Manti

Prepare the Dough

In a large mixing bowl, combine the flour and salt.

Make a well in the center and add the egg and water.

Mix until a dough forms. If the dough is too dry, add a little more water, a tablespoon at a time.

Knead the dough on a lightly floured surface for about 5-7 minutes, or until it is smooth and elastic.

Cover the dough with a damp cloth and let it rest for at least 30 minutes.

Prepare the Filling

In a bowl, combine the ground lamb or beef, finely chopped onion, chopped parsley, ground cumin, ground coriander, salt, and black pepper.

Mix well to combine all the ingredients thoroughly.

Roll and Fill the Manti

Divide the dough into small portions and roll each portion into a thin circle on a lightly floured surface, about 4 inches (10 cm) in diameter.

Place a spoonful of the filling in the center of each dough circle.

Fold the dough over the filling to form a half-moon shape, then pinch the edges to seal tightly. You can also shape the manti into square or rectangular parcels if desired.

Steam the Manti

Grease the steamer basket with vegetable oil to prevent the manti from sticking.

Place the manti in the steamer basket, making sure they are not touching each other.

Steam the manti over boiling water for about 20-25 minutes, or until the dough is cooked through and the filling is fully cooked.

Serve

Transfer the steamed manti to a serving plate.