Dumplings and filled pastries
Lamb manti is made by pressure-cooking diced lamb until tender, shredding it, and filling large pieces of dough with the meat. Cooking the lamb ahead and making the dumplings larger makes this easier than classic Kayseri manti.
Put the diced lamb and onion in a pressure cooker and add enough water to cover. Close the lid and cook until the lamb is tender and easily shredded.
Once the pressure has dropped, drain and shred the lamb. Toss it with the cumin and black pepper.
Knead the flour with the egg, salt, and water added gradually to make a firm dough.
Roll out the dough and cut it into large 5 cm squares. Place some shredded lamb in the center of each square and bring the corners together to seal.
Boil the dumplings in salted water for 15 minutes. Drain and top with garlic strained yogurt sauce, then drizzle with melted butter and red pepper flakes.
Remove any sinewy pieces while shredding the lamb, or they may tear the dough as you fill it. Allergens: contains wheat (gluten), egg, and dairy (yogurt and butter).
No one has commented on this recipe yet. Write the first comment.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.