The most important part of making an excellent Manti is to use the thinnest pastry possible for the smallest chunks of pieces.

This is a challenge for even the most experienced chefs in their field, and admittedly they can never be as good as a manti prepared in a mother’s hands.

Filled with minced meat, and served boiled, fried, or roasted, a manti served with garlic yogurt and topped with red pepper and butter is guaranteed to turn into a feast.