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Traditional Turkish dumpling filled with raw minced meat
In season: Winter · Autumn
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
10 piece (medium) of Raw minced meat manti (120 g) has 294 calories. That works out to 245 calories per 100 g. It contains 34.8 g of carbs, 12.6 g of protein, 10.8 g of fat and 2 g of fiber. Its 0.7 µg of B12 covers 28% of the Daily Value. Its glycemic index is 65 (medium), so it raises blood sugar at a moderate pace.
Selected: 10 piece (medium) · 120 g
294
KCAL / 120G
Carbs
34.8g
· 13% DV
Protein
12.6g
· 25% DV
Fat
10.8g
· 14% DV
Fiber
2g
· 7% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 49% · Protein 18% · Fat 33%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 294 kcal | |
| Total fat | 10.8 g | 14% |
| Saturated fat | 3.72 g | 19% |
| Trans fat | 0.05 g | |
| Sodium | 384 mg | 17% |
| Total carbohydrate | 34.8 g | 13% |
| Fiber | 2 g | 7% |
| Protein | 12.6 g | 25% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 10 piece (medium) | 120 g | 294 kcal |
| 5 piece (small) | 60 g | 147 kcal |
| 100 g | 100 g | 245 kcal |
| 1 cup (medium) | 130 g | 319 kcal |
| 1 serving (medium) | 150 g | 368 kcal |
| 15 piece (large) | 180 g | 441 kcal |
| 20 piece (extra large) | 240 g | 588 kcal |
| 1 serving (large) | 250 g | 613 kcal |
Calculated from 245 calories per 100 g.
Raw minced meat manti is a Turkish dumpling filled with uncooked minced meat before cooking. The small dumplings are usually boiled, so the meat cooks inside the dough rather than being browned beforehand.
No, raw minced meat manti should not be eaten with uncooked filling. “Raw” describes how the minced meat goes into the dough; the dumplings need to be cooked thoroughly before serving.
Boil raw minced meat manti until the filling is fully cooked, not just until the dough softens. Ground meat should reach 71°C (160°F); check the center of a dumpling if you have a food thermometer.
The uncooked filling is a traditional preparation: the minced meat cooks inside the sealed dough as the manti boils. Browning it first changes the filling’s texture and flavor and can make it drier.
Boiling is the usual method for raw minced meat manti because it cooks the dough and enclosed filling together. Baking may brown the outside before the center is safely cooked, so use a tested recipe and verify the filling temperature.
Raw minced meat manti can burst if the seams are loose, the filling touches the edges, or the water boils too vigorously. Seal the dough firmly and cook the dumplings at a steady, gentle boil.
Raw minced meat manti is commonly served with garlicky yogurt and melted butter seasoned with red pepper. Add the yogurt after draining the dumplings, then spoon the hot butter over the top.
Yes, freeze raw minced meat manti before cooking. Freeze the pieces in a single layer first, then transfer them to a sealed freezer bag; cook them straight from frozen and make sure the filling is fully done.
Keep uncooked raw minced meat manti refrigerated for no more than 1–2 days. Store it covered and cold, or freeze it sooner; don’t leave meat-filled dumplings at room temperature to thaw.
Raw minced meat manti is often filling enough to serve with garlicky yogurt as the main dish. A simple salad or vegetable side works well alongside it, while another rich or heavy dish is usually unnecessary.
Vitamins
B12
0.68µg · 28% DV
B1
0.22mg · 18% DV
B3
2.52mg · 16% DV
Biotin
4.2µg · 14% DV
Minerals
Sodium
384mg · 17% DV
Selenium
9µg · 16% DV
Phosphorus
114mg · 16% DV
Zinc
1.44mg · 13% DV
Potassium ⭐
216mg · 6% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 294 calories in 10 piece (medium) (120 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Raw minced meat manti are small Turkish dumplings made by wrapping raw minced meat in thin dough. The filling is raw when folded into the dumplings, but cooks as they boil; the name does not mean the dish is served uncooked. Recipes vary in the meat and seasoning used.
In Turkey, manti are commonly served with garlicky yogurt and a drizzle of butter warmed with chilli flakes, sometimes finished with dried mint or sumac. They make a hearty meal, with the dough providing most of the starch and the meat contributing protein. For a lighter serving, use plain yogurt and go easy on the butter.
Medium
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
— Not suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
3.72g
MONOUNSATURATED
3.84g
POLYUNSATURATED
1.32g
Omega 6:3 ratio 3.3:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.