Lamb manti

Name: Lamb manti
Prep time: 1 h 10 min
Cook time: 20 min
Total time: 1 h 30 min
Yield: 6
Ingredients: 1 medium onion, grated; 225 g lamb mince; 1 tsp salt; Ground black pepper

Manti are dumplings originating from Turkey, with a hearty, comforting filling wrapped in sumac-spiced dough. Food writer Özlem Warren's lamb manti are served on garlic yogurt and finished with a drizzle of spicy oil. Melt-in-the-mouth and irresistibly moreish, they're well worth the effort. See Özlem's lentil manti recipe. Follow Özlem on Instagram.

0 out of 5 stars(0) Rate this recipe

Serves6
CourseMain meal
Prepare1 hr 10 mins
Cook20 mins
Total time1 hr 30 mins
Pluschilling

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

For the lamb filling

1 medium onion, grated
225g lamb mince
1 tsp salt
Ground black pepper

For the dough

300g plain flour, plus extra for dusting
1 tsp fine sea salt
1 medium free range egg, beaten
2 tbsp olive oil, plus extra for greasing
2 tsp dried mint, plus extra for sprinkling
1 tsp sumac, plus extra for sprinkling

For the garlic yogurt

2 clove/s garlic, crushed
500g natural Greek style yogurt

For the spiced oil

4 tbsp olive oil
45g salted butter
½ tsp Turkish pepper flakes (or more if you like the heat)

Put the grated onion into a bowl, add the lamb mince, season with salt and some freshly ground black pepper, then mix using your hands. Cover and chill.
For the dough, sift the flour and salt into a bowl, then make a well in the centre. Pour in the egg, 120ml room-temperature water and the oil. With your hands, draw the flour into the liquid and knead to a rough dough. Turn out onto a lightly floured surface and knead for 3-4 minutes until smooth and elastic. Put in a clean, greased bowl, cover with a tea towel and chill for 30 minutes.
Cut the rested dough into 3 equal pieces (about 165g each) and roll into balls. Put 2 back in the bowl and cover with a clean tea towel. Put the other ball on a lightly floured surface and roll out into a rough 32cm square. Using a sharp knife, cut into 5.5cm squares. Spoon about ¾ tsp of lamb filling into the centre of each. Pinch the opposite corners of the square to form a little pouch, then press the seams to seal. (Lightly flour your fingers first if the dough feels too sticky, or add a little water to the sides of the dough if it starts to dry out.) Repeat the process with the remaining 2 balls of dough and all the filling.
Grease 2 large baking trays with oil or line with baking parchment. Preheat the oven to 200ºC, gas mark 6. Arrange the manti on the trays in a single layer and bake for 8 minutes until slightly golden on the edges.
In a separate bowl, combine the garlic and yogurt. Season, cover and set aside.
Bring a large pan of salted water to the boil. Add the lamb manti, lower the heat and simmer for 8-10 minutes, gently stirring occasionally. Once the dough is tender and the filling cooked through, remove the manti using a slotted spoon and carefully drain through a sieve to get rid of excess liquid. Return the drained manti to the empty pan and drizzle over a little oil so they don’t stick together.
While the manti are boiling, make the spiced oil. Put the olive oil and butter in a small pan set over a low-medium heat. When the butter has melted, stir in the pepper flakes, dried mint and sumac, then infuse for 35-40 seconds over a low heat.
Spoon the garlic yogurt onto a warm serving dish, arrange the manti on top, then drizzle with the spiced oil. Sprinkle with a little extra dried mint and sumac, then serve immediately.