A Different Take on Turkish Dumplings
Samsun mantı is a regional dumpling dish that differs from the nationally famous Kayseri mantı in both shape and presentation. Especially associated with Samsun's Yakakent district, this version is prepared in noticeably larger pieces, usually triangular in shape.
Preparation
An egg-based dough is rolled thin, filled with a ground-meat mixture, and cut into triangular or rectangular pieces. Once boiled and drained, the dumplings are plated and topped with plenty of garlicky yogurt and a red sauce made from butter browned with pepper flakes. In some households, roasted walnuts are added to the filling or sprinkled on top.
Serving
Unlike Kayseri mantı, which consists of many tiny pieces, Samsun mantı is served in fewer but larger pieces, making it a hearty main course rather than a side dish. The balance between the yogurt and the butter-pepper sauce defines its characteristic flavor, and it is considered one of the standout pastry dishes of Samsun cuisine.