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Manti is a type of dumpling popular in most Turkic cuisines and are typically stuffed with a spiced meat mixture in a dough wrapper and either boiled or steamed. Our version swaps meat for well spiced lentils for a vegetarian alternative. Alternatively you could also blend your meat and lentils.
2 lb (1 kg) pre-made pasta dough
1.5 lb (750 g) whole red lentils, cooked and drained well
1 cup (250 mL) yellow onion, minced
3 Tbsp (45 mL) flat leaf parsley, minced
2 tsp (10 mL) sumac
2 tsp (10 mL) harissa
3 cups (750 mL) non-fat greek yogurt
2 Tbsp (30 mL) garlic paste
2 Tbsp (30 mL) mint, minced
2 Tbsp (30 mL) red chili flakes
1 Tbsp (15 mL) lime juice
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