Lamb Mante
Ingredients
- 300 gWheat flour (sifted)
- 1 pcEgg (whole)
- 100 mlMineral water (lukewarm)
- 250 gGround lamb (fresh)
- 1 pcYellow onion (very finely minced)
- 2 tbspFlat-leaf parsley (chopped)
- 200 gPlain Greek yogurt
- 2 pcGarlic (pressed into a puree)
- 40 gUnsalted butter
- 1 tspSweet paprika
- 2 pinchGray sea salt
- 1 pinchBlack pepper ground
- 1 tspSumac (for sprinkling)
Method
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.
- 1
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
Mix the ground lamb with the pureed onion, chopped parsley, and pepper. Knead by hand so the filling is homogeneous and compact.
- 3
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 48 hours in the refrigerator. Reheat gently in a pan with a splash of water and a lid to maintain tenderness.
