The same Manti, just not boiled. Folded into triangles, deep-fried instead of cooked in water — crisp outside, the same halal beef inside.

The dough

Flour, water, salt. Rolled out to 0.5–0.6 millimeters like all our Manti, only folded once diagonally instead of gathered at four corners. The triangle has fewer seams and so stands up to the hot oil.

The filling

Halal beef with the same spice blend as the classic. Onion as granules, no garlic.

What goes on top

Yogurt and tomato sauce, classic. Both come packed separately — sauce on fried dough softens it, and the crust is the whole point here.

We fry in a blend of sunflower and rapeseed oil from the Netherlands. When the oil gets changed is decided by a measuring device, not by eye. You taste old oil before you see it.

Shepherd's cheese is our recommendation on top. On the still-warm crust it softens without melting away — crisp outside, salty-creamy on top.

Why this way

Fried dumplings exist in almost every cuisine: gyoza in the pan, samosa in oil, börek in the oven. Here it's the same dumpling as in the pot, just prepared differently — the difference isn't in the recipe but in the heat. Water cooks soft, oil makes crust.

What goes with it

Which drink goes with fried Manti? Elephant Bay Ice Tea Pomegranate 330 ml — the pomegranate's acidity works against the frying fat. For something cleaner, Elephant Bay Lemonade Lemon 330 ml.

AllergensCereals containing gluten (wheat)With optional extras: Milk (yogurt sauce, pesto rosso sauce, melted butter, shepherd's cheese), Egg (pesto rosso sauce), Soybeans (vegan yogurt sauce), Nuts (walnuts, cashew nuts in pesto rosso sauce), Cereals containing gluten (wheat in fried onions, pastırma)

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