RECIPE: TURKISH LAMB MANTI WITH TOMATO, YOGHURT AND THYME FROM RÜYA

Craving something fresh with a bit of flair? Chef Colin Clague of Rüya shares his recipe for Turkish Lamb Manti, a popular dish in Turkey consisting of dumplings stuffed with spiced ground meat and onion.

The Recipe

FOR THE PASTA:
450g 00 Pasta Flour
6 each Fresh Egg Yolks
2 each Eggs
Extra Virgin Olive Oil

FOR THE FILLING:
480g Lamb, minced
42g Onion Powder
Freshly Ground Black Pepper, to taste
Ground Cumin, to taste
Maldon Sea Salt, to taste
20g Flat leaf Parsley

FOR THE PAPRIKA BUTTER:
1\3 cup Clarified Butter
2 teaspoon Sweet Paprika
Maldon Sea Salt, to taste

FOR TOMATO SAUCE:
1400g San Marzano Tomatoes (3can)
9g Salt
50g Extra Virgin Olive Oil
1g Garlic Clove, germs removed, smashed to a paste

FOR THE GARLIC YOGHURT:
500g Turkish Labnah
40g Roasted Garlic Puree
0.5 each Lemon, juice only
Freshly Ground White Pepper, to taste
Maldon Sea Salt, to taste

FOR THE SPICE BLEND:
5g Turkish Red Pepper
5g Ground Cumin
5g Dried Thyme

TO SERVE:
Lamb Stock
Assorted Cresses
Picked Herbs
Crispy Garlic

DIRECTIONS

  1. Place the tomato in food mill with large holes. Shake out excess tomato juice about a pint. Reserve juice for Bloody Mary. Mill the remaining tomato for total extraction, should be a bit more than 1400g. Weigh out 1400g. Combine with remaining ingredients.
  2. For the pasta: Combine all in a Hobart with a dough hook, process until the dough comes together. Then knead for nine minutes, remove from the bowl, wrap tightly in cling wrap and rest at room temperature for 30 minutes.
  3. For the lamb filling: Mix all the ingredients together until well blended, set aside.
  4. Roll pasta as thin as possible without tearing and make 1 inch square mantis with as much filling as possible before sealing. Place one piece of thyme on top of the lamb, then seal in the traditional way.
  5. For the paprika sauce: combine melted butter and paprika until well blended. Keep warm until ready to use.
  6. For spice blend: mix spices together in a small bowl.
  7. For the garlic yoghurt: whisk the roasted garlic puree into the Turkish Labnah. Correct the seasoning with freshly ground salt, pepper and add the lemon juice.
  8. To serve: bring the lamb stock to a rolling simmer until cooked, bring the tomato sauce to the boil, reheat the paprika butter with little dried mint. When manti is cooked, place in the paprika butter and toss, correct the seasoning. Spoon the tomato sauce into the bowl and place the manti on top then drizzle over the garlic labnah. Finally, sprinkle with the spice mix and garnish with the herbs and cresses.