Sunday, August 8, 2010

Making Manti.


 I spent a few hours yesterday afternoon making Manti, or Turkish style Ravioli. Following the Moro recipe, I made and rolled out the dough, made the filling (finely ground lamb with mint, parsley, oregano, shallot, allspice...) and stuffed about forty little triangles of thin dough. Cooked them in hot chicken stock, served with garlicky yoghurt and caramelized butter. Worth all the trouble? Definitely, we ate them with much happiness and a big chopped salad.

4 comments:

Marie said...

Wow. Is the lamb cooked when it goes in the filling?

Lily Turner said...

no, so actually easier to handle - like making small meatballs. I have both Moro books and they are a constant inspiration - the recipes are mostly simple and easy to tinker with, always delicious.

tanja said...

food for the heart, truly. taking chickensoup for the soul to a more garlicky level - gotta love it. sounds like the tart's heavenliest food.

Anonymous said...

Lily dear, How do you ground a lamb and avoid all the baa baa-ing?