Radio New Zealand - Te Reo Irirangi o Aotearoa

Baked Turkish Manti

Chef: Catherine Bell (founding editor and food director of Dish Magazine) as heard on Nine To Noon Monday 4 July 2005

Tags: dumplings, lamb, Turkish

Makes approximately 60

Ingredients Manti

• about 60 wonton wrappers
• 2 tablespoons olive oil
• egg wash made from a beaten egg mixed with a little water

Ingredients Filling

• 400 grams lamb mince
• 1/4 cup crumbled feta
• 1 clove garlic, crushed
• 1/2 teaspoon each ground coriander, cinnamon and cumin
• 1 teaspoon each ground cloves, paprika and oregano
• 1 teaspoon sea salt
• freshly ground pepper
• 1/3 cup pinenuts, toasted and chopped

Ingredients Minted Yoghurt Sauce

• 500 ml plain Greek style yoghurt
• 1/2- 1 cup finely chopped mint
• squeeze of lime or lemon juice

Method

Preheat the oven to 200°C.

Combine all the ingredients in a mixing bowl.

Place a small amount of the mixture in one corner of the wonton wrappers. Brush the edges of the pastry with egg wash and fold the corner over to make a rough triangle.

Place on a greased baking sheet and brush each manti lightly with olive oil. Bake for 6-10 minutes, until golden and crisp.

Mix together the yoghurt, mint and lime or lemon juice and set aside in refrigerator.

Serve the manti hot with the minted yoghurt sauce.