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  • Writer's pictureCeline

Bosnian Mantı

Crispy meat dumpling tray cooked in the oven and served with garlic yoghurt

The pastry is time-consuming to make and does require both skill and patience! However, the end result is definitely worth it.


  • 5 cups plain flour

  • 2 cups milk (slightly warm)

  • 1 ½ tsp salt

  • 1 cup vegetable oil

  • 500g minced beef

  • 1-2 onion

  • 1 tsp cinnamon

  • 1 tsp mint


Mix together gently the flour, milk and salt. Mix with wooden spoon, then

hands. Knead for 10 mins.

Leave dough ball to rest under cloth for 15 mins.

Cut into 12 pieces and roll into small balls. Put onto plate with some oil and

roll each ball in some more oil.

Leave dough balls to rest for 15 mins – covered by a plastic bag.

Flatten each dough ball into thin circles and put onto another oiled plate. Make

sure to add oil onto each circle.

Leave to rest for 15 mins covered by a plastic bag.

Make the filling by mixing together the beef, onions, spices, herbs and some


Stretch out one circle very carefully until very thin. Add another circle on top

and cover the first one in the same way. Stretch both out as much as possible

without breaking. Add oil on top.

Line with meat on one side and roll until halfway. Cut and repeat the same for

the other half.

Cut each roll into small parts and rolls into balls.

Place the balls in an oiled round tray. Brush with more oil

Bake at 200c for 40-55 mins until brown.

Brush with butter when hot out of the oven, and serve with yoghurt.

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