Dinner · 90 min · middle-eastern

Manti

This is the kind of Middle Eastern dinner you’ll make on repeat — flour and ground lamb, 90 minutes, big payoff. It is weeknight cooking that still hits your targets — 24 grams of protein per serving. Simple enough for a Tuesday, good enough to serve to guests — that is the whole idea.

✓ USDA-verified nutrition data

Ingredients

• 3 cups Flour
• 1 lb Ground lamb
• 1 Onion
• 3 cups Plain yogurt
• 4 cloves Garlic
• 4 tbsp Butter
• 2 tsp Aleppo pepper
• 1 tbsp Dried mint

Steps

1. Knead a firm, smooth dough from flour, egg, water, and salt; rest 30 minutes.
2. Mix the lamb with grated onion and spices into a fine, well-seasoned filling.
3. Roll the dough paper-thin and cut into 1.5-inch squares — manti are traditionally tiny, a test of patience.
4. Place a pea of filling in each square and pinch into little purses or boats, sealing firmly.
5. Boil in salted water 8 minutes until the manti float and the dough turns silky.
6. Whisk the yogurt with garlic and salt into a sauce; melt the butter with Aleppo pepper and mint.
7. Serve the manti in shallow bowls, blanketed with garlic yogurt and drizzled with the red pepper butter; the trio of hot, cool, and spiced is perfection.

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