Preparation
Step 1
Cook the pasta in boiling salted water for 6 minutes. Meanwhile, chop the onion, wrap in a clean kitchen cloth and squeeze out as much water as possible. Transfer to a bowl with the meat, garlic, cumin, salt and pepper. Mix until well combined.
Step 2
Preheat the oven to 180C. Fill each pasta ring with approx. 1 tsp of the meat mixture. Arrange the filled rings in a large baking dish. Pour over ¼ cup of water, cover with foil and bake for 20-25 minutes.
Step 3
For the pepper butter, heat the butter and oil in a small pan set over a low heat. Add the red pepper flakes and gently cook until fragrant, being careful to not let them burn. Remove from the heat and keep warm.
Step 4
For the pepper butter, heat the butter and oil in a small pan set over a low heat. Add the red pepper flakes and gently cook until fragrant, being careful to not let them burn. Remove from the heat and keep warm.
Step 5
Combine the yogurt, garlic and mint in a small bowl and set aside.
Step 6
Serve the manti at the table, drizzle with the yogurt and hot chilli butter. Sprinkle with sumac and extra chilli flakes.
