Need a new recipe for the weekend? Why not try this delicious lamb and beef manti from Cape Town-based Ouzeri. Check out the details below:
LAMB AND BEEF MANTI
Serves 4-5
MANTI FILLING (MAKES APPROXIMATELY 25 MANTI)
onion, grated using a box grater (coarse side)
100g lamb mince
100g beef mince
1/4t allspice powder
1t dried oregano
1/2t paprika, smoked
Pinch of dried mint
10g parsley, chopped
10g mint, chopped
Salt and pepper
METHOD
Place all the ingredients in a bowl and mix very well to combine.
MANTI DOUGH
200g 00 flour
2 eggs
30ml water
METHOD
I. Place the flour in a bowl, and in another one, whisk the eggs with the water.
2. Combine the egg and flour in one bowl to form a dough.
3. Knead with additional flour for 5 minutes until the dough is soft but not sticky.
4. To fold the manti, work with half the dough at a time. Using a pasta roller or rolling pin, roll out the dough, so it is approximately 2mm thick.
5. Cut out 5cm & 5cm squares of dough, place a walnut-sized amount of filling in the centre of each and fold the corners of the dough together in the middle using a little water to help it stick.
6. Store the manti on a floured surface to prevent sticking.
DILL AND GARLIC YOGHURT
100g Greek yoghurt
1 garlic clove, ground into
a paste
5g dill, finely chopped
Salt and pepper
Combine all the ingredients in
a bowl.
BURNT TOMATO BUTTER
100g butter
11/2t tomato paste
1/2t dried oregano
250g tinned whole
peeled tomatoes
1/At chilli flakes
1/2t sherry vinegar
Salt
METHOD
I. Melt 50g of the butter in a wide pan, add the tomato paste and oregano and cook for 2 minutes.
2. Drain the whole tomatoes in a colander, then crush them into smaller pieces by hand.
3. Weigh 125g of crushed tomato and reserve the liquid to use later.
4. Add the tomatoes to the butter, lower the heat and cook for 45 minutes over low heat, stirring continuously until the tomatoes start caramelising.
5. Add the chilli flakes, sherry vinegar and salt and remove from the heat.
6. In another pot, add the second portion of butter. Place over medium heat and melt the butter.
7. Continue to whisk the butter until it foams and starts caramelising. Once the butter starts turning remove it from the heat and combine it with the tomato mixture.
CRISPY SOUJOUK
50g soujouk or chorizo, cubed
Serves: 6
1. Place the soujouk or chorizo into a pan over low heat. Cook until it slowly renders and becomes crispy.
2. Remove from the pan and drain on paper towels.
TO FINISH
1l chicken stock
Manti
Dill and garlic yoghurt
Tomato butter, kept warm
Pinch of chilli flakes
Bunch of dill, chopped
Crispy soujouk
1. Place the chicken stock in a pot and bring to a boil.
2. Gently add the manti in batches and blanch for 3 minutes.
3. Remove with a slotted spoon and add the rest of the manti. Repeat.
4. Spoon the yoghurt onto the centre of a plate.
5. Place the manti on top of the yoghurt and spoon over the tomato butter.
6. Sprinkle with chilli flakes and chopped dill.
Recipe supplied by Ouzeri
This recipe originally appeared in the September 2022 issue of House and Garden SA
