Turkish Manti

Name: Turkish Manti
Cuisine: Turkish
Ingredients: 300 g minced lamb; sea salt; black pepper; 1 tsp sumac; 1 tsp cayenne; 1 tsp ground cumin; 1 tbsp roasted red pepper paste; 1 white onion; 2 garlic cloves; a bunch parsley; a bunch chives; touch mint; 300 g all-purpose flour; sea salt; 1 large egg; 120 ml cold water; 200 g Greek yogurt; 2 garlic cloves; sea salt; black pepper; dill; splash olive oil; 250 g butter; 1 tbsp tomato paste; 1 tsp Calabrian chili; 1 tsp roasted pepper paste; thyme; 1 tbsp Aleppo pepper; parsley; lemon zest

Serves 1

facebook.com

Turkish Manti

facebook.com

Serves 1

Directions

1Add minced lamb to a bowl and season with sea salt, black pepper, sumac, cayenne, ground cumin, roasted red pepper paste, grated white onion, 2 cloves grated garlic and chopped parsley, chives, and a touch of mint.
2Mix to combine and leave to marinate in the fridge whilst you prep the dough.
3Combine all-purpose flour, sea salt, 1 large egg, and cold water to make the dough, mix to combine, then knead with your hands on a floured surface.
4Keep kneading till it forms a smooth ball, then cut into two and rest in a bowl under a damp cloth for 30 mins
5Once rested, roll out till super thin, then cut into evenly sized little squares
6Take 0.5-1tsp of lamb filling and place into the center of the squares, dab each corner with water, then press the corners in to each other to form the manti.
7Set aside on a floured tray, then prep the garlic yogurt and spiced butter
8Combine Greek yogurt with garlic cloves, sea salt, black pepper, chopped dill and a splash of olive oil, mix to combine and season to taste.
9Throw manti into salted boiling water, simmer 3-4 mins, then strain and plate before starting the butter.
10Add yogurt to a plate along with the cooked manti and a little more yogurt.
11Add butter cubes to a pan and bring to medium-high heat, then add tomato paste, Calabrian chili, roasted pepper paste, thyme, and Aleppo pepper, mix till foaming.
12Spoon over the sizzling butter and garnish with parsley and lemon zest.

Ingredients

300 g minced lamb
sea salt
black pepper
1 tsp sumac
1 tsp cayenne
1 tsp ground cumin
1 tbsp roasted red pepper paste
1 white onion
2 garlic cloves
a bunch parsley
a bunch chives
touch mint
300 g all-purpose flour
sea salt
1 large egg
120 ml cold water
200 g Greek yogurt
2 garlic cloves
sea salt
black pepper
dill
splash olive oil
250 g butter
1 tbsp tomato paste
1 tsp Calabrian chili
1 tsp roasted pepper paste
thyme
1 tbsp Aleppo pepper
parsley
lemon zest

Equipment

bowlgratercutting boardknifewhiskspatularolling pinpizza cuttertraypanfork

Tips

Mix minced lamb with sea salt, black pepper, sumac, cayenne, ground cumin, roasted red pepper paste, grated white onion, garlic cloves, chopped parsley, chives, and mint, then marinate in the fridge.
Combine all-purpose flour, sea salt, large egg, and cold water to form a dough. Knead, cut into two, and rest under a damp cloth for 30 minutes.
Roll out the dough thinly and cut into small, evenly sized squares.
Place a small amount of lamb filling into the center of each square, dab the corners with water, and press the corners together to form the manti.
Combine Greek yogurt with garlic cloves, sea salt, black pepper, chopped dill, and olive oil.
Simmer manti in salted boiling water for 3-4 minutes, then strain and plate.
Melt butter, then add tomato paste, Calabrian chili, roasted pepper paste, thyme, and Aleppo pepper, mixing until foaming.
Spoon the spiced butter over the manti and garnish with parsley and lemon zest.

Turkish Manti

Serves 1

facebook.com

Turkish Manti

facebook.com

Serves 1

Directions

1Add minced lamb to a bowl and season with sea salt, black pepper, sumac, cayenne, ground cumin, roasted red pepper paste, grated white onion, 2 cloves grated garlic and chopped parsley, chives, and a touch of mint.
2Mix to combine and leave to marinate in the fridge whilst you prep the dough.
3Combine all-purpose flour, sea salt, 1 large egg, and cold water to make the dough, mix to combine, then knead with your hands on a floured surface.
4Keep kneading till it forms a smooth ball, then cut into two and rest in a bowl under a damp cloth for 30 mins
5Once rested, roll out till super thin, then cut into evenly sized little squares
6Take 0.5-1tsp of lamb filling and place into the center of the squares, dab each corner with water, then press the corners in to each other to form the manti.
7Set aside on a floured tray, then prep the garlic yogurt and spiced butter
8Combine Greek yogurt with garlic cloves, sea salt, black pepper, chopped dill and a splash of olive oil, mix to combine and season to taste.
9Throw manti into salted boiling water, simmer 3-4 mins, then strain and plate before starting the butter.
10Add yogurt to a plate along with the cooked manti and a little more yogurt.
11Add butter cubes to a pan and bring to medium-high heat, then add tomato paste, Calabrian chili, roasted pepper paste, thyme, and Aleppo pepper, mix till foaming.
12Spoon over the sizzling butter and garnish with parsley and lemon zest.

Ingredients

300 g minced lamb
sea salt
black pepper
1 tsp sumac
1 tsp cayenne
1 tsp ground cumin
1 tbsp roasted red pepper paste
1 white onion
2 garlic cloves
a bunch parsley
a bunch chives
touch mint
300 g all-purpose flour
sea salt
1 large egg
120 ml cold water
200 g Greek yogurt
2 garlic cloves
sea salt
black pepper
dill
splash olive oil
250 g butter
1 tbsp tomato paste
1 tsp Calabrian chili
1 tsp roasted pepper paste
thyme
1 tbsp Aleppo pepper
parsley
lemon zest

Equipment

bowlgratercutting boardknifewhiskspatularolling pinpizza cuttertraypanfork

Tips

Mix minced lamb with sea salt, black pepper, sumac, cayenne, ground cumin, roasted red pepper paste, grated white onion, garlic cloves, chopped parsley, chives, and mint, then marinate in the fridge.
Combine all-purpose flour, sea salt, large egg, and cold water to form a dough. Knead, cut into two, and rest under a damp cloth for 30 minutes.
Roll out the dough thinly and cut into small, evenly sized squares.
Place a small amount of lamb filling into the center of each square, dab the corners with water, and press the corners together to form the manti.
Combine Greek yogurt with garlic cloves, sea salt, black pepper, chopped dill, and olive oil.
Simmer manti in salted boiling water for 3-4 minutes, then strain and plate.
Melt butter, then add tomato paste, Calabrian chili, roasted pepper paste, thyme, and Aleppo pepper, mixing until foaming.
Spoon the spiced butter over the manti and garnish with parsley and lemon zest.