Turkish manti with harissa and lamb

Name: Turkish manti with harissa and lamb recipe
Yield: 20
Ingredients: 250g lamb mince; 1 1/2 tsp dried mint, plus extra to serve; 1 tsp sumac, plus extra to serve; 1 tbs harissa, plus extra to serve; 2 tbs tomato paste; 1/4 red onion, very finely chopped; 20 square wonton wrappers; 1 1/2 cups (420g) Greek yoghurt; Juice of 1 lemon; 1/2 small garlic clove, crushed; 1 tbs extra virgin olive oil; Round mint leaves, to serve

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by Phoebe Wood

Sep 04, 2020

These Turkish stuffed dumplings with harissa and lamb will absolutely make your evening.

250g lamb mince
1 1/2 tsp dried mint, plus extra to serve
1 tsp sumac, plus extra to serve
1 tbs harissa, plus extra to serve
2 tbs tomato paste
1/4 red onion, very finely chopped
20 square wonton wrappers
1 1/2 cups (420g) Greek yoghurt
Juice of 1 lemon
1/2 small garlic clove, crushed
1 tbs extra virgin olive oil
Round mint leaves, to serve

Method

1.

Place mince, 1/2 tsp dried mint, sumac, harissa, tomato paste and onion in a bowl. Season with salt and pepper. Using your hands, work the mince mixture for 2-3 minutes until ingredients are well combined.
2.

Place wonton wrappers on a clean work surface and place 2 tsp mince mixture onto each wrapper. Lightly brush edges with water and bring the edges up over the filling. Pinch at the top to enclose. Place on a tray lined with baking paper and chill until ready to cook.
3.

Combine yoghurt, remaining 1 tsp dried mint, lemon juice and garlic, and season. When ready to serve, bring a large saucepan of boiling salted water to the boil. Reduce heat to medium so the water is at a steady simmer and cook the manti, in 2 batches, for 6-8 minutes, stirring gently at the beginning so that the dumplings don’t catch at the bottom of the pan. Using a slotted spoon, remove manti and place in a large bowl. Drizzle with oil so they don’t stick together. Repeat with remaining dumplings.
4.

Divide yoghurt mixture and a drizzle of extra harissa among serving bowls. Top with manti and scatter with mint leaves, extra sumac and dried mint to serve.