Lamb and parsley manti
Discover the rich flavors of traditional Lamb and Parsley Manti with this easy-to-follow recipe. Made with tender lamb mince, fresh parsley, and a blend of garlic, paprika, and creamy Greek yogurt, all enveloped in handmade dough, and finished with succulent chicken gravy. Perfect for a hearty meal that will impress your guests.
- 10 Mar 2025
- Cook time 30 min
- Prep time 60 min
- 4 Servings
- 12 Ingredients
Lamb and parsley manti is a delicious and traditional dish that hails from Central Asia and the Middle East. Richly flavored with aromatic herbs and spices, these delightful dumplings are a comforting meal perfect for sharing with family and friends. This recipe combines tender lamb mince with fresh parsley, onions, and garlic, all encased in a delicate dough made from scratch. The manti is then served with a tangy Greek yogurt sauce, making each bite a burst of savory and refreshing flavors.
Ingredients:
Instructions:
- In a large mixing bowl, combine 2.50 cups of all-purpose flour and 1 tsp of salt.
- Create a well in the center of the flour and add 1 egg, 2 tbsp of olive oil, and 1 cup of water.
- Mix until a dough forms, then knead the dough on a floured surface for about 8-10 minutes until smooth and elastic.
- Cover the dough with a damp cloth and let it rest for 30 minutes.
- Finely chop 1 onion, 2 garlic cloves, and 1/2 bunch of fresh parsley.
- In a bowl, combine 10 oz of lamb mince, the chopped onion, garlic, and parsley.
- Add 1 tsp of paprika and a pinch of salt to the mixture.
- Mix all the ingredients well until thoroughly combined.
- Roll out the rested dough on a floured surface into a very thin sheet, about 1/16 inch thick.
- Cut the dough into small squares, around 2 inches by 2 inches.
- Place a small teaspoon of the lamb mixture in the center of each square.
- Fold the dough squares in half diagonally to form triangles and pinch the edges to seal tightly, ensuring no air pockets remain.
- Bring a large pot of salted water to a boil.
- Gently drop the manti into the boiling water and cook for about 8-10 minutes, or until they float to the surface.
- Remove the manti with a slotted spoon and place on a serving dish.
- In a small saucepan, heat 1 cup of chicken gravy until warm.
- Drizzle the warm chicken gravy over the cooked manti.
- Serve with a dollop of Greek yogurt on the side or on top.
- Garnish with a sprinkle of paprika and fresh parsley if desired.
Tips:
- Ensure that your dough is kneaded well and rested to achieve the perfect elasticity for rolling and shaping the manti.
- When chopping the onions, garlic, and parsley, make sure they are as fine as possible to ensure an even distribution of flavors within the filling.
- If you find the dough too sticky while rolling, lightly dust the surface and rolling pin with flour to prevent sticking.
- You can prepare the manti and freeze them before cooking. This makes it easy to have a delicious meal ready to go at any time.
- Experiment with different dipping sauces to accompany the manti, such as a spicy tomato sauce or a cooling cucumber yogurt dip.
By following this recipe, you can bring the authentic flavors of lamb and parsley manti to your kitchen. The process of making manti from scratch may seem time-consuming, but the end result is incredibly rewarding. Whether it's for a special occasion or a comforting family meal, these delicious dumplings are sure to impress.
| Nutrition Facts | |
|---|---|
| Serving Size | 390 grams |
| Energy | |
| Calories 610kcal | 30% |
| Protein | |
| Protein 30g | 19% |
| Carbohydrates | |
| Carbohydrates 70g | 20% |
| Fiber 3.86g | 10% |
| Sugar 5g | 5% |
| Fat | |
| Fat 30g | 36% |
| Saturated 10g | 35% |
| Cholesterol 110mg | - |
| Vitamins | |
| Vitamin A 80ug | 9% |
| Choline 110mg | 21% |
| Vitamin B1 0.38mg | 31% |
| Vitamin B2 0.43mg | 33% |
| Vitamin B3 6mg | 38% |
| Vitamin B6 0.32mg | 19% |
| Vitamin B9 60ug | 16% |
| Vitamin B12 2.21ug | 92% |
| Vitamin C 13mg | 14% |
| Vitamin E 0.80mg | 5% |
| Vitamin K 120ug | 98% |
| Minerals | |
| Calcium, Ca 130mg | 10% |
| Copper, Cu 0.30mg | 33% |
| Iron, Fe 3.10mg | 28% |
| Magnesium, Mg 66mg | 15% |
| Phosphorus, P 350mg | 28% |
| Potassium, K 540mg | 16% |
| Selenium, Se 40ug | 71% |
| Sodium, Na 770mg | 51% |
| Zinc, Zn 4.05mg | 37% |
| Water | |
| Water 260g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |