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. 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
Click on Images For Next MANTU Photo
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