Mantı

Tiny hand-pinched lamb dumplings boiled and served with garlicky yogurt, browned butter, and dried mint.

Ingredients

• 1 kg red lentils
• 1 cup rice pilaf
• 2 tbsp minced garlic
• 1/2 tsp ground cumin
• 2 tbsp olive oil
• a generous handful of baby potatoes
• a handful of fresh mint, chopped
• a drizzle of pomegranate molasses
• 2 cups chicken stock
• a pinch of dried mint
• 2 ripe tomatoes, chopped

Instructions

1. 1

   Pat the ground lamb dry, season generously with salt, pepper, and Aleppo pepper, and let it sit for a few minutes to absorb the flavors.

2. 2

   Heat olive oil in a wide pan or heavy pot over medium-high heat and sear the ground lamb until browned on all sides, then remove and set aside.

3. 3

   In the same pan, gently cook the finely chopped red onion and minced garlic over medium heat until softened and fragrant, about 4-5 minutes.

4. 4

   Stir in the sweet paprika and green peppers, cooking for a few more minutes so the spices bloom and coat the vegetables.

5. 5

   Return the ground lamb to the pan, pour in the beef stock, and bring everything to a gentle simmer.

6. 6

   Cover and cook over low heat until the ground lamb is tender and cooked through, roughly 15 mins.

7. 7

   Stir in the pomegranate molasses, taste, and adjust the seasoning with salt and pepper as needed.

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