Ingredients

FOR THE MANTI
450g plain flour
3 eggs, lightly beaten
3-4 tablespoons water
FOR THE FILLING
500g lamb mince
1 medium onion, grated
½ teaspoon dried mint
¼ teaspoon ground allspice
½ teaspoon harissa
½ cup flat-leafed parsley, finely chopped
1 teaspoon salt
TO SERVE
1 litre chicken stock
1 cinnamon stick
1 clove garlic
2 cups thick Greek-style yoghurt
50g butter
2 teaspoons harissa
chopped parsley and sumac for sprinkling

Instructions

1.FOR THE MANTI
2.Put the flour in a large bowl, add the eggs and a little of the water until a rough dough forms, adding more water if necessary (you could do this in a food processor and pulse briefly).
3.Knead until smooth. Wrap and set aside for an hour.
4.FOR THE FILLING
5.Combine all the ingredients and refrigerate until required.
6.Divide the pasta dough into four pieces. On a floured bench roll out the dough as thin as you can, ideally 1-2mm.
7.Alternatively you can use a pasta machine, running each piece of dough through the rollers three times on each setting, to the second-thinnest setting
8.Take a ruler and cut the dough into 6cm squares. Add a teaspoon of filling into each square.
9.Bring together the opposing corners into the middle, repeat with the remaining corners and squeeze the seams together so there are no holes. Put onto a tray lined with baking paper.
10.If you aren’t eating these on the day they are made you can freeze them. Just put the tray of manti into the freezer until frozen, then put into containers until required. Add a few minutes extra to the cooking time.
11.TO SERVE
12.Heat the chicken stock with the cinnamon and keep warm.
13.Mash the garlic with a little salt and mix with the yoghurt.
14.Melt the butter, add the harissa and set aside.
15.Allowing 7-8 pieces of manti per person, cook in boiling salted water for 4-5 minutes if fresh and 6-8 minutes if cooking from frozen.
16.Smear ½ cup yoghurt into each warmed bowl.
17.Add the manti, ladle over some chicken stock, drizzle with the harissa butter, add the chopped parsley and sprinkle with sumac.

Recipes & food styling Ginny Grant / Photography Aaron McLean / Styling Ellen J Hemmings

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