Pan-Fried Manty with Mint Chermoula

To make Mint Chermoula, place all the ingredients, except salt, in a food processor. Process until smooth. Season with salt and adjust other seasonings to taste. You can refrigerate this sauce in an air-tight container for 7 days.

In a medium bowl, mix the ground pork, ground beef, finely grated onion, salt, and spices.

To assemble the dumplings, place a tablespoon of the meat filling right in the center of your wrapper. Slightly brush the edges, or lightly spray the wrapper, with water. Fold the wrapper in half and pinch it to seal it in the middle. Then close two open sides to form a rectangle with 4 corners. Pinch the opposite corners together to create a rose-shaped dumpling.

Heat the oil in a large non-stick or cast-iron skillet over medium heat. Working in batches, add dumplings in a single layer and cook until bottoms begin to brown, about 1 minute seconds. Add 1/3 cup water, cover the skillet with a lid and cook for about 3 minutes. Then remove the lid and cook until the liquid has evaporated completely and the bottoms are crisp and golden brown, about 2 more minutes. Repeat with remaining dumplings.

Spread the yogurt on a large serving platter and arrange hot manty on top. Drizzle with chermoula and harissa.

If you want to save dumplings for later, place the dumplings on a lightly floured tray or cutting board and freeze. Once the dumplings are solid, put them in zip locks and store them until needed.