These manti are a labour of love, but then again, if they weren’t they wouldn’t be worthy of a special occasion. Baking and then boiling the manti gives them a unique, chewy texture but you can also simply bake them, or boil them
|Prep time||30 minutes|
|Cook time||30 minutes|
|Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details|
Cooking InstructionsDownload PDF
To make the pastry, place the flour and ½ teaspoon of salt in a food processor and pulse twice to combine. Add 30g of butter and process until fully incorporated, 10-20 seconds. Separate the egg white from the yolk. Add the water and egg yolk and process until a dough ball starts to form. Transfer to a lightly floured counter. Return the bowl of the food processor to its base, but don’t clean it.
Knead the dough until uniform in texture then wrap and allow to rest while you prepare the filling.
Peel and chop the onion into quarters. Place the onion, parsley, paprika, allspice, ½ teaspoon Aleppo pepper, 1 teaspoon of salt and the pepper in the bowl of the processor. Blitz until smooth, scraping down the sides of the bowl. Break up the lamb mince into small pieces and add to the food processor. Pulse to combine but don’t overmix. Set aside.
Preheat the oven to 180°C, gas mark 4. Grease two large baking sheets.
Divide the dough into quarters and roll out very thinly. Cut the quarters into 30cm x 10cm rectangles then cut into 5cm strips. Cut each strip in half to form two squares. You should have 28 squares in total.
Using a ¼ teaspoon measure, place a small ball of filling in the centre of each strip of dough. Fold the strip lengthways in half loosely over the filling. Pinch the sides together to enclose the filling but not cover it. Place the manti on the baking sheet then press the filling down gently to flatten them slightly. Repeat the process with the rest of the dough.
Bake for 25 minutes or until golden brown. Allow to cool.
Place the manti in a large saucepan of boiling salted water until tender, stirring as you add them to prevent them from sticking to the bottom of the pan, and cook to warm through, then drain well.
To make the yoghurt-garlic sauce, combine the garlic, yoghurt, 2 teaspoons of Aleppo pepper and ground sumac.
Heat 300g of butter in a saucepan over a medium-high heat until lightly golden. Add the mint leaves and 2 teaspoons of sumac and cook until fragrant, approx. 1 minute, then remove from heat.
Spread the sauce over the base of serving bowls, then spoon the manti on top. Drizzle with the hot mint butter, sprinkle over the sumac and pine nuts. Season to taste and serve hot.