
Turkish Manti (Turkish Traditional Dumplings)
Ingredients
- Lamb neck 500g, cut into 5cm chunks
- Onions 2, roughly chopped
- Carrots 2, roughly chopped
- Celery 1 stick, roughly chopped
DOUGH
- Plain flour 500g (4 cups), plus extra for dusting
- Sea salt
YOGURT SAUCE
- Natural yogurt 3 tbsp
- Double cream 2 tbsp
- Garlic 1 small clove
- Ginger juice squeezed from 1 tbsp of grated ginger
TO SERVE
- Pomegranate molasses 1 tbsp
- Chili Pepper EVOO
- Dried chili flakes
Directions
- Step 1
Heat the oven to 395F. Add the lamb and vegetables to a roasting tin and cook for 30 minutes until browned.
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Step 2
Cover with 1.5 liters of water and turn the oven down to 300F and cook for 3 hours, until the meat is very tender.
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Step 3
Strain through a sieve and reduce the cooking liquor until saucy. Shred the meat and discard the vegetables.
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Step 4
Mix the reduced sauce and shredded meat, season, and leave to cool.
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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.
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Step 6
Pour in 250ml (1 cup) 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.
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Step 7
Cut the sheet into 5cm squares and put ½ tsp of the meat filling in the center. Bring each corner of the dough together and pinch to form a parcel (as seen in the photo above). Press to seal. Repeat with the remaining dough.
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Step 8
For the yogurt sauce, beat together the yogurt and double cream and then add the garlic, ginger juice and some seasoning. Chill.
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