt-garlic sauce and sprinkle with cayenne pepper or paprika or sumac, whatever you like best.


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