Mano Recipe

Activate yeast

In a small bowl, combine warm water (about 105–110°F / 40–43°C) with sugar and active dry yeast. Stir gently and let sit for 5–10 minutes until foamy.

In a large mixing bowl, combine the flour and salt. Make a well in the center and add the foamy yeast mixture and olive oil.

Mix until a shaggy dough forms, then turn onto a lightly floured surface and knead for 6–8 minutes until smooth and elastic. If dough is too sticky, add up to 2 more tablespoons of 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 draft-free spot for 45–60 minutes, or until doubled in size.

Heat 1 tablespoon olive oil in a skillet over medium heat. Add the chopped onion and sauté 4–5 minutes until translucent.

Add the minced garlic and cook 30 seconds until fragrant.

Increase heat to medium-high and add the ground lamb (or beef). Break it up with a spoon and cook until browned and no longer pink, about 6–8 minutes. Drain excess fat if necessary.

Stir in the tomato paste, ground cumin, sweet paprika, ground coriander, salt, and black pepper. Cook for 1–2 minutes to toast the spices and incorporate the tomato paste.

Remove from heat and stir in chopped parsley and lemon juice. Taste and adjust seasoning as needed. Let the filling cool to lukewarm before using to fill the dough.

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly oil it.

Punch down the risen dough and divide into 8 equal pieces (for hand-sized portions) or 4 larger pieces depending on desired size. On a lightly floured surface, roll each piece into a circle or oval about 1/8–1/4 inch thick.

Place 2–3 tablespoons of the cooled filling in the center of each dough round, spreading slightly but leaving a 1/2-inch border.

Fold the dough over the filling in your preferred shape: traditional boat/oval (pinch ends), half-moon, or envelope. Ensure seams are sealed so filling doesn't leak during baking.

Whisk together the egg and 1 teaspoon water to make an egg wash. Brush the tops and edges of each formed Mano with the egg wash and sprinkle with sesame seeds if using.

Place assembled Mano on the prepared baking sheet, spacing 1–2 inches apart. Bake in the preheated oven for 12–16 minutes, or until golden brown and crisp on the edges.

Remove from oven and let rest 5 minutes. Garnish with extra chopped parsley and serve warm.