MKR Semi Final Recipes - Manti

Recipe Name: Manti  (5 per plate)

Prep time: 


Cook time: 




For the Manti dough: (KNEAD BY HAND, use pasta machine to roll thin)
2 cups plain flour
1 tsp salt
2 eggs
3 tsp water (more if needed)

For the Manti Filling:
500g lamb mince
1 tbs Aleppo pepper
1 tsp chilli flakes
1 tsp white salt
1 tsp black pepper
½ tsp sumac
1 tbs fresh dill
1 white onion (GRATED)

For the yoghurt sauce:
1 cup greek yoghurt
1 tbs fresh garlic crushed into paste
1 tsp white salt

For the sujuk burnt butter sauce:
1 tbs Aleppo pepper
½ tsp paprika
¼ tsp white salt
250g butter
1 sujuk sausage skinned and minced

Fresh dill
Dried mint
Toasted pine nuts 

For the manti dough:
1. Combine the flour, salt in a bowl
2. Add eggs and water to the bowl and mix well with hands
3. Add more water if needed and mix until well combined
4. Set aside for 30 minutes

For the filling:
1. Grate the onion and set aside 

2. chop fresh herbs and add the onion, herbs and spices to the mince and mix thoroughly

For the manti:

1. Roll out the dough using a pasta machine and cut into square pieces
2. Add about 1-2 tsp of filling into the middle and seal the edges use water if needed
3. Seal the dumplings by bringing each corner into the middle and add some flour over the top to stop from sticking
4. Bring a pot to the boil with salt
5. Cook the manti in the pot until the dough is tender (5 minutes) depending on size

For the yoghurt sauce:
1. Crush the garlic and make into a paste by chopping fine, with a bit of salt and scrape over with the knife until it is a fine paste
2. Add greek yoghurt and a pink of salt and black cracked pepper

For the burnt butter sauce:
Cut the sujuk into pieces and cook sujuk in a pan until crispy, remove from the pan and add the butter
1. Melt butter in a pan until it is burnt and slightly golden
2. Add Aleppo pepper, paprika and mix until it is cooked and nutty in colour and flavour, add pine nuts to toast 

To assemble:
Add garlic yoghurt to the plate, arrange the manti on top, then spoon over the burnt butter sauce, add sprigs of fresh dill and enjoy!