Spiced Lamb Manti with Garlic Yogurt and Minted Butter

Ingredients

• all-purpose flour300g
• egg1 large
• water, lukewarm100ml
• salt1 tsp
• lamb mince250g
• onion, finely grated1 small
• black pepper1/2 tsp
• Aleppo pepper flakes1/2 tsp
• ground allspice1/4 tsp
• plain full-fat yogurt300g
• garlic, minced2 cloves
• butter60g
• dried mint1 tbsp
• paprika (sweet or smoked)1 tsp

Directions

1. 1

   For the dough: In a large bowl, mix flour and 1/2 tsp salt. Make a well, add egg and most of the water. Knead into a smooth, elastic dough, adding more water if needed. Cover with a damp cloth and rest for 30 minutes.

2. 2

   For the filling: Combine lamb mince, grated onion (squeeze out excess liquid), 1/2 tsp salt, black pepper, Aleppo pepper, and allspice. Mix well and set aside.

3. 3

   Divide the dough into two pieces. On a floured surface, roll each as thin as possible (2-3mm). Cut into 2.5cm squares. Place a small pea-sized amount of filling in the center of each square. Fold the dough over and pinch the edges to seal, forming tiny crescent shapes. Alternatively, gather the four corners and pinch to create a tortellini-like pouch.

4. 4

   Bring a large pot of salted water to a boil. Drop in the manti in batches (about 15-20 at a time) and cook for 5-6 minutes after they float to the surface. Remove with a slotted spoon and keep warm.

5. 5

   While manti cook, prepare the yogurt sauce: whisk yogurt with minced garlic and a pinch of salt until smooth. Set aside.

6. 6

   In a small pan, melt the butter over medium heat until frothy. Add dried mint and paprika, stir for 30 seconds until aromatic, then remove from heat.

7. 7

   To serve, divide manti among four bowls. Spoon the garlic yogurt generously over the top, then drizzle with the minted butter. Serve immediately, maybe with a sprinkle of extra Aleppo pepper.