Hello all. I have been on a desperate search to find the true origins, and a written recipe for a dish that was very special in my family, and only made by my turkish grandmother. It consisted of a golf ball sized yeast dumpling, filled with ground beef with grated onions that was friend. (The dumpling is circular with a pinched volcano like opening on top.)Then before you ate it, you topped it with balsamic vinegar. Now this may be a recipe from turkey or uzbekistan, since our family is from both. Or maybe it was even a hybrid created by our families diversity. If anyone has eaten this before let me know.
P.S. It's not manti. The defining characters are the frying and balsamic vinegar.