Delicate little dumplings filled with spiced lamb, baked and then served in a fragrant lamb broth, accompanied by a garlic yogurt sauce. A comforting and flavorful Armenian specialty.
Ingredients
- 450 g lamb shanks or neck
- 4 g Diamond Crystal kosher salt
- 960 ml low-sodium chicken broth (homemade or store-bought)
- 5 pieces crushed garlic cloves
- 60 g tomato paste
- 280 g all-purpose flour
- 1/2 tsp kosher salt (for the dough)
- 28 g unsalted butter
- 135 ml water
- 1 piece egg yolk
- 170 g onion (small, peeled and quartered)
- 3 pieces garlic cloves (for the filling)
- 6 g fresh parsley leaves and tender stems
- 1 tsp paprika
- 1/2 tsp ground allspice
- 1/2 tsp Aleppo pepper (or extra paprika, see notes)
- 1/2 tsp kosher salt (for the filling)
- 1/4 tsp freshly ground black pepper
- 170 g ground lamb (or 85% lean ground beef)
- 30 ml extra virgin olive oil (for the baking sheets)
- 2 pieces garlic cloves (for the yogurt sauce)
- 1/2 tsp kosher salt (for the sauce)
- 450 g Greek yogurt
- 2 tsp Aleppo pepper (or paprika or gochugaru, see notes)
- 2 tsp ground sumac
Method
- Prepare the lamb broth according to the prepared component recipe.
- Make the manti dough according to the prepared component and let it rest.
- Prepare the filling according to the prepared component and refrigerate.
- Preheat the oven to 180°C. Oil two baking sheets.
- Roll out the dough: divide it into 4 pieces. Roll out each piece with a rolling pin or pasta machine until you have a very thin sheet (about 1/16 in). Cut into 3 x 4 cm rectangles.
- Place a dab of filling (1/8 tsp) in the center of each rectangle. Fold the dough in half lengthwise, pinch the sides to enclose the filling without closing the top. Form a small, stable boat.
- Arrange the manti on the baking sheets. Bake 25 to 30 min until golden brown. Let cool. Repeat with the remaining dough.
- Prepare the garlic-yogurt sauce according to the prepared component.
- Reduce the oven to 165°C. Heat the reserved broth with the meat pieces. Reheat the manti in the oven for 15 to 20 min.
- Serve: pour 120 ml of hot broth into each bowl, add 15 to 20 manti, drizzle with 3 to 4 tbsp of yogurt sauce, sprinkle with Aleppo pepper and sumac. Serve immediately with the lamb pieces.
Nutrition
Per serving
- Energy
- 515.6 kcal
- Protein
- 26.66 g
- Carbohydrate
- 46.74 g
- Fat
- 24.36 g
- Fibre
- 3.76 g
- Calcium
- 8.91 mg
- Iron
- 0.37 mg
- Magnesium
- 4.65 mg
