Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Steep 0.5 teaspoon of saffron threads in 2 tablespoons of warm water for at least 15 minutes to allow the color and flavor to infuse.

2. 2

   Combine 3 cups of all-purpose flour, 1 teaspoon of salt, and gradually add 1 cup of warm water to form a firm dough, then knead for 8-10 minutes until smooth, cover it, and let it rest for 30 minutes.

3. 3

   In a large bowl, thoroughly mix 1 pound of ground lamb, 1.5 cups of grated pumpkin, 1 medium finely diced yellow onion, the steeped saffron water, 1 teaspoon of ground cumin, 0.75 teaspoon of salt, 0.5 teaspoon of black pepper, and 2 tablespoons of vegetable oil.

4. 4

   On a lightly floured surface, roll out the rested dough into a thin sheet, approximately 2 millimeters thick, then cut the sheet into 3-inch by 3-inch squares.

5. 5

   Place about 1 tablespoon of the lamb and pumpkin filling in the center of each dough square, then carefully fold and pinch the edges to seal them into traditional manti shapes, ensuring no filling leaks out.

6. 6

   Arrange the formed manti in a single layer on oiled steamer racks, taking care not to overcrowd them to allow for even cooking.

7. 7

   Steam the manti for 30-35 minutes over rapidly boiling water until they are cooked through, tender, and the filling is juicy; serve the hot Saffron Lamb and Pumpkin Manti immediately, optionally accompanied by a dollop of sour cream or plain yogurt.