MANTI

HOW IT IS MADE

1. 01

   Knead a firm dough

   Work flour, egg, water and a pinch of salt into a stiff dough. Wrap and rest thirty minutes — this dough must be strong enough to roll paper-thin without tearing.

2. 02

   Season the filling

   Mix the mince with grated onion, cumin, paprika, salt and pepper. Keep it cold so it holds its shape while you fill.

3. 03

   Cut squares and pinch boats

   Roll the dough out thin, cut into 4 cm squares, drop a small spoon of filling in each and pinch two opposite sides up, leaving the ends open like little boats.

4. 04

   Bake until crisp

   Pack the boats side by side in a buttered tray and bake at 200°C for 20 minutes, until the exposed dough turns deep gold.

5. 05

   Drown, then dress

   Pour hot broth over the tray and return it to the oven for five minutes so the bases soften while the edges stay crisp. Serve with garlic yoghurt and crushed walnuts.

GET IT RIGHT

• Roll the dough to 1–2 mm and cut 5 cm squares; larger pieces turn doughy.
• Use a scant teaspoon of filling — manti should be mostly crisp shell.
• Bake dry first until deep gold; broth is added only at serving, never before.
• Grate the onion rather than chopping it so the filling stays juicy.

Variations