Lamb Manti with Harissa, Whipped Curds & Whey and Mint

Recipe provided by | Chef de Cuisine Martin Woods

Servings: 30 Manti

Lamb Manti with Harissa, Curds & Whey and Mint.jpg

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