Manti

Method

1. 1

   Knead a firm dough; rest 30 minutes under a bowl.

2. 2

   Mix chopped lamb with an equal mountain of onion, cumin, salt and pepper.

   💡 The onion melts into the juice that makes manti famous — never skimp it.

3. 3

   Roll thin squares, fill, and pinch opposite corners into little parcels.

4. 4

   Steam on oiled tiers 35 minutes.

5. 5

   Brush with butter and serve with sour cream. Eat by hand; bite a corner and drink the broth first.