Turkish manti are small dumplings filled with spiced lamb. Tossed in a tomato sauce and served with sumac-flavoured Greek yoghurt, these are traditionally made on mass with the whole family lending a hand.
- 225 g (1½ cups) plain flour, sifted, plus extra, to dust
- 90 ml olive oil
- 1 egg, lightly beaten
- 150 g minced lamb
- 1 small onion, coarsely grated
- ¼ cup finely chopped flat-leaf parsley
- 2 tsp dried mint
- 2 tsp ground chilli
- 2 garlic cloves, crushed
- 1 tsp white sugar
- 4 tomatoes, flesh grated, skin discarded
- Greek-style yoghurt, at room temperature, and sumac (see Note), to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Resting time 20 minutes
Drink match Little Creatures Pale Ale ($3.50) or 2007 Guigal Côtes du Rhône ($20)
To make dough, place flour and ½ tsp salt in a large bowl. Make a well in the centre and add 2 tsp olive oil and the egg. Start drawing in the flour while gradually adding 125 ml (½ cup) water; add only enough water for the mixture to just come together; the dough should be soft but not too sticky. Knead dough on a lightly floured surface for 5 minutes or until smooth and elastic. Divide into 4. Small air pockets should have formed at this point. Cover with a damp tea towel and rest at room temperature for 20 minutes.
Meanwhile, to make manti filling, place lamb, onion, 2 tbsp parsley and 1 tsp each salt and pepper in a bowl and, using your hands, mix until well combined.
Heat remaining 80 ml (⅓ cup) oil in a large frying pan over low–medium heat. Add mint and chilli, and stir for 1 minute or until fragrant. Transfer to a small bowl and keep warm, leaving 2 tbsp infused oil in the pan. Increase heat to medium–high, add the garlic, sugar and tomatoes, and cook for 5 minutes or until slightly thickened. Season with salt and pepper. Set aside.
Roll out a piece of dough on a lightly floured work surface until 2 mm thick and cut into 4 cm squares. Place ½ tsp lamb filling in the centre of each square, then using a wet pastry brush, lightly brush the edges. Bring each corner together to meet in the centre and press the edges together to seal and form a pyramid-shaped dumpling. Place on a lightly floured tray. Repeat with remaining dough and lamb filling.
Meanwhile, bring a large saucepan of salted water to the boil. Cook 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. Heat over low–medium heat and gently toss to coat manti in the sauce.
Divide manti and sauce among bowls. Drizzle with yoghurt, and mint and chilli oil, and sprinkle with sumac to serve.
• Sumac, available from supermarkets, is a tangy, Middle Eastern spice often used in marinades, salads and dressings.
Photography by Anson Smart.
As seen in Feast magazine, Sept 2011, Issue 1. For more recipes and articles, pick up a copy of this month's Feast magazine or check out our great subscriptions offers here.