While first tray of manti bakes, repeat steps 7 through 14 with remaining 2 quarters of dough, followed by step 16 to bake and cool remaining manti (cooled manti can be transferred to zipper lock freezer bags and frozen for up to 3 weeks). Once all manti are baked, adjust oven racks so that one is in upper-middle position, the other is in lower-middle position, and lower oven temperature to 325°F (165°C). For the Yogurt-Garlic Sauce: Using a fork, mash garlic and salt to a rough paste on cutting board. Combine yogurt and garlic mixture in small bowl and whisk until evenly combined. Cover and refrigerate until needed. To Finish and Serve Manti: In large saucepan, bring broth to boil over high heat. Add reserved lamb pieces, reduce heat to medium-low, and cover. Return both baking sheets of manti to oven and bake until manti are golden brown and heated through, 15 to 20 minutes (20 to 25 if starting with frozen manti). Add about 1/2 cup (120ml) hot broth to individual serving bowls. Place 15 to 20 manti in broth and top with 3 to 4 tablespoons yogurt-garlic sauce. Sprinkle with 1/4 teaspoon of Aleppo pepper and sumac each. Serve immediately. (Lamb pieces reheated in the broth are meant to be served as a treat with any remaining manti.)
Special equipment
Electric or stovetop pressure cooker, fine-mesh strainer, pasta roller, rimmed baking sheets
