Lamb Mante

Thin dough boats holding a spiced lamb filling. The base is tender after poaching while the tips stay crispy under the heat of paprika brown butter and the coolness of garlic yogurt.

• Prep time: 45 min
• Cook time: 25 min
• Difficulty: Medium
• Calories: 593
• Protein: 24 g
• Carbs: 62 g
• Fat: 27 g

Ingredients

• 300 g Wheat flour ( sifted )
• 1 piece Egg ( whole )
• 100 ml Mineral water ( lukewarm )
• 250 g Ground lamb ( fresh )
• 1 piece Yellow onion ( very finely minced )
• 2 tbsp Flat-leaf parsley ( chopped )
• 200 g Plain Greek yogurt
• 2 piece Garlic ( pressed into a puree )
• 40 g Minimum butter sweet
• 1 tsp Sweet paprika
• 2 pinch Gray sea salt
• 1 pinch Black pepper ground
• 1 tsp Sumac ( for sprinkling )

Instructions

1. Dough preparation

   Mix the flour, egg, salt, and mineral water. Knead firmly until you get a smooth ball that no longer sticks to the work surface. Cover and let rest for 30 minutes.

2. Filling preparation

   Mix the ground lamb with the pureed onion, chopped parsley, and pepper. Knead by hand so the filling is homogeneous and compact.

3. Shaping the manti

   Roll out the dough to 1 mm thickness. Cut 3 cm squares. Place a small ball of meat in the center. Pinch the two opposite sides to form an open boat shape.

4. First baking

   Arrange the manti tightly in a generously buttered dish. Bake at 200°C until the edges of the dough are rigid and well browned.

5. Final poaching

   Pour boiling salted water halfway up the ravioli. Return to the oven for 5 minutes until the liquid is almost completely absorbed by the dough.

6. Sauce and finishing

   Top with yogurt mixed with pressed garlic. Heat the butter with the paprika until it foams and turns bright red, then pour hot over the dish. Sprinkle with sumac before serving.

Chef's tips

• The dough must be rolled as thin as possible, almost translucent.
• Do not overfill the dough squares to ensure the edges can be pinched properly.
• The butter should be brown (noisette) before adding the paprika for a deeper flavor.

Storage

Keeps for 48 hours in the refrigerator. Reheat gently in a pan with a splash of water and a lid to maintain tenderness.