May 8, 2020
Prep Time: 60 minutes
Total Time: 70 minutes
Traditionally, manti are made very small, though you can make larger versions — they’re just as delicious and will take less time to pull together.
Yield: Serves 4
- In large bowl or bowl of stand mixer, combine flour and salt. Make well in middle, add egg and water, and mix using dough hook or by hand, kneading until dough is uniform. Divide into 2 equal parts, cover with damp dish towel and let rest for 15 minutes.
- Working with one piece of dough at a time and using rolling pin, sprinkle countertop with flour and roll each piece out to a circle 30 cm in diameter.
- Using knife, cut into 2 1⁄2 cm x 2 1⁄2 cm squares, or larger squares if desired. Reserve.
Make Filling & Dumplings
- In medium bowl, combine lamb and onion, season with salt and pepper, and mix until well combined.
- Divide filling mixture equally amongst squares of dough, and enclose each square to make pockets, pinching them to seal.
- Bring large pot of salted water to a boil. Add dumplings and cook for 5 minutes, stirring to ensure they don’t stick together. Drain and transfer to platter.
Make Sauces & Serve
- In bowl, whisk together yogurt and garlic, and season with salt. Reserve.
- Heat butter in saucepan on medium heat. Add tomato paste and cook, stirring for 1 minute, or until flavors have combined.
- Spoon Garlic Yogurt over dumplings, followed by hot Butter Sauce. Sprinkle with dried spearmint, chili flakes and sumac. Serve immediately.