Lamb and Dark Cherry Manti
Steamed dumplings filled with sweet dark cherries, spiced ground lamb and roasted garlic served with a roasted garlic yogurt sauce, torn mint, chili powder and lemon zest.
Allergens: Eggs, Dairy (yogurt), Gluten (flour)
Lamb & Dark Cherry Manti INGREDIENTS:
| 80 each | Manti, sub-recipe |
|---|---|
| 2½ cups | Roasted Garlic Yogurt, sub-recipe, for garnish |
| 5 Tablespoons | Mint, fresh, torn, for garnish |
| 10 teaspoons | Chili oil, for garnish |
| 1¼ teaspoons | Aleppo pepper, ground, for garnish |
| 2½ teaspoons | Lemon zest, fresh, for garnish |
Manti INGREDIENTS:
| 12½ cups | All purpose flour, sifted |
|---|---|
| 1¼ teaspoons | Salt, kosher |
| 5 each | Whole eggs |
| ¼ cup | Extra Virgin olive oil |
| 1¾ cups | Water, warm |
| 1⅔ lbs | Lamb, ground |
| 1¾ cups | Red onion, minced |
| ¼ cup | Garlic, roasted |
| ½ cup | Mint, minced |
| ¼ cup | Parsley, minced |
| 1½ Tablespoons | Sumac, ground |
| 3¾ teaspoons | Aleppo pepper, ground |
| 5 cups | Frozen DOLE® Dark Sweet Cherries, rough chopped |
Roasted Garlic Yogurt INGREDIENTS:
| 2½ cups | Plain Greek yogurt, full fat |
|---|---|
| ¼ cup | Garlic, roasted |
| 1¼ teaspoons | Salt, kosher |
| 1¼ Tablespoons | Water |
Manti DIRECTIONS:
- In a food processor, pulse together salt and flour. Set aside.
- In a separate bowl, whisk together water, oil and egg; slowly add this mixture to dry ingredients in food processor while it is running on medium.
- Once dough forms, turn off food processor and scoop dough onto clean working surface; knead until smooth ball forms, about 6 minutes.
- Wrap dough in plastic wrap and let rest for 1 hour at room temperature.
- Meanwhile, in large mixing bowl, combine lamb, red onion, garlic, mint, parsley, sumac, Aleppo pepper and dark sweet cherries and fold together gently until well combined; do not overwork mixture.
- Cut dough into thirds. Roll 1/3 of dough to 2mm thickness.
- With pizza wheel and a straight edged ruler, cut rolled dough into 7cm squares, saving scrap dough.
- Add 2 teaspoons of lamb mixture and brush edges of the square with water then bring all four corners of dough together, pinching to seal. Repeat until all dough is used.
- Cover and refrigerate or freeze until ready to cook.
Prepare Roasted Garlic Yogurt DIRECTIONS:
- In a blender, combine all ingredients and blend on high speed until smooth. About 3-4 minutes.
- Cover and reserve chilled until ready for use.
TO SERVE:
- In a large stock pot, bring salted water to a boil. Place Manti dumplings in the stock pot and cook for 5 minutes or until dough is tender and slightly translucent. Remove and drain excess water.
- Spread ¼ cup Roasted Garlic Yogurt across bottom of plate.
- Top yogurt with 8 cooked dumplings and garnish with 1 teaspoon torn mint, drizzle of 1 teaspoon chili oil and sprinkle with 1/3 teaspoon Aleppo pepper and ¼ teaspoon fresh lemon zest.
Yield: 10 portions
