Turkish Lamb Manti

I am sure I must have long forgotten ancestors from the old worlde of Eastern Europe in the Southern Caucasus  – Armenia, Turkey, Iran. I feel intuitively drawn to theses flavours, the textures and style of these similar cuisines.

This simple recipe of ground lamb, soft cheese, lemon zest, garlic, paprika, mint & spices combined to make a tasty filling encased in thin pastry to resemble a ravioli. Well loved and commonly known in this region as manti which is simply prepared by baking, frying or steaming.

When Mum and Dad have been travelling they always gets asked where they are from especially from turkish people. They even got invited to a turkish wedding recently. So with jewish roots maybe I really do have it in my blood, I certainly enjoy cooking this style of food.

Mum and Dad

Baked Turkish Lamb Manti with minted Yoghurt Sauce  – Recipe courtesy of DISH magazine Issue 31

Ingredients

  • 24 thin paper thin wonton wrappers
  • 1 1/2 cups chicken stock

Filling

  • 200 grams of full fat lamb mince (if it is low-fat mince it will be too dry)
  • 1/4 cup cottage cheese  (or substitute goats cheese or feta cheese)
  • 3/4 teaspoon of ground allspice
  • finely grated zest of 1 lemon
  • 1 clove of garlic, crushed
  • 2 tablespoons pistachios, finely chopped
  • 1/4 cup finely chopped fresh mint leaves
  • sea salt and freshly ground black pepper

To assemble

  • 1 egg beaten
  • 1 tablespoon water

Yoghurt sauce

  • 1 cup thick  plain yoghurt
  • 1/4 cup finely chopped fresh mint leaves
  • juice of 1 lemon

Paprika butter

  • 3 tablespoons butter
  • 1 clove garlic, crushed
  • 1 teaspoon ground paprika
  • mint for garnish

Pre heat the oven to 180°C

Yoghurt Sauce: Whisk the ingredients in a bowl and season

Filling: Place all the ingredients in a bowl and mix well and season.

To assemble; Lay out 6 wonton wrappers at a time and place a tablespoon of filling in the centre of each. Brush the edges with the egg wash and cover with another wrapper, pressing out any air and firmly sealing the edges. Trim the edges if necessary. Place on a lined baking tray. repeat with the remaining wontons and filling. Brush with olive oil and bake for 5-6 minutes until golden and crisp.

Transfer the manti to a baking dish large enough to hold them in a single layer. The edges can slightly overlap. Pour the hot chicken stock around the manti and bake for 8-10 minutes.

Paprika butter; Heat the butter, garlic and paprika in a  small saucepan until sizzling.

To serve: Transfer the manti to shallow serving bowls and spoon over the chicken stock. There wont be a lot of stock.

Top with the yoghurt sauce then drizzle with the paprika butter. Garnish with mint and serve immediately with a green salad.

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3 Comments

Filed under cooking, earthquake, food, home cooking, lamb, meat, pasta, photography, recipes, travel

3 responses to “Turkish Lamb Manti

  1. Never heard of this, but it looks really yummy. Nice one.

  2. peasepudding

    I love this recipe, using wonton wrappers which i have and baking it. By the way I have tweeted you blog and linked you on my Facebook so other NZ bloggers know you are there.

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