A traditional Turkish dumpling known as Sinop mantı is gaining attention for its distinctive serving style: half topped with walnuts and half with yogurt, creating a unique blend of flavors.

Passed down through generations, Sinop mantı is regarded as an important element of regional culinary heritage from the Black Sea city of Sinop. The dish has become a top choice for visitors seeking to sample local specialties.

Prepared both in homes and restaurants, the dumpling received official geographical indication status from the Turkish Patent and Trademark Office in 2020 under the name “Sinop mantı,” formally recognizing its regional identity.

Chef Halime Şahin described the dish as one of the city’s most special culinary traditions.

Chef Halime Şahin displays prepared Sinop mantı, Sinop, northern Türkiye, Aug. 13, 2025. (AA Photo)

According to Şahin, the defining characteristics of Sinop mantı include thin dough and a generous use of yogurt and eggs. Another key ingredient is finely ground walnuts, which distinguish the dish from other varieties of mantı.

“The essentials of Sinop mantı are finely ground walnuts, yogurt, medium-fat ground meat and, of course, organic village butter,” she said. “We knead the dough at least three hours in advance because it needs to rest. When it rests, it adds even more flavor.”

Şahin said the dumpling has earned a place in Türkiye’s gastronomy scene thanks to its distinctive taste and growing recognition. One of its most notable features, she added, is that it is the only type of mantı traditionally served with walnuts.

• 500 grams flour
• 1 egg
• 250 grams semi-lean ground beef
• 1 onion
• 2 tablespoons finely ground walnuts
  Walnuts are sprinkled over prepared Sinop mantı, Sinop, northern Türkiye, Aug. 13, 2025. (AA Photo)
• 4 tablespoons yogurt
• 3 tablespoons butter
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon red pepper flakes

• To prepare the Sinop mantı, dough is kneaded using flour, water, salt and an egg, then rolled out thin and left to rest before being cut into small squares.
• The filling is made by combining ground beef with finely chopped onion, salt and black pepper. A small amount of the mixture is placed onto each square of dough.
• The dough pieces are folded into triangles and sealed before being boiled in water for about 15 minutes.
• Once cooked, the dumplings are removed from the water and served with toppings of walnuts, yogurt, red pepper flakes and melted butter, according to preference.