Our Manti Recipe

Make the dough

In a large bowl combine flour, semolina (if using) and 1 tsp salt. Make a well, add warm water and egg. Mix until a shaggy dough forms, then knead on a lightly floured surface 6–8 minutes until smooth and elastic. Cover with a damp towel and rest 30 minutes.

Prepare the filling

Heat 1 tablespoon neutral oil in a skillet over medium heat. Add the very finely diced onion and cook, stirring, until soft and translucent, about 6–8 minutes. Add the 2 minced garlic cloves and cook 30 seconds until fragrant. Add 12 oz ground beef, breaking it up with a spoon. Cook until no longer pink, 5–7 minutes. Season with 1 tsp salt, 1/2 tsp black pepper, 1 tsp ground cumin, 1/2 tsp ground coriander and 1/2 tsp Aleppo pepper. Stir in 2 tablespoons chopped parsley. Remove from heat and let cool to room temperature.

Roll and fill

Divide rested dough into 2 pieces. Working with one piece at a time, roll very thin (about 1–1.5 mm) on a lightly floured surface into a large rectangle. Cut into roughly 2-inch squares. Place about 1/2 to 3/4 teaspoon of the cooled meat filling in the center of each square. Moisten edges with a little water and fold into traditional manti shapes (bring corners together and pinch to seal) or fold into small purses. Place formed manti on a lightly floured tray, spacing them so they don’t stick.

Cook the manti

Preheat oven to 375°F (190°C). Lightly oil a shallow baking dish. Arrange manti in the dish close together (they can touch). Brush lightly with melted butter. Bake 18–22 minutes until the dough is cooked through and bottoms are golden. Alternatively, bring a large pot of salted water to a gentle simmer and cook manti in batches for 6–8 minutes until they float and dough is tender; drain carefully.

Finish with butter

If baking, warm the 3 tablespoons melted butter in a small saucepan and stir in 1/2 tsp paprika. Spoon warm butter over cooked manti just before serving.

While the dough rests, combine 1 cup labneh, 1 crushed garlic clove, 1 teaspoon lemon juice, 1 teaspoon olive oil, 1/4 tsp salt and 1/4 tsp black pepper in a bowl. Taste and adjust seasoning. If using Greek yogurt, strain 1 cup through cheesecloth for 1–2 hours to thicken before mixing. Chill until ready to assemble.

Preheat oven to 275°F (135°C) if not already on (low and slow produces concentrated flavor). Toss 2 cups halved grape tomatoes with 2 tablespoons olive oil, 1/2 tsp salt, 1/4 tsp black pepper and 1 tsp chopped thyme or oregano. Spread cut-side up on a rimmed baking sheet lined with parchment. Roast 45–60 minutes until tomatoes are slightly shriveled but still juicy. Remove and cool. These can be baked alongside manti if oven space and temperature allow — roast low and long; if you need higher oven for manti, roast tomatoes earlier and rewarm.

To serve, spread a generous spoonful (about 1–2 tablespoons) of the garlicky labneh across the center of a warm serving plate.

Arrange warm manti on top of the labneh in a loose mound. Spoon oven-dried tomatoes and any accumulated juices around and over the dumplings.

Drizzle the warmed paprika butter over the manti (use remaining butter from the 3 Tbsp). Scatter chopped mint, toasted pine nuts or walnuts, and a light dusting of sumac if using. Serve with lemon wedges on the side for squeezing.

Leftovers: store manti and labneh separately in airtight containers in the refrigerator up to 2 days. Reheat manti gently in a 325°F oven with a splash of water covered until warmed through (8–10 minutes).