Istanbul manti, which we think of as a dish originating from Kayseri, actually originates from China. The word is Mongolian. Although its origin is not clear, it may have meanings such as closing, bundling, covering. The word "mantle" (BOLGE) may have an origin related to the word "manto" that we use today. Since the Turks are a nation of Central Asian origin, they have brought some of the habits they continued in those regions centuries ago to Anatolia until today. Manti is a delicious dish that we would say, "I'm glad we didn't forget it and brought it to this day."

Istanbul Ravioli is mostly made and consumed around Kayseri in our country. For this reason, making manti has many subtleties, from the size of the pieces into which the dough is divided, the quality of the minced meat in the mixture, and the onions and spices to be added to the minced meat. In other words, manti does not take its place on the table after being cooked with as simple a preparation process as it seems. It requires real care and mastery. This mastery is abundantly available in manti masters from Kayseri.

It is customary to pour yoghurt over the manti and then pour oil with red pepper and hot tomato paste on it. Yogurt has garlic. Thanks to the coolness of the yoghurt, guests who are impatient with the dream of the seagull can start spooning it without waiting for it to cool down.