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Lamb and parsley manti
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Prep Time:
60 minutes
Cook Time:
30 minutes
Total Time:
90 minutes
Ingredients:
  • 375g plain flour
  • 1.20 gm salt
  • 1 egg, lightly whisked
  • 18.20 gm olive oil
  • 160ml water
  • 250ml chicken stock
  • 36.40 gm extra virgin olive oil
  • 2.50 gm sweet paprika
  • Shredded mint, to serve
  • 250g lamb mince
  • 1 brown onion, coarsely grated
  • 82.50 ml finely chopped flat-leaf parsley
  • 4.00 garlic cloves, crushed
  • 250g yoghurt
Instructions:
  • In a large bowl, create a well in the center of the combined flour and salt. Add the egg, oil, and water. Use a round-bladed knife to stir until everything is combined. Transfer the dough to a lightly floured surface and knead until smooth and elastic. Cover with plastic wrap and let it rest for 30 minutes.
  • In a bowl, mix together the lamb, onion, parsley, and garlic. Season with salt and pepper.
  • Grease a roasting pan with oil. Preheat oven to 180°C. Divide dough into 4 portions. Roll out a portion on a lightly floured surface until 1.5mm thick. Cut pastry into 5cm squares using a knife and ruler. Spoon 1 teaspoon of lamb mixture onto each square. Brush edges with water using a pastry brush. Fold corners to the center, press together to form a pyramid shape. Place in pan and repeat with remaining pastry and lamb mixture.
  • Pour the flavorful stock over the manti, then cover loosely with foil. Bake for 30 minutes or until the liquid is nearly absorbed and the manti are perfectly cooked through, with a lovely light golden hue.
  • In a small saucepan over low heat, warm up the yoghurt and garlic together, stirring occasionally for 2-3 minutes until heated. Don't forget to season with salt and pepper.
  • In a frying pan over high heat, sizzle the extra virgin olive oil with paprika for about 1 minute until fragrant. Take off the heat.
  • Divide the manti into serving bowls, then generously drizzle with creamy yogurt and flavorful paprika oil. Garnish with fresh mint, and serve promptly to enjoy the flavors at their peak.

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