Aleppo chile peppers, which have been cultivated in Syria for centuries, are quite mild in terms of heat, with a hint of raisin-y, sun-dried tomato sweetness. Due to the ongoing civil war, true Aleppo pepper from Syria is no longer available for import, but chiles grown in neighboring Turkey are. You can find Aleppo pepper at Middle Eastern markets, or online. Korean gochugaru or paprika can be substituted for Aleppo pepper in this recipe.
Ground sumac can also be found at Middle Eastern markets or online. It adds a bright, tart finish to this dish.
Make-Ahead and Storage
Manti can be par-baked through Step 17, cooled, transferred to zipper-lock freezer bags, and frozen for up to 3 weeks; to finish, bake from frozen following recipe instructions, for 20 to 25 minutes. Broth can be made in advance and refrigerated in an airtight container for up to 5 days, or frozen for up to 3 weeks (the picked meat from the lamb shank or neck can be added to the broth or stored in a separate zipper-lock bag); reheat gently in a large saucepan over medium-low heat. Manti filling can be made in advance and refrigerated in an airtight container for up to 24 hours. Manti dough can be made in advance and refrigerated, wrapped tightly in plastic, for up to 24 hours; bring to room temperature before rolling. Yogurt-garlic sauce can be made in advance and stored in an airtight container for up to 3 days.
