MANTU

Mantu, a Turkish variation on the meat-filled pasta theme, lusciously confirm why the food of the sultans is considered one of the world’s greatest classic cuisines.

2 cups (300g) plain flour

1 egg, beaten

1/3 cup (80ml) water

1 tablespoon milk

2 teaspoons olive oil 20g butter

l1/2 CUPS (375ml) chicken stock 200ml yogurt

3 cloves garlic, crushed

LAMB FILLING 450g minced lamb

1 medium (150g) onion, grated

2 teaspoons finely chopped

fresh oregano

1 teaspoon ground cumin

2 teaspoons tomato paste

1/2 teaspoon cracked black pepper

Process flour, egg, water, milk and oil until mixture forms a ball. Transfer dough to floured surface; knead for about

10 minutes or until smooth. Divide dough into quarters; roll each piece through pasta machine set on thickest setting. Fold dough in half, roll through machine. Repeat rolling several times, adjusting setting so pasta sheets become thinner with each roll; dust pasta with extra flour when necessary. Roll to second thinnest setting (1mm thick), making sure pasta is at least 10cm wide.

Cut pasta into 5cm squares. Centre

1 level teaspoon of filling on each square; pinch corners together then press sides together to form a pyramid shape. Place tightly together in oiled large ovenproof dish; brush with melted butter. [Can be made 3 hours ahead to this stage. Cover tightly with plastic wrap; refrigerate.]

Bake mantu, uncovered, in moderate oven about 30 minutes or until tops are browned slightly. Pour hot stock over mantu; bake, uncovered, about 15 minutes or until almost all liquid is absorbed. Serve with blended yogurt and garlic.

Lamb Filling Combine all ingredients in medium bowl. [Can be made 1 day ahead. Cover; refrigerate.]

SERVES 4 TO 6

Opposite Grilled curried cutlets with

tomato chickpea salad

Below Mantu, Turkish meat-filled pasta

Chino and stemwear from Waterford Wedgwood


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