From Mother's Kitchen
to Today
Sinopia Manti started with the dough kneaded by our mother and the scent of butter filling the kitchen. There were no measurements in that kitchen; there was touch, there was effort, there was heart. That's why we promised to make mother's Sinop manti today exactly as it was made back then. Sinopia Manti serves only on Bagdat Avenue with its single, exclusive branch; we have no other locations.
The thinly rolled dough was stuffed with rich filling and carefully closed with patience. Waiting by the pot and gathering around the table was a kind of ritual. Sinopia Manti is a tradition from mother's kitchen brought to the present day.
What makes Sinop manti special is the perfect harmony of thin dough, rich filling, and walnuts with melted butter poured on top (or dried cottage cheese / keş if desired). Foaming, hot butter is poured over the walnuts to complete the flavor.
This unusual but memorable combination is the signature of our manti. Every plate we serve at Sinopia Manti today is prepared by staying true to our late mother's recipe. Because for us, manti is not just a dish; it is a shared culture and a memory we keep alive at the table.
