Recipe

Step 1:

Cook the mushrooms: Set a medium saute pan to medium-high heat and add 2 tablespoons of oil. Sear mushrooms for 5 to 7 minutes until browned on both sides. Season generously with salt and pepper. Lower heat to medium-low, then add remaining tablespoon of oil, shallot, water, and parsley. Cook for 8 minutes until onions are soft and translucent. Remove from heat, then let cool to room temperature.

Step 2:

Make the dough: While the onions cook, start the dough. Mix together flour and salt in a bowl, then dump onto a wooden cutting board or clean surface. Shape your hand into a fist to make a well in the center of the flour. Add the egg and water into the well. Use a fork to beat the wet ingredients into a homogeneous mixture, then slowly incorporate more and more flour from the inner edges of the well into the liquid. Continue mixing in more flour, then knead the dough for 6 to 8 minutes, adding any extra flour as needed if it’s too sticky. Knead until the dough is soft (but not sticky), and homogeneous. Let rest for 30 minutes.

Step 3:

Make the garlic skyr: Meanwhile, whisk together all ingredients for the skyr garlic sauce in a bowl. Set aside while you prepare the rest of the dish (or keep chilled if you plan to make it ahead of time). Season with salt and pepper.

Step 4:

Make the paprika butter: In a small saucepan, melt butter on medium-low heat. Add the paprika and a pinch of salt, and let sizzle for 20 seconds, whisking frequently. Remove from the heat and set aside.

Step 5:

Shape the manti: Sprinkle dough with a generous pinch of flour, then use a rolling pin to roll the dough out to a 1/4-inch thickness. From this point, you can either roll the dough out by hand or use a pasta maker. Either way, you are looking for 1/16-inch thickness. Cut dough into 1.5-inch by 1.5-inch squares. Place 1/4 teaspoon filling into each square, then bring each corner up to the center to form a pyramid shape, pinching the edges to seal the manti completely.

Step 6:

Cook and serve: Bring a large pot of water to boil and add a generous pinch of salt. Boil the manti for 8 to 10 minutes or until completely tender. Drain the manti, then return to the pot and toss with the paprika butter to coat. Transfer manti to a serving plate and drizzle with yogurt sauce and dried mint, sumac, and herbs.