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.
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.
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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.