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.
Ingredients
80 ea. Manti, sub-recipe
2½ cups roasted garlic yogurt, sub-recipe, for garnish
5 Tbsp mint, fresh, torn, for garnish
10 tsp chili oil, for garnish
1¼ tsp aleppo pepper, ground, for garnish
2½ tsp lemon zest, fresh, for garnish
Manti
12½ cups all purpose flour, sifted
1¼ tsp salt, kosher
5 ea. 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 Tbsp sumac, ground
3¾ tsp aleppo pepper, ground
5 cups Frozen DOLE® Dark Sweet Cherries, rough chopped
Roasted Garlic Yogurt
2½ cups plain Greek yogurt, full fat
¼ cup garlic, roasted
1¼ tsp salt, kosher
1¼ Tbsp water
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 ⅓ of dough to 2mm thickness.
- With pizza wheel and a straight edged ruler, cut rolled dough into 7cm squares, saving scrap dough.
- Add 2 tsp 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.
- 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 tsp torn mint, drizzle of 1 tsp chili oil and sprinkle with ⅓ tsp aleppo pepper and ¼ tsp fresh lemon zest.
Prepare Roasted Garlic Yogurt
- 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.