Mante - by Taste & Flavors


Serves 8 to 10 | Prep/Cooking 1 hr

Lamb filling

  • 500g ground lamb
  • 180g finely diced onions
  • 1 chopped garlic clove
  • 2 full tbsp chopped parsley
  • 2 tbsp sea salt
  • 1 tbsp ground black pepper


  • 3 cups flour
  • 1 egg
  • 2 tbsp melted butter
  • ½ cup warm water
  • ½ cup milk
  • ½ tbsp salt

Tomato sauce

  • 180g tomato paste
  • 60g chopped tomatoes
  • 4 tablespoons olive oil
  • 1 cup water
  • 1 tablespoon ground Aleppo pepper
  • 1 clove garlic
  • Butter
  • Yogurt
  • Chili olive oil
  • Mix of dried herbs for extra flavor (sumac, thyme & mint)

1. Mix the lamb filling ingredients and place in the refrigerator.

2. Mix the dough ingredients and knead. Divide dough into two parts and cover with a towel; leave to rest for 40 minutes.

3. Using a rolling pin, roll out the dough parts to an even thickness of about 7mm.

4. Cut little squares into the rolled dough. Then place a meat portion at the center of each square, pinch the ends together leaving the meat exposed in the middle to create dumplings.Then, butter a tray and place the dumplings on it.

5. Bake for about 25 minutes at 190˚C, or until lightly browned.

6. Prepare the tomato sauce by heating the oil, adding crushed garlic and fresh tomatoes. Add the tomato paste over a low heat, stirring constantly. Add the Aleppo pepper at the end; then stir for a few more seconds and remove from heat. Add the water and whisk. Set aside and reheat just before serving.

7. Serve mante with tomato sauce, fresh yogurt, a little drizzle of chili olive oil and a sprinkle of dried herbs.


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