Manti

Method

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

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

   Mark done

2. Wrap and rest 30 minutes.

   Mark done

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

   Mark done

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

   Mark done

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

   Mark done

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

   Mark done

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.

   Mark done Start 8 min timer

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

   Mark done

9. Drain the manti and divide between warm bowls.

   Mark done

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

    Mark done

Chef’s Tips

• 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.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.
• 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.

Pairing Suggestions

• A cucumber salad
• Ayran
• Pickled chillies

Storage & Reheating

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

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.