Recipe provided by | Chef de Cuisine Martin Woods
Servings: 30 Manti
INGREDIENTS
Lamb Filling:
300 grams American Lamb leg, ground
1 red onion, grated
6 garlic cloves, minced
1/2 cup mint leaves, finely minced
1/2 cup parsley, finely minced
2 tablespoons dry harissa seasoning
2 Lemon zest
Salt and pepper to taste
Dough:
2-1/2 cups all-purpose flour
1 large egg
1 tablespoon olive oil
1 tablespoon kosher salt
150 ml water
Harissa (yields 2 quarts):
10 (6 grams) arbol chilies, stemmed, deseeded
4 (30 grams) guajillo chilies, stemmed, deseeded
2 tablespoons cumin seed
2 tablespoons coriander seed
12 (250 grams) piquillo peppers
8 (38 grams) garlic cloves
6 tablespoons lemon juice
3 tablespoons red wine vinegar
4 tablespoons smoked paprika
3 tablespoons tomato paste
1 gram xanthan gum
1-1/2 cups extra virgin olive oil
Salt to taste
Lamb Manti with Harissa, Whipped Curds & Whey and Mint
Whipped Curds & Whey:
200 grams feta, drained, broken into small pieces
50 grams mascarpone
1/2 lemon juice
Salt pinch
75 grams feta brine
DIRECTIONS
METHOD:
For the Lamb Filling: In a large bowl, combine lamb, onion, garlic, mint, parsley, dry harissa and lemon zest; season with salt and pepper to taste.
For the Dough: In a food processor, combine flour, egg, oil and salt. Slowly add water until a nice ball of dough is formed. Remove dough onto a floured surface; knead until dough pulls back into itself, around 5 minutes. Wrap dough with plastic wrap; rest for 30 minutes.
For the Harissa: Bring a pot of water to boil; add arbol, guajillo and ancho chilies. Turn off heat, cool to room temperature. Toast cumin and coriander; grind fine. Drain chilies, transfer to blender. Add peppers, garlic, lemon juice, vinegar, paprika, tomato paste and gum; puree very smooth. Stream in oil to emulsify. Add salt to taste.
For the Whipped Curds & Whey: In a food processor, combine feta, mascarpone, lemon juice and salt. Turn on processor; slowly add brine until very smooth. Season with salt as needed.
To assemble Manti: Divide dough into thirds; wrap two pieces in plastic wrap. Roll out remaining piece on a lightly floured work surface to about 2 millimeters thick. Cut into 7 centimeter squares; top each square with 2 teaspoons of mixture. Gather all 4 corners to a point in the center; squeeze to seal and form dumpling. Set aside on paper-lined trays. Repeat with remaining dough and filling.
Working in batches, cook Manti in large saucepan of boiling salted water for 8 minutes, or until al dente; drain. Spoon Harissa sauce onto serving plates, top with Manti, spoon dollops of whipped Curds & Whey, and scatter with extra mint leaves. Serve with lemon if desired.
Recipe and image provided by the American Lamb Board