Manda Recipe

Proof yeast

In a small bowl, combine warm water (about 105–115°F / 40–46°C) and active dry yeast. Stir gently and let sit 5–7 minutes until foamy.

In a large mixing bowl, combine 3 cups all-purpose flour and 1 teaspoon salt. Make a well in the center.

Add the yeast mixture and 1 tablespoon vegetable oil to the flour. Mix with a spoon until a shaggy dough forms, then turn out onto a lightly floured surface.

Knead the dough for 8–10 minutes until smooth and elastic. If dough is sticky, add up to 2 tablespoons more flour; if too dry, add a teaspoon of water at a time.

Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm place for 45–60 minutes, or until doubled in size.

While the dough rises, make the filling. Heat 2 tablespoons butter in a skillet over medium heat.

Add the finely chopped onion and cook 5–7 minutes until softened and beginning to brown.

Add 2 teaspoons minced garlic and cook 30–60 seconds until fragrant.

Add the ground lamb (12 oz) to the skillet. Break up the meat with a spatula and cook until no longer pink, about 5–7 minutes.

Stir in 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1 teaspoon salt, and 1 teaspoon black pepper. Add 2 tablespoons water if the pan is dry to help combine flavors and prevent sticking.

Cook another 1–2 minutes to meld spices. Taste and adjust seasoning if needed.

Remove skillet from heat and stir in chopped cilantro (1/4 cup) and chopped dill (2 tbs). Let the filling cool to just-warm before assembling (10–15 minutes).

Preheat the oven to 425°F (220°C). If you prefer, manda can be pan-fried — see final step for stovetop option.

Punch down the risen dough and divide into 12 equal pieces (about 1.5 oz / 42 g each). Cover the pieces with a towel to prevent drying.

On a floured surface, roll each piece into a thin circle about 4–5 inches in diameter. Keep other pieces covered while working.

Place about 2 tablespoons of the cooled filling in the center of each circle. Fold edges up over the filling and pinch or pleat to seal, forming a small purse or half-moon depending on shape preference. Ensure seams are well sealed to keep filling inside.

Place assembled mandas seam-side down on a parchment-lined baking sheet, spacing about 1 inch apart. Brush tops with olive oil or melted butter (about 2 tbs total). If using egg wash, beat 1 egg and brush lightly for a shinier finish.

Bake in preheated oven for 12–15 minutes, until the tops are golden and the dough is cooked through. For crisper bottoms, rotate tray once halfway through baking.

Stovetop (pan-fry) option: heat a heavy skillet over medium-low with 1 tablespoon oil. Place sealed manda seam-side down and cook covered for 4–5 minutes, then flip and cook 3–4 minutes more until golden and cooked through.

Make a simple yogurt sauce: in a small bowl combine 1 cup plain yogurt, juice of 1/2 lemon, and 1 teaspoon salt. Stir until smooth. Adjust lemon and salt to taste.

Serve mandas warm with the yogurt sauce on the side. Optionally garnish with extra chopped cilantro or a drizzle of melted butter.