Yoghurt
Ingredients
- 2 cups Yoghurt
- 1 tbsp Garlic (2 large cloves)
- 1/2 tsp Salt
Method
- Mix, fridge for at least 4 hours, stir here and there.
Filling
Ingredients
- 1/2 cup grated onion
- 1/2 pound (~230g) ground lamb
- 1/4 finely chopped fresh italian parsley
- 1 tsp Salt
- 1/2 tsp black pepper
Method
- Mix well, leave in fridge until ready.
Sauce
Ingredients
- 2 tbsp olive oil
- 1 tsp Aleppo pepper (or Hungaris paprika??)
- 1 tbsp ground sumac
Method
- Mix everything over medium heat
- Cook and stir until oil begins to sizzle, remove from heat, set aside.
Wrappers
These are chinese-style egg-pasta wonton wrappers. I wasn't happy with how tough they were, so, probably best look for another recipe.
Ingredients
- 3 cups AP flour
- 2 eggs
- (5 tbsp water required for me)
Method
- Combine and mix dough
- kneed for 5 minutes
- to store, put parchment paper between until ready.
Manti
Method
- Cut dough into 2.5 inch squares
- spoon 1/2 tsp filling into the middle
- Wet edges with water
- pinch together, in triangle shape, removing air as you do so.
- Put into salted water large pot. Cook for 6 minutes in simmering water.
- Plate with Manti, yoghurt, than sauce