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yield: 8-10 servings
Lamb Filling
1 lb Strauss ground Lamb
6 oz. onion – diced fine
1 clove garlic (about ¼ oz) – chopped fine
2 heaping T Chopped Parsley
2 Tsp kosher salt
1 Tsp ground black pepper
1 Tsp ground fennel seed
Dough
3¼ c flour (and a little extra for bench flour)
1 whole egg
1 oz melted butter
½ c warm water
½ c milk
½ Tsp kosher salt
2 oz melted butter set aside for baking
Chicken Broth (recipe follows)
Yogurt for serving
Fresh Parsley – chopped for serving
Chicken Broth
2qt chicken stock
2 oz shallot – sliced
3 cloves garlic – sliced
4 fresh bay leaves
6 sprigs thyme
¾ oz parsley stem – chopped coarse
1 T whole black peppercorns
2 T extra virgin olive oil
½ c white wine
Salt and pepper to taste
Method:
Lamb Filling
Mix all together and refrigerate until needed.
Dough
Combine in mixing bowl (except 2 oz melted butter). Knead until smooth. Divide into two balls and cover with a towel to rest, 30-45 minutes. With a rolling pin, roll dough out to an even thickness of about 1/8”. Cut the rolled dough into squares of about 1-1/2”. Place a marble size portion of meat in the center of each square and pinch the ends together (around the meat leaving the top exposed) to resemble a boat shape. Continue until dough/meat mixture is gone.
To bake put the 2 oz melted butter on baking pan and fill with Manti. Bake at 375 for 20 - 30 minutes, until Manti are lightly browned. Remove and allow to cool slightly. Serve in chicken broth with yogurt and chopped parsley.
Chicken Broth
Gently warm oil in sauce pot, add all aromatics and sweat lightly about 1 minute. Add wine to deglaze and reduce until about dry. Add chicken stock and reduce by about a quarter (down to 6 cs). Strain and adjust seasoning to taste.
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