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Classic Manti filled with lamb neck

Ingredients

LAMB NECK FILLING

  • 1 Whole Lamb Neck
  • 2 Whole White Onion
  • 2 Carrots
  • 1 Celery


MANTI DOUGH

  • 500g Plain Flour
  • 250ml Water
  • Pinch of Table Salt


YOGURT SAUCE

  • 70g yogurt
  • 20g double Cream
  • 1 tbsp. pomegranate Molasses
  • 1 fresh garlic clove
  • Ginger juice to taste


Serves 4

Method

LAMB NECK FILLING METHOD

  1. Cut all the vegetables up into large chucks, and roast along with the lamb neck in oven for 30 minutes or until browned
  2. Once roasted cover with water and braise for 10 hours at 100*c
  3. After braise, pick the meat away from the bone and pull apart
  4. Reduce the cooking liquid down until it’s a thick glossy glaze and re-introduce to the meat
  5. Season to taste
  6. Let cool


MANTI DOUGH METHOD

  1. Sift the flour and salt into a wide bowl and make a well in the middle. Pour in the water and using your hands, draw the flour into the liquid and mix to dough
  2. Knead the dough for about 5-8 minutes, until it is smooth and elastic. Manti dough needs to be quite hard; cover the dough with a cling film or kitchen towel and leave to rest in a cold place or in the fridge for 30 minutes
  3. Cut the dough into 3 pieces. Working one piece of dough at a time (and cover the rest of the dough pieces with a damp towel in the meantime so they don’t dry out), roll the dough as thinly as you can into a sheet, on a lightly floured surface
  4. Using a sharp knife, cut the dough into small squares (roughly 2.5cm/1in)


MANTI ASSEMBLY

  1. Spoon a little of the lamb neck filling, rounded at a size of half a chickpea, into the middle of each square
  2. Pinch the opposite corners to form a little a little pouch and press the seams together to seal firmly
  3. Repeat with the rest of the dough and place the stuffed dumplings on a flat tray
  4. Bring a large pan of water to boil and add a pinch of salt and simmer for about 8- 10 minutes, until they are cooked
  5. Once cooked, drain the water and return the manti to the pan
  6. Drizzle a little oil over them so that they don’t stick together


YOGURT METHOD

  1. Beat the yogurt with the double cream & add in the pomegranate molasses, fresh garlic, & ginger juice to your taste. Season.

TO SERVE

  1. Place a handful of the manti in a flat bowl
  2. Dollop a generous dollop of yogurt sauce.
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