Manti
Ingredients
- Lamb Filling
- Ground Lamb - 1 pound
- Onion - 6 ounce, finely diced
- Garlic Clove - 1 clove (about ¼ oz) – chopped fine
- Parsley - 2 heaping, chopped
- Kosher salt - 2 tsp
- Black Pepper - 1 tsp, ground
- Fennel Seeds - 1 tsp, ground
- Dough
- Flour - 3 ¼ cup (and a little extra for bench flour)
- Egg - 1 whole
- Melted Butter - 1 oz
- Warm Water - ½ cup
- Milk - ½ cup
- Kosher salt - ½ tsp
- Melted Butter - 2 oz, set aside for baking
- Chicken Broth (recipe follows)
- Yogurt for serving
- Fresh Parsley - chopped for serving
- Chicken Broth
- Chicken Stock - 2qt
- Shallot - 2 oz, sliced
- Garlic Cloves - 3 cloves, sliced
- Bay Leaves - 4 fresh
- Thyme - 6 sprigs
- Parsley Stem - ¾ oz, chopped coarse
- Black peppercorns - 1 T whole
- Extra Virgin Olive Oil - 2 T
- White Wine - ½ cup
- Salt and pepper to taste
Instructions
Manti
Combine in mixing bowl (except 2 oz melted butter). Knead until smooth. Divide into two balls and cover with a towel to rest, 30-45 minutes. With a rolling pin, roll dough out to an even thickness of about 1/8”. Cut the rolled dough into suares of about 1-1/2”. Place a marble size portion of meat in the center of each square and pinch the ends together (around the meat leaving the top exposed) to resemble a boat shape. Continue until dough/meat mixture is gone.
To bake put the 2 oz melted butter on baking pan and fill with manti. Bake at 375 for 20 – 30 minutes, until manti are lightly browned. Remove and allow to cool slightly. Serve in chicken broth with yogurt and chopped parsley.
Chicken Broth
Gently warm oil in sauce pot, add all aromatics and sweat lightly about 1 minute. Add wine to deglaze and reduce until about dry. Add chicken stock and reduce by about a quarter(down to 6 cups) Strain and adjust seasoning to taste.
