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Turkish Lamb Manti In Chilli Buttermilk Sauce & Coriander Oil
Recipe by Alana Lowes
Try Alana Lowes' Turkish Lamb Manti in a Chilli Buttermilk Sauce & Coriander Oil today!
- Steps
- Ingredients
Ingredients
Chilli Buttermilk Sauce
Manti Dumpling Dough
Manti Dumpling Filling
Coriander Oil
To Serve
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Steps
- To make the Chilli Buttermilk Sauce, place the milk, lemon and salt into a medium saucepan and set aside for 20-25 minutes, until the texture is thick curds with the whey has separated and curdled.
- Place the buttermilk over a low heat and stir to recombine. Add the chilli bean sauce, to taste.
- Then, using a stick blender, add the xanthum gum and slowly blend until the mixture is fully emulsified and a smooth paste is formed. Keep warm.
- Meanwhile, for the Manti Dumpling Dough, mix the flour, egg, oil and salt together in a bowl. Slowly add water, little by little, mixing with your hands.
- Knead the dough until soft, but not sticky - you can add a little extra water or flour until you get this result. Wrap in cling wrap and set aside on the bench to rest for 15-20 minutes.
- For the Manti Dumpling Filling, using a small food processor, blitz the lamb fat, shallot and parsley together to form a slightly chunky paste.
- In a medium bowl, add the lamb mince and stir through the lamb fat and parsley paste until combined.
- Add the cumin, salt and pepper and stir thoroughly and vigorously until you start to see the mince change texture slightly and become sticky. Set aside.
- For the Coriander Oil, prepare a bowl of iced water and bring a saucepan of water to the boil.
- Add the coriander to the boiling water, blanching for 10-15 seconds or until the leaves turn bright green. Plunge immediately into the iced water bowl until chilled. Drain and squeeze out as much of the water as possible.
- Add the coriander to the canister of a stick blender along with the oil and then blitz until the oil turns green and the coriander is finely blitzed. Using a muslin-lined sieve, strain the oil. Set aside.
- To roll out the manti dumplings, use a pasta roller set to the widest setting. Divide the dough into two portions.
- Cover one half with a towel and working with the other, lightly dust the roller and pass the dough through. Repeat while decreasing the setting until you have a long strip of manti dumpling dough - this should be the second or third last setting and the dough should be approximately 2mm thick. Cut the dough into into 6cm squares. Cut at least 30 squares.
- In the centre of each square place 1 teaspoon of filling. Dip your finger in water and wet the edges of the dough. Close up each square by bringing each point to the centre and pinching around the edges to create a little pyramid. Repeat with remaining dumpling wrapper and filling. Set aside until ready to cook.
- Bring a large saucepan of water to the boil. Add a pinch of salt and some oil and the cook the dumplings in batches for 2-3 minutes until they float in the water. Drain and set aside while the remaining dumplings are cooked.
- To serve, arrange the slices from half a cucumber in the centre of each bowl. Place 6-7 dumplings around the cucumber. Pour the buttermilk chilli sauce around the plate and then drizzle with the coriander oil. Garnish with a teaspoon of fingerlime pearls.
