Turkish Manti Recipe | olivemagazine

Manti Recipe

500g lamb neck
cut into 5cm chunks
2 onions
roughly choppedd
2 carrots
roughly chopped
1 stick celery
roughly chopped
olive oil

DOUGH

500g plain flour
plus extra for dusting
sea salt

YOGURT SAUCE

3 tbsp natural yogurt
2 tbsp double cream
1 small clove garlic
squeezed from 1 tbsp of grated ginger ginger juice

TO SERVE

1 tbsp pomegranate molasses
chilli oil
dried chilli flakes

Method

step 1
Heat the oven to 220C/fan 200C/gas 7. Add the lamb and vegetables to a roasting tin and cook for 30 minutes until browned.
step 2
Cover with 1.5 litres of water and turn the oven down to 160C/fan 140C/gas 3 and cook for 3 hours, until the meat is very tender.
step 3
Strain through a sieve and reduce the cooking liquor until saucy. Shred the meat and discard the vegetables.
step 4
Mix the reduced sauce and shredded meat, season, and leave to cool.
step 5
To make the dough, sift the flour with a pinch of sea salt in a wide bowl and make a well in the middle.
step 6
Pour in 250ml of water and mix to form a dough. Knead for 5-10 minutes until smooth and elastic. Cover with clingfilm and chill for 30 minutes.
step 7
Cut the dough into 3 pieces and keep covered with damp kitchen paper. Roll each piece of dough to a large thin sheet, around 2mm thick and 30cm x 30cm, on a lightly floured worksurface.
step 8
Cut the sheet into 5cm squares and put ½ tsp of the meat filling in the centre. Bring each corner of the dough together and pinch to form a parcel. Press to seal. Repeat with the remaining dough.
step 9
For the yogurt sauce, beat together the yogurt and double cream and then add the garlic, ginger juice and some seasoning. Chill.
step 10
Put the manti in a pan of boiling salted water and cook for 8-10 minutes. Drain and return to the pan drizzled with 1 tbsp olive oil, to stop them from sticking together.
step 11
Divide between 4 bowls, finish with the yogurt sauce, a drizzle of pomegranate molasses and chilli oil, and a sprinkling of dried chilli flakes.