Manti

Ingredients

• Conchiglie, Italian Macaroni Product

  Montebello

  12 oz or 336g

• Ground beef

  95% lean meat / 5% fat, raw

  8 oz or 227g

• Ground lamb

  Raw

  8 oz or 227g

• Garlic powder

  Spices

  3 tbsp or 29g

• Onions

  Dehydrated flakes

  2 tbsp or 10g

• Salt

  Table

  1 tsp or 6g

• Pepper

  Spices, black

  1 tsp or 2g

• Allspice

  Spices, ground

  1 tsp or 2g

• Cumin

  Spices, cumin seed

  1 tsp, ground or 3g

• Nonfat greek yogurt

  Nonfat, plain

  1 cup or 240g

• Hot Pepper Paste

  Hanasia

  4 Tbsp or 80g

• Butter

  Unsalted

  2 tbsp or 28g

• Sumac

  Castella

  2 teaspoon or 200g

Directions

1. Mix ground beef, ground lamb, salt, pepper, allspice, cumin, and 2 Tbsp garlic powder (reserve 1 Tbsp for yogurt sauce).
2. Stuff pasta shells (conchiglie) with ground meat mixture.
3. In a large pot of boiling water, cook dumplings until desired doneness, usually about 15-20 minutes.
4. While pasta is cooking, you can make pepper paste sauce by mixing butter and red pepper paste in a small pot over low heat. Stir until butter is incorporated into paste, then remove from heat.
5. Make yogurt sauce by mixing remaining tablespoon of garlic powder in yogurt.
6. When dumplings are cooked, drain and place into bowls for serving.
7. Top with yogurt sauce, then red pepper paste sauce, then a sprinkle of sumac spice.
8. *For leftovers, keep yogurt sauce separate from ingredients that will be reheated.*