From Matthew Altizer

2016 Nov/Dec



  • 1 c. plus 2 T. all-purpose flour, plus more for dusting
  • 1 large egg
  • 1 t. kosher salt
  • 5 T. water


  • 1/2 lb. ground lamb
  • 1 small onion, grated or minced fine
  • 1/2 t. freshly ground allspice
  • 1 t. dried mint
  • 2 T. minced Italian parsley
  • sea salt to taste
  • Aleppo (Turkish) chile flakes to taste (find these at specialty food stores, like Silk Road Spice Merchant or substitute smoked paprika)
  • 2 T. cold water


  • 1 c. best-quality plain yogurt
  • 2 T. milk
  • 1 clove garlic, finely grated or minced
  • salt to taste

Tomato Butter:

  • 1/2 c. butter
  • 1/2 t. crushed fennel seeds
  • 2 large strips of orange zest
  • 1 c. passata or crushed tomatoes
  • sea salt to taste
  • 1/2 t. smoked sweet paprika
  • dried mint and Aleppo chile flakes to garnish


To make the dough, combine the flour, egg and salt with the water and mix with a wooden spoon until a dough forms. On a lightly floured surface, knead the dough until smooth, about
5 minutes. Clean the bowl and return the dough to it. Cover with plastic wrap and let rest for at least 1-1/2 hours or overnight.
Combine the lamb with the onion, allspice, mint, parsley, a pinch of salt, the chile flakes and the cold water in a bowl and mix thoroughly.
For the yogurt sauce, whisk together the yogurt, milk and garlic, season to taste with salt and set aside.
For the tomato butter, melt the butter in a small saucepan and cook it over medium heat until it starts to brown slightly. Add the fennel seeds and orange zest and cook gently until the fennel and orange are fragrant. Add the passata or crushed tomatoes, season with salt and paprika and gently simmer the sauce for 15-20 minutes, until it thickens slightly. Keep the sauce warm.
Lightly dust a baking sheet with flour.
On a lightly floured work surface, using a lightly floured rolling pin, roll out the dough until it’s 1/16-inch thick – a pasta roller would also do a great job, just make sure not to roll the dough out too thin. Then roll the dough into a log and slice it into long ribbons, about 1-inch wide. Cut the ribbons into 1-inch squares and spoon about 1/2 t. of the filling into the center of each square. To form the manti, fold the dough over the filling and bring all four corners up. Press the edges together so that you have a square with 4 ridges on it. Transfer the manti to the prepared baking sheet.
In a large pot of boiling water, boil the manti until tender and cooked through, about 5 minutes. Using a slotted spoon, transfer the manti to bowls. Top with the yogurt and warm tomato butter. Sprinkle with dried mint and Aleppo chile flakes.

Serves 4 as a starter.