- 300 g minced lamb
- 1 onion
- 4 cloves garlic
- 1 tsp sumac
- 1 tsp cayenne
- 1 tsp ground cumin
- 1 tbsp roasted red pepper paste
- parsley
- chives
- mint
- 300 g AP flour
- 1 egg
- 120 ml cold water
- 200 g Greek yogurt
- dill
- olive oil
- 250 g butter
- 1 tbsp tomato paste
- 1 tsp Calabrian chilli
- 1 tsp roasted red pepper paste
- thyme
- 1 tbsp Aleppo pepper
- sea salt
- black pepper
- Add 300 g minced lamb to a bowl and season with sea salt, black pepper, 1 tsp sumac, 1 tsp cayenne, 1 tsp ground cumin, 1 tbsp roasted red pepper paste, 1 grated white onion, 2 cloves grated garlic + a bunch of chopped parsley, chives and touch of mint
- Mix to combine and leave to marinate in fridge whilst you prep the dough
- For the dough: combine 300 g AP flour, sea salt, 1 large egg, 120 ml cold water - mix to combine, then knead with your hands on floured surface
- Keep kneading till it forms a smooth ball, then cut into two and rest in a bowl under a damp cloth for 30 mins
- Once rested, roll out till super thin, then cut into evenly sized little squares
- The filling for these is tiny - just take 0.5-1 tsp of lamp and place into the centre of the squares. Dab each corner with water, then press the corners in to each other to form the manti - small gaps between the seams is totally fine
- Set aside on a floured tray, then prep the garlic yogurt and spiced butter
- Combine 200 g Greek yogurt with 2 cloves grated garlic, sea salt, black pepper, chopped dill and splash of olive oil - mix to combine and season to taste
- Throw manti into salted boiling water - simmer 3-4 mins, then strain and plate before starting the butter
- Add yogurt to a plate along with the cooked manti and a little more yogurt
- Grab 250 g of butter and cut into cubes. Add to a pan and bring to med-high, then add 1 tbsp tomato paste, 1 tsp Calabrian chilli, 1 tsp roasted pepper paste, thyme, 1 tbsp Aleppo pepper - mix till foaming
- Spoon over the sizzling butter and garnish with parsley and lemon zest