Spiced Lamb and Lentil Manti with Garlic Yogurt

Ingredients

• all-purpose flour400g
• large egg1
• water150ml
• salt1 tsp
• olive oil1 tbsp
• ground lamb300g
• red lentils, rinsed100g
• onion, finely chopped1 medium
• garlic, minced2 cloves
• tomato paste1 tbsp
• ground cumin1 tsp
• ground coriander1 tsp
• Aleppo pepper flakes1 tsp
• plain yogurt400g
• butter50g
• dried mint1 tbsp
• vegetable broth1 liter
• fresh parsley, chopped (for garnish)2 tbsp

Directions

1. 1

   In a large bowl, mix flour and salt. Make a well, add egg, water, and olive oil. Knead into a smooth, elastic dough, about 8-10 minutes. Cover with a damp cloth and rest for 30 minutes.

2. 2

   For the filling: In a skillet, cook onion and garlic in a splash of oil until soft. Add lamb and cook until browned, breaking it up. Stir in lentils, tomato paste, cumin, coriander, and Aleppo pepper. Add 200ml of broth, cover, and simmer until lentils are tender and liquid is absorbed, about 15 minutes. Season with salt and let cool.

3. 3

   Roll out the dough on a floured surface until very thin (about 2mm). Cut into small squares (about 3cm). Place a teaspoon of filling on each square, fold into a triangle, and pinch edges to seal. You can leave them as triangles or bring the two corners together to form a tortellini-like shape.

4. 4

   Bring the remaining broth to a boil in a large pot. Carefully drop in the manti and cook for 5-7 minutes, until they float and are tender. Remove with a slotted spoon and divide among bowls, reserving some broth if desired.

5. 5

   Meanwhile, whisk the yogurt with a pinch of salt and a little water to reach a drizzling consistency. Pour yogurt over the manti.

6. 6

   In a small pan, melt the butter until foamy. Add the dried mint and swirl for 10 seconds. Drizzle the sizzling butter over the yogurt. Garnish with parsley and serve immediately.