- 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
- 180g tomato paste
- 60g chopped tomatoes
- 4 tablespoons olive oil
- 1 cup water
- 1 tablespoon ground Aleppo pepper
- 1 clove garlic
- 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.