1. Cinnamon, 1 tsp
  2. Ground cloves, 1 tsp
  3. Cumin, 2 tsp
  4. Ground cardamom, 1/2 tsp
  5. Ground nutmeg, 1/2 tsp

For the dough:

For the sauce:


Place the bay leaves and peppercorns in just over 1/3 cup of water and boil briefly. Remove the leaves and peppercorns, set aside.

In a large skillet, slowly fry the onions until golden. Half way through the cooking, add the spice mix, salt and pepper. Remove from the heat.

In a bowl, mix the ground meat, onion mixture and the boiled water. Set aside.

In another bowl, mix the dough ingredients and knead well. Shape the dough into balls the size of a walnut. Flatten them and add 1 tablespoon of the meat mixture.

Fold dough around the meat to form triangles. Normally these are steamed (we steamed them for 15 minutes) but if you prefer to bake them, add oil or butter to the dough.

While they're cooking, mix well the yogurt with the garlic and mint, stir well.

When the manty are ready, place them on a serving platter and cover them with the sauce (we skipped this).

Serve hot.