‘Manti’ pasta salad with crispy lamb and garlic yoghurt

Name: ‘Manti’ pasta salad with crispy lamb and garlic yoghurt
Cook time: 1 h
Yield: 4
Cuisine: Contemporary
Ingredients: 300g conchiglie pasta

Turkish-Cypriot manti dumplings have inspired this pasta salad, which is an absolute flavour bomb.

Rosheen Kaul

May 22, 2025

‘Manti’ pasta salad with crispy lamb and garlic yoghurt.Armelle Habib; STYLING: Lee Blaylock

easyTime:30 mins - 1 hourServes:4

A version of yalancı mantı, a Turkish-Cypriot dish of lamb mince and conchiglie pasta heralded as the “shortcut manti” has been making its way around the internet for some time. Having made it several times, I have to say it’s an absolute flavour bomb.

This version is more of a cool pasta salad that can be made ahead, then crowned with the delightfully crisp lamb and almond topping (warm or at room temperature), added when you’re ready to serve. Grated halloumi and a quick chilli oil made from Aleppo pepper and dried mint bring the whole dish together.

Ingredients

300g conchiglie pasta

CRISPY LAMB

1 brown onion, finely chopped
1 tsp cumin powder
1 tsp smoked paprika
½ tsp black pepper
500g minced lamb
100g almonds, skin on, roughly chopped
olive oil

YOGHURT DRESSING

150g Greek yoghurt
2 garlic cloves, grated
½ tsp salt
100g halloumi, grated
1 tsp dried mint

CHILLI OIL

½ cup olive oil
1 tsp Aleppo pepper
1 tsp dried mint
1 bay leaf
1 tbsp Turkish pepper paste, optional
dried mint to finish

Method

Step 1
Start by making the crispy lamb. Heat about 2 tablespoons of olive oil in a frying pan and fry the onions with a pinch of salt until soft and translucent. Add the cumin, paprika and black pepper and turn the heat to medium-high, frying until the oil takes on a reddish hue.
Step 2
Add the lamb and cook, breaking up the mince as you go. Reduce the heat to low and fry the lamb for about 15-20 minutes, stirring occasionally, until it is crisp, dry and flavourful. Add the almonds and fry for 1-2 minutes, then season with a pinch of salt and remove from the heat. Set aside.
Step 3
Make the chilli oil by placing the olive oil, Aleppo pepper, dried mint, bay leaf and pepper paste (if using) into a small pan over a low heat and slowly bring to a simmer. Allow the oil to simmer gently for 10 minutes, then turn the heat off. Remove the bay leaf and set aside.
Step 4
Cook the pasta according to the package instructions, then drain it, rinse it with cold water, and set aside to drain it thoroughly.
Step 5
Make the yoghurt dressing by stirring the yoghurt, garlic, salt, grated halloumi and dried mint together in a large bowl, thinning with a splash of water if necessary. Add the pasta to the bowl and stir to combine. Divide between plates or bowls, and, when ready to serve, top with the crispy lamb and chilli oil. Sprinkle with a little more dried mint and grated halloumi if you wish.