ÖzMantı is a type of ravioli with a unique taste, which has been appreciated by many people in Turkey for years. In this study, two common types of mantı samples (traditional Kayseri mantı produced by wrapping dough sheets into small bags and triangular mantı) were dried to make them microbiologically safe by lowering their water activities to a desired level of less than 0.6. Drying process was carried out in a conventional dryer at 60, 70 and 80 °C and the drying kinetics of mantı samples was determined by the