recipes from the escobosa kitchens
Ingredients for about 4 people
- 4 cups all-purpose flour
- ½ tablespoon salt
- 2 eggs
- ⅜ cup water
- 2 cups ground lamb
- ¾ cup onion, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- Yogurt Sauce
- 2 cups greek-style yogurt
- 1 tablespoon garlic, minced
- yogurt sauce
- butter, melted
- Combine all but 1/2 cup of the flour and the salt in a bowl. Make a well in the center and add the eggs and water. Mix well, then knead for 10 minutes or until the dough is smooth and slightly stiff. Divide into three parts, cover with a damp towel and let it rest for 30 mins.
- While the dough rests, combine all of the filling ingredients and mix well.
- On a floured surface, roll out a ball of dough to 1/4 inch thickness, sprinkling lightly over the to with flour. Cut the dough into 1 inch (2.5 cm) squares. Place 1/2 tsp of filling into the center of each square. Bring the corners together, sealing and pressing it into a tiny little stork bundle or triangle with two of the points folded over to touch. Place the mantı on a floured baking sheet. Repeat until the dough is gone.
- Bring a large pot with water to a boil, add salt. Add the mantı and stir gently to keep them from sticking together. Do not crowd the pot. Reduce the heat and simmer, uncovered for 15-20 mins, stirring ocassionally, until the mantı are tender but firm.
- Whisk together the yogurt and garlic for the yogurt sauce.
- When the mantı are ready, transfer them to individual serving bowls. Pour the yogurt sauce on top. Then pour melted butter on top of that. Then dust generously with ground sumac.