Manti

Where This Goes Wrong

Tiny. Roll the dough until you can nearly see through it.

Room-temperature yoghurt, or it splits on contact.

Freeze them raw on a tray if you make a big batch.

Making Manti

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1. Mix the flour, dough salt, egg and water into a firm dough and knead 10 minutes until smooth.

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2. Wrap and rest 30 minutes.

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3. Mix the lamb with the grated onion, filling salt, black pepper and pepper flakes.

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4. Beat the yoghurt with the crushed garlic and yoghurt salt and leave at room temperature.

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5. Roll the dough out as thin as you possibly can and cut into 3 cm squares.

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6. Put a pea-sized piece of filling on each, bring the four corners up and pinch them together at the top.

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7. Bring a large pan of salted water to the boil and cook the manti for 8 minutes, until they float and the dough is translucent.

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8. Melt the butter with the tomato purée and paprika and cook 1 minute, until it turns red.

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9. Drain the manti and divide between warm bowls.

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10. Spoon the garlic yoghurt over, pour the paprika butter across that, and scatter the dried mint and sumac.

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Related guide: Prep, cook and total time.

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What's Going On Here

Manti are meant to be tiny — the traditional test is forty in a spoon — and small is not just for show: the ratio of thin dough to filling is what makes them delicate, and a large manti is a heavy thing. Roll the dough as thin as you can see your hand through. Bring the yoghurt to room temperature before it meets the hot dumplings or it splits.

Storage and Reheating

Freeze uncooked on a tray for 2 months; boil from frozen, adding 3 minutes.

Changing the Recipe

• An eighth of a teaspoon of garlic powder per clove is the stand-in usually given when you are out of fresh garlic; it will not brown the same way, and it burns easily, so add it with the liquid.
• Fresh herbs work in place of the dried mint at roughly three times the quantity — a teaspoon of dried is about a tablespoon of fresh, chopped.

Serving Manti

• A cucumber salad
• Ayran
• Pickled chillies

Still Wondering?

Nutrition per Serving

Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.

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