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Manti with Garlicky Yogurt and Tomatoes

These lamb manti fit the bill as a perfect example of a dumpling: they’re small and soft, made with a flour-egg-water dough, simmered in water perogy- style.

Ingredients

Dough

  • 2 cups all-purpose flour
  • 1/4 tsp salt
  • 1/2 cup warm water
  • 1 large egg

Filling

  • 1/2-1 lb ground lamb or beef
  • 1 small onion, coarsely grated
  • 1 tsp baharat
  • 1/2 tsp salt
  • fresh ground black pepper

Garlic yogurt

  • 1 cup plain full-fat yogurt
  • 1 garlic clove, finely crushed
  • pinch salt

Melted tomatoes

  • 2-3 tbsp olive oil or butter (or both)
  • 2 cups cherry or grape tomatoes, halved
  • pinch Aleppo pepper or dried chili flakes
  • sumac (optional)

Instructions

  • To make the dough, combine the flour and salt in a large bowl, stir in the water and egg and stir until you have a soft dough. Knead it for a few minutes, until smooth. Cover with a tea towel and let rest while you prepare the filling.
  • In a medium bowl, blend the lamb, onion, baharat, salt and pepper with your hands until well combined. Stir the garlic and salt into the yogurt and set aside or stash in the refrigerator.
  • To fill the manti, divide the dough into four pieces, and working with one at a time (keep the others covered with a tea towel), roll the dough out thin and cut into strips 1 1/2" wide, and again across, making 1 1/2-inch squares. (Or go 2-inch if they're too small to handle.)
  • Place a tiny amount of filling on each square and gather up the corners to meet in the middle, pinching down the seams to seal. (These can be filled in advance and frozen, or kept covered in the refrigerator until you're ready for them.
  • To cook the manti, bring a large pot of salted water to a boil and drop them in; boil for 6-8 minutes, until tender. Remove from the pot with a slotted spoon.
  • Meanwhile, heat the oil in a skillet set over medium-high heat and cook the tomatoes along with the pepper and a big pinch of salt until they break down and become thick and jammy. Divide the yogurt between 4 shallow bowls and top with thee manti, tomatoes and a pinch of sumac, if you like.