INGREDIENTS |
Lamb filling
- 500g ground lamb
- 180g finely diced onions
- 1 chopped garlic clove
- 2 full tbsp chopped parsley
- 2 tbsp sea salt
- 1 tbsp ground black pepper
Dough
- 3 cups flour
- 1 egg
- 2 tbsp melted butter
- ½ cup warm water
- ½ cup milk
- ½ tbsp salt
Tomato sauce
- 180g tomato paste
- 60g chopped tomatoes
- 4 tablespoons olive oil
- 1 cup water
- 1 tablespoon ground Aleppo pepper
- 1 clove garlic
- Butter
- Yogurt
- Chili olive oil
- Mix of dried herbs for extra flavor (sumac, thyme & mint)
PREPARATION |
1. Mix the lamb filling ingredients and place in the refrigerator.
2. Mix the dough ingredients and knead. Divide dough into two parts and cover with a towel; leave to rest for 40 minutes.
3. Using a rolling pin, roll out the dough parts to an even thickness of about 7mm.
4. Cut little squares into the rolled dough. Then place a meat portion at the center of each square, pinch the ends together leaving the meat exposed in the middle to create dumplings.Then, butter a tray and place the dumplings on it.
5. Bake for about 25 minutes at 190ËšC, or until lightly browned.
6. Prepare the tomato sauce by heating the oil, adding crushed garlic and fresh tomatoes. Add the tomato paste over a low heat, stirring constantly. Add the Aleppo pepper at the end; then stir for a few more seconds and remove from heat. Add the water and whisk. Set aside and reheat just before serving.
7. Serve mante with tomato sauce, fresh yogurt, a little drizzle of chili olive oil and a sprinkle of dried herbs.
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