Entree: Uzbekistan – Khiva / Khorezm – Manti (Steamed Central Asian dumplings filled with spiced lamb and onion, traditionally served with yogurt and melted butter)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 45 min

Cook 45 min

Additional 30 min

Total 2 hrs

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 3 cups (360 g) all-purpose flour
- 1 cup (240 ml) warm water
- 1 large egg (1 3/4 oz (50 g))
- 1 tsp (5 g) salt, plus extra for filling
- 1 lb (454 g) ground lamb
- 2 medium onions, finely chopped (approx. 10 oz (280 g))
- 1/2 tsp (1 g) ground black pepper
- 1 tsp (2 g) ground cumin
- 1/2 tsp (1 g) ground coriander
- 1/2 cup (15 g) fresh parsley, finely chopped
- 2 tbsp (30 ml) vegetable oil for brushing the dough and pot
- 1 cup (240 g) plain yogurt for serving
- 2 tbsp (30 ml) unsalted butter
- 1/2 tsp (1 g) paprika or red pepper flakes for finishing

Show original ingredient measurements

- 3 cups (360 g) all-purpose flour
- 1 cup (240 ml) warm water
- 1 large egg (50 g)
- 1 tsp (5 g) salt, plus extra for filling
- 1 lb (454 g) ground lamb
- 2 medium onions, finely chopped (approx. 10 oz / 280 g)
- 1/2 tsp (1 g) ground black pepper
- 1 tsp (2 g) ground cumin
- 1/2 tsp (1 g) ground coriander
- 1/2 cup (15 g) fresh parsley, finely chopped
- 2 tbsp (30 ml) vegetable oil for brushing the dough and pot
- 1 cup (240 g) plain yogurt for serving
- 2 tbsp (30 ml) unsalted butter
- 1/2 tsp (1 g) paprika or red pepper flakes for finishing

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. In a large bowl, combine flour and 1 tsp (5 ml) salt. Whisk the egg into the warm water, then gradually add to the flour, stirring until a shaggy dough forms. Knead on a lightly floured surface 8–10 minutes until smooth and elastic. Cover and rest 30 minutes.
2. Meanwhile, prepare the filling: mix ground lamb, chopped onions, 1/2 tsp (2.5 ml) salt (or to taste), black pepper, cumin, coriander, and parsley until evenly combined.
3. Divide dough into 4 pieces. Working with one piece at a time, roll thin (about 1/16-inch (1.5 mm)). Cut into 3½–4 inch (9–10 cm) squares.
4. Place 1 heaping tablespoon (about 0.53 oz (15 g)) of filling in the center of each square. Fold into traditional manti shape (bring opposite corners together and pleat to seal into a round purse) or fold into tight parcels. Repeat until all manti are formed.
5. Lightly oil the steamer tray or manti pot. Arrange manti in a single layer with small gaps for steam; brush tops with a little oil to prevent sticking. Steam over simmering water for 35–45 minutes, until dough is tender and filling is cooked through.
6. While manti steam, warm yogurt in a small bowl; melt butter and stir in paprika or red pepper flakes.
7. Serve hot: place manti on a platter, spoon yogurt beside or over them, and drizzle with the hot butter. Offer extra chopped herbs or sumac if desired.

1. In a large bowl, combine flour and 1 tsp salt. Whisk the egg into the warm water, then gradually add to the flour, stirring until a shaggy dough forms. Knead on a lightly floured surface 8–10 minutes until smooth and elastic. Cover and rest 30 minutes.
2. Meanwhile, prepare the filling: mix ground lamb, chopped onions, 1/2 tsp salt (or to taste), black pepper, cumin, coriander, and parsley until evenly combined.
3. Divide dough into 4 pieces. Working with one piece at a time, roll thin (about 1/16-inch / 1.5 mm). Cut into 3½–4 inch (9–10 cm) squares.
4. Place 1 heaping tablespoon (about 15 g) of filling in the center of each square. Fold into traditional manti shape (bring opposite corners together and pleat to seal into a round purse) or fold into tight parcels. Repeat until all manti are formed.
5. Lightly oil the steamer tray or manti pot. Arrange manti in a single layer with small gaps for steam; brush tops with a little oil to prevent sticking. Steam over simmering water for 35–45 minutes, until dough is tender and filling is cooked through.
6. While manti steam, warm yogurt in a small bowl; melt butter and stir in paprika or red pepper flakes.
7. Serve hot: place manti on a platter, spoon yogurt beside or over them, and drizzle with the hot butter. Offer extra chopped herbs or sumac if desired.