Drizzle over the brown butter and garnish with a pinch sumac, chili, and torn mint for that perfect touch!

Serves 4

Prep time 2 hours

Ingredients for the dough

‘00’ flour, 400g
Egg yolks, 5
Olive oil, 4 tbsps.
Salt, 2 large pinches
Water, as needed

Ingredients for the filling

Minced lamb, 400g
Large white onion, grated
Bresc chopped garlic in oil, 2 tbsp
Ground cinnamon, ½ tsp
Ground cloves. ¼ tsp
Ground coriander, ½ tbsp
Ground cumin, 1 tsp
Zest of 1 lemon
Salt, as needed

Ingredients for the spiced tomato sauce

Dried chili flakes, preferably smoked, 1 tsp or according to taste
Smoked paprika, ½ tsp
Bresc chopped garlic in oil, 2 tbsp
Tomato paste, 1 tbsp
Ground allspice, ½ tsp
Tomatoes, 6 grated
Olive oil, as needed
Water, 300ml
Salt, as needed
Sugar, ½ tsp

For the brown butter sauce

Unsalted butter, 150g
Sumac, 1 tsp
Salt, good pinch
For the garlic yoghurt:
Greek yoghurt, 400ml
Bresc chopped garlic in oil, 1
Salt, as needed
Dried chili flakes
Fresh mint

Method for the dough

Begin by making the dough. In a bowl mix the flour with the salt, make a well in the middle and add in the eggs and olive oil. Use your fingers to combine the dry with the wet ingredients. Depending on the absorption of the flour and the size of your eggs you may need to add some more water to form a stiff dough. Transfer to a clean surface and knead for 10 minutes and until it becomes smoother. Wrap in clingfilm and leave to rest for half an hour.

Method for the filling

In the meantime, combine all the ingredients for the filling and adjust the seasoning with salt. Cover and leave in the fridge until needed. To make the tomato sauce gently fry the Bresc chopped garlic in a good drizzle of olive oil and add the chili flakes. Cook for a couple of minutes until fragrant and add in the tomato paste, smoked paprika and allspice. Cook for another minute before adding in the grated tomatoes. Cook on a high heat for five minutes reducing the liquid in the tomatoes and caramelising them a little. Season with salt, add the water and allow to simmer for 15 minutes. The sauce should have reduced by about a third. Add in the sugar and check for seasoning. For the garlic yoghurt, combine with the Bresc garlic and add salt to season. Set aside till needed.

To Assemble

To form the Manti, lightly flour a surface and use a pasta machine to roll out the dough to the thinnest setting barring one. Cut the dough into squares of 6×6 cm and in each square place a ball of filling about 2 cm in diameter. Pull the four corners up to the top and press the four side seams firmly to seal the filling in. They should resemble squared cardinal’s hats. Repeat until you have used all of the filling.

To Cook

Bring a pot of salted water to the boil. In the meantime, make the brown butter by melting the butter in a pan and heating it until it turns golden brown. As soon as it does turn off the heat, add in a good pinch of salt and the sumac. Once the water is boiling lower in the Manti with a slotted spoon and wait for them to float to the surface, around 5 minutes. Test one for doneness. When the dough is tender lift them out with the slotted spoon and coat them in the tomato sauce. Spread a large dollop of the garlic yoghurt onto every plate and divide the Manti equally. Drizzle over the brown butter and garnish with a pinch sumac, chili, and torn mint.