Shellfish mantı

Shellfish mantı

Turkish ravioli in a crab and saffron broth

Lisa Cohen and William Meppem

If you make your own pasta it’s well worth having a go at making mantı traditionally. It’s up to you whether you go all the way and learn how to produce the tiny, pleated dumplings as well. On the other hand, gyoza dumpling wrappers make a good substitute and are readily available from Asian grocers.


Quantity Ingredient
800ml Crab stock
sea salt
2 tablespoons extra-virgin olive oil
1/4 teaspoon sweet paprika
pinch hot paprika
flat-leaf parsley leaves, shredded, to garnish

Seafood stuffing

Quantity Ingredient
300g raw prawn meat, finely chopped
100g raw crab meat, finely chopped
1 tablespoon mint leaves, chopped
2 tablespoons dill, chopped
1/2 teaspoon dried mint
1 long green chilli, seeded and finely chopped
1 lime, finely zested
2 hard-boiled free-range eggs, roughly chopped
1 tablespoon extra-virgin olive oil
drizzle honey
sea salt
freshly ground black pepper

Mantı wrappers

Quantity Ingredient
24 round gyoza wrappers
or 1 quantity manti dough, (see note)


  1. To make the stuffing, combine all the ingredients in a large bowl. Refrigerate for 30 minutes to chill thoroughly.
  2. To make the mantı, put a teaspoon of filling into the centre of each gyoza wrapper or homemade dough. Moisten the edges with a little water and fold over to make a half-moon shape. Use your fingers to press the edges together and seal well.
  3. Bring the stock to a simmer in a large, heavy-based saucepan. Taste and adjust the seasoning by adding salt, if required. Reduce the heat to keep the stock at a very gentle simmer. Bring another large saucepan of salted water to the boil. Add the mantı to the water and poach for 4–5 minutes or until they are cooked and rise to the surface. Use a large slotted spoon to lift them out to drain in a colander.
  4. Meanwhile, gently heat the oil and two paprikas to blood temperature in a small saucepan. Tip the bright-red oil into a small tea strainer lined with kitchen paper over a small bowl.
  5. To serve, ladle the stock into four warmed bowls. Divide the mantı between the bowls and drizzle with a little of the paprika oil. Garnish with parsley and serve straight away.


  • To make mantı dough, lightly beat 2 free-range eggs, then put these into the bowl of an electric mixer with 250 g strong bread flour and 1 teaspoon salt. Use the dough hook to work it to a stiff dough – if the dough is too stiff, add another egg, lightly beaten. Knead for about 5 minutes, then tip the dough onto a lightly floured work surface and knead by hand for a further 5 minutes or so until smooth and elastic. Place the dough in a lightly oiled bowl, then cover with plastic wrap and leave to rest for about 1 hour.

    Divide the dough into pieces the size of a golf ball. Working with one piece at a time, roll the dough on a lightly floured work surface to form a large, paper-thin rectangle. Cut into strips around 4 cm wide. Repeat with the remaining dough. Stack the strips on top of each other and cut into 4 cm squares. (If you have a pasta machine, roll the dough through the settings, then trim the sheets to end up with 4 cm squares.)
Middle Eastern
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