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Baked haggis manti with garlic yogurt, melted butter, pine nuts, pul biber & mint
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by Ghillie Basan
500g MacSween Haggis (regular or vegetarian)
Olive oil, for greasing
500ml Cooks’ Ingredients Chicken or Vegetable Stock
2 tbsp pine nuts
2-3 tsp Cooks’ Ingredients Pul Biber
2 tsp dried mint (or use dried sage or zaatar)
Crusty bread, to serve
For the noodle dough
450g strong white plain flour or 00 grade pasta flour, plus extra for dusting
2 British Blacktail Free Range Medium Eggs (1 whole egg and 1 yolk), beaten
For the garlic yogurt
500g organic natural yogurt
1 lemon, juice
2 cloves garlic, crushed
1. To make the noodle dough, sift the flour and 1 tsp salt into a bowl. Make a well in the centre and pour in the beaten eggs and 200ml water. Draw in the flour with your hand and knead until the dough is soft and pliable. Place on a lightly floured board, cover with a clean, damp cloth and leave to rest for 30 minutes.
2. Meanwhile, prepare the yogurt by beating it in a bowl with the lemon juice and crushed garlic. Season to taste and set aside.
3. Put the haggis (still in its casing) in a saucepan of water and bring it to a simmer over a high heat. This softens it, making it easier to fill the dumplings. Lift the haggis out of the water, split it open with a knife and leave to cool while you roll out the dough.
4. Preheat the oven to 180°C, gas mark 4. Knead the dough again, divide it into 2-3 pieces and roll out 1 piece (keep the others under the cloth) on a lightly floured surface until thin, like a sheet of fresh pasta. Cut the dough into small squares – roughly 6.5cm – and spoon a nugget of haggis into the middle of each square. Pull up the corners and bunch together to form a little pouch, leaving a tiny hole in the top. You will end up with approximately 50 manti.
5. Grease a large oven dish with a little oil. Place the manti, side by side with the hole facing upwards, into the dish. Put into the oven for 15-20 minutes, until golden on top. Heat the stock, pour it over and around the mantı and return them to the oven for another 15-20 minutes, until almost all the stock has been absorbed.
6. Arrange the manti on a serving dish, or divide them between individual bowls. Spoon the garlic yogurt over the top. Quickly heat the pine nuts in a small pan until they start to brown, then stir in the butter. As it melts, stir in the pul biber and mint (or sage/zaatar), let it froth for a few seconds, then spoon over the yogurt. Serve immediately, with crusty bread to mop up the yogurt and butter.
Typical values per serving:
(with 50g crusty bread)
This recipe was first published in January 2022.