Directions

1. In a food processor, pulse together salt and flour. Set aside.
2. In a separate bowl, whisk together water, oil and egg; slowly add this mixture to dry ingredients in food processor while it is running on medium.
3. Once dough forms, turn off food processor and scoop dough onto clean working surface; knead until smooth ball forms, about 6 minutes.
4. Wrap dough in plastic wrap and let rest for 1 hour at room temperature.
5. Meanwhile, in large mixing bowl, combine lamb, red onion, garlic, mint, parsley, sumac, aleppo pepper and dark sweet cherries and fold together gently until well combined; do not overwork mixture.
6. Cut dough into thirds. Roll ⅓ of dough to 2mm thickness.
7. With pizza wheel and a straight edged ruler, cut rolled dough into 7cm squares, saving scrap dough.
8. Add 2 tsp of lamb mixture and brush edges of the square with water then bring all four corners of dough together, pinching to seal. Repeat until all dough is used.
9. Cover and refrigerate or freeze until ready to cook.
10. To serve: In a large stock pot, bring salted water to a boil. Place Manti dumplings in the stock pot and cook for 5 minutes or until dough is tender and slightly translucent. Remove and drain excess water.
11. Spread ¼ cup roasted garlic yogurt across bottom of plate.
12. Top yogurt with 8 cooked dumplings and garnish with 1 tsp torn mint, drizzle of 1 tsp chili oil and sprinkle with ⅓ tsp aleppo pepper and ¼ tsp fresh lemon zest.

Prepare Roasted Garlic Yogurt

13. In a blender, combine all ingredients and blend on high speed until smooth. About 3-4 minutes.
14. Cover and reserve chilled until ready for use.