Spiced Lamb Manti with Garlic Yogurt and Aleppo Pepper Butter

Ingredients

• all-purpose flour400g
• large egg1
• water150ml (approx)
• salt1 tsp
• ground lamb250g
• onion, grated1 small (about 50g)
• ground cumin1 tsp
• smoked paprika1/2 tsp
• ground cinnamon1/4 tsp
• black pepper1/2 tsp
• plain yogurt400g
• garlic cloves, minced2
• unsalted butter100g
• Aleppo pepper flakes1 tbsp
• dried mint1 tsp
• sumac1/2 tsp

Directions

1. 1

   Make the dough: In a large bowl, mix flour and salt. Add the egg and gradually incorporate water, kneading until a smooth, elastic dough forms (about 8-10 minutes). Cover with a damp cloth and let rest for 30 minutes.

2. 2

   Prepare the filling: In a separate bowl, combine ground lamb, grated onion, cumin, paprika, cinnamon, and black pepper. Mix well and set aside.

3. 3

   Roll out the dough on a floured surface until very thin (about 2mm thick). Cut into small squares (about 3cm). Place a small amount of filling in the center of each square, then fold the edges to form tiny dumplings (like mini tortellini). Place them on a floured tray, not touching.

4. 4

   For the yogurt sauce: Whisk together yogurt and minced garlic in a bowl. Season with a pinch of salt and set aside.

5. 5

   Cook the manti: Bring a large pot of salted water to a boil. Carefully drop in the manti and gently boil for about 10-12 minutes, until they float and are tender. Drain well.

6. 6

   Make the sauce: In a small pan, melt the butter over medium heat. Add the Aleppo pepper flakes and cook for 1-2 minutes until fragrant and the butter takes on a beautiful red hue.

7. 7

   To serve: Spread a generous layer of garlic yogurt on each plate, top with the cooked manti, drizzle with the Aleppo pepper butter, and sprinkle with dried mint and sumac. Serve immediately.