Manti

Instructions

Dough Prep
1. Put the flour in a mound on the counter and make a well in the middle, crack the eggs in a separate bowl (just in case any shell breaks).
2. Add eggs to the middle of the flour add the oil, water, and salt. Use a fork to whisk the liquids while slowly incorporating the flour from the sides.
3. Once the flour is mostly incorporated use your hands to knead the dough for 4-5 minutes, you want a dough that forms a nice ball and springs back when you press your finger on the surface. If the dough is super sticky you can dust it with more flour as you knead.
4. Once you have a nice dough ball wrap it with plastic wrap or place it in a zip-top bag and let it rest on the counter for 30 min to an hour.
Filling Directions
5. In a non-stick skillet, heat 2 Tbsp. olive oil over medium heat. Sauté the onions and garlic, stirring frequently, until onions begin to soften, about 3 minutes. Set aside and allow to cool.
6. In a large mixing bowl, add ground beef, salt, pepper, ground coriander, Aleppo red pepper, allspice to taste, cooled onion mixture, and chopped parsley. Combine until ingredients are well-blended.
Assembly
7. Divide the dough into 5 equal parts and proceed to roll it out to about 1/8-inch thickness.
8. Use a pastry cutter or pizza wheel and a ruler to cut the dough into 1 1/2-inch for canoe-shaped Manti.
9. Put a large chickpea size ball of the meat in the center of the dough square and bring up two opposite sides and pinch them leaving the center where the meat is open.
10. Before arranging the shaped manti in the baking pan, melt 4 Tbsp. unsalted butter and spread it evenly in the bottom of the pan.
11. Bake in a hot 375°F oven for about 25 to 30 minutes – until the edges of the dough start to brown slightly.

Notes

If serving immediately:

Remove pan of baked manti from the oven and pour on some chicken stock – just enoughto come to the top edge of the Manti. Put it back in the oven for a minute orso to cook the manti to allow the liquid to absorb. Since I’m not serving the manti until Mandy is here, I completelycooled the baked manti, placed them in freezer bags and froze them. When it’s time to serve, I will defrost the manti in therefrigerator overnight. To heat, I’ll place defrosted manti in a lightly buttered bakingpan, bake at 350°F for about 10 minutes or until heated through. While the Manti bakes, I’ll heat 2 cups (or more) ofchicken broth in a saucepan, enhanced with a tablespoon of ‘Better thanBouillon’ (or bouillon cubes) for extra flavor.

To serve:
Place broth into individualserving bowls, add the amount of Manti desired. Top it with a dollop of plain(or garlic) yogurt and sprinkle with ground sumac, if desired.