Basically ground lamb dumplings with yoghurt, this mouth-watering mezze dish makes the perfect started for summer weather.
Serves 2-4 people
What You’ll Need:
- 200g minced lamb
- 1 small onion, grated
- 3 garlic cloves
- 400g thick natural yoghurt
- 250g tomato sauce
- 40g unsalted butter
- ½ tsp hot paprika
- ½ tsp dried mint
- A pinch of sea salt
- A pinch of freshly ground black pepper
Manti Dough:
- 250g strong bread flour
- 2-3 large free-range eggs
- 1tsp sea salt
What To Do:
- To make the Manti dough, lightly beat two of the eggs, then put these into the bowl of an electric mixer with the flour and salt. Knead for about 5 minutes, then tip the dough onto a lightly floured work surface and knead by hand for a further 5 minutes or so until smooth and elastic. Place the dough in a lightly oiled bowl, then cover with plastic wrap and leave to rest for about 1 hour.
- Divide the dough into pieces the size of golf balls. Working with one piece at a time, roll the dough on a lightly floured work surface to form a large, paper-thin rectangle. Cut into strips around 4 cm wide. Repeat with the remaining dough.
- Stack the strips on top of each other and cut into 4 cm squares.
Manti
- Combine the lamb and onion in a bowl, then season with salt and pepper. Place a chickpea-sized amount of filling in the centre of each Manti square.
- Bring two opposite corners together over the filling and press to join at the top. Repeat with the other two corners, carefully moistening and pinching the side “seams” as you go to seal them.
- Place the Manti on a lightly floured tray as you complete them and repeat until all the dough and filling has been used.
- Bring a large saucepan of salted water to the boil. Cook the Manti, in batches, for 3 minutes or until cooked through and floating on the surface. Remove with a slotted spoon and transfer to pan with tomato sauce.
- Divide the Manti and sauce among bowls. Drizzle with yoghurt, and mint and chilli oil, and sprinkle with sumac to serve.