Ingredients
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- Lamb Filling:
- 1 lb. top-quality organic ground Lamb
- 6 oz. onion – diced fine
- 1 clove garlic (about 1/4 oz.) – chopped fine
- 1 1/2 heaping Tbsp chopped parsley
- 1/2 heaping Tbsp chopped mint
- 2 Tsp kosher salt
- 1 Tsp ground black pepper
- 1 Tsp ground fennel seed
- 1 Tsp ground black pepper
- 1 Tsp crushed Urfa Biber chili flakes
- 1/3 Tsp cayenne (optional)
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- Dough Ingredients:
- 3 1/4 cups flour (and a little extra for bench flour)
- 1 whole egg
- 1 Tbsp. freshly-ground cumin
- 1 oz. (2 Tbsp.) melted butter
- 1/2 cup warm water
- 1/2 cup whole milk
- 1/2 Tsp kosher salt
- 2 oz. (4 Tbsp.) melted ghee (preferred) or butter, set aside for baking
- Chicken Broth (recipe follows)
- Yogurt for serving – TFD prefers adding minced fresh herbs and garlic to his
- Fresh Parsley – chopped for serving
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- Chicken Broth Ingredients:
- 2 qt. chicken stock
- 2 oz. shallot – sliced
- 3 cloves garlic – sliced
- 4 fresh bay leaves
- 6 sprigs thyme
- 3/4 oz. parsley stems – chopped coarse
- 1 Tbsp. whole black peppercorns
- 2 Tbsp. extra virgin olive oil
- 1/2 cup white wine
- Salt and pepper to taste
Instructions
- Lamb Filling:
- Mix all together and refrigerate until needed.
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- Dough:
- Combine in mixing bowl (except 2 oz. melted butter). Knead until smooth. Divide into two balls and cover with a towel to rest, 30-45 minutes. With a rolling pin, roll dough out to an even thickness of about ⅛”. Cut the rolled dough into squares of about 1-½”.
- Place a marble sized portion of meat in the center of each square and pinch the ends together (around the meat leaving the top exposed) to resemble a boat shape. Continue until dough/meat mixture is gone.
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- Chicken Broth:
- Gently warm oil in sauce pot, add all aromatics and sweat lightly about 1 minute. Add wine to deglaze and reduce until about dry. Add chicken stock and reduce by about a quarter (down to 6 c.). Strain and adjust seasoning to taste
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- To bake put the 2 oz. melted butter on baking pan and fill with Manti. Bake at 375°F for 20 – 30 minutes, until Manti are lightly browned. Remove and allow to cool slightly. Serve in chicken broth with yogurt and chopped parsley.
- Prep Time: 0 hours
- Cook Time: 0 hours
