Manti

Prepare the Dough

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

Gradually add the water, mixing until a dough forms.

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

Cover the dough with a clean 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, minced garlic, ground cumin, ground coriander, salt, black pepper, and vegetable oil.

Mix well to combine.

Shape the Manti

On a lightly floured surface, roll out the dough into a thin sheet, about 1/8 inch (3 mm) thick.

Use a round cutter or glass to cut out circles of dough, 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 create a half-moon shape, then pinch the edges together to seal. Bring the two corners of the half-moon together and pinch to form a dumpling shape.

Repeat with the remaining dough and filling.

Steam the Manti

Grease the steamer basket or tray with vegetable oil to prevent sticking.

Arrange the manti in the steamer, making sure they do not touch each other.

Steam the manti over boiling water for about 30-40 minutes, or until the dough is cooked and the filling is hot.

Serve

Transfer the steamed manti to a serving platter.