Turkish-Italian Lamb Manti
A fusion twist on traditional Turkish manti, with Italian flavors and lamb as the star ingredient.
Ingredients
- ●250g lamb mincegrass-fed lamb
- ●1 onionmedium size
- ●3 cloves garlicminced
- ●1 sheet pasta dough (homemade or store-bought)thinly rolled
- ●100g ricotta cheeselow-fat
- ●50g parmesan cheesegrated
- ●1 tsp italian seasoningdried
- ●to taste saltflaky
- ●to taste black pepperfreshly ground
- ●2 tbsp olive oilextra virgin
Instructions
- 1
Preheat oven to 200°C (400°F).
- 2
In a large mixing bowl, combine lamb mince, onion, garlic, Italian seasoning, salt, and black pepper. Mix well with your hands until just combined.
- 3
Roll out the pasta dough to a thin sheet, about 1/16 inch thick. Cut into small squares, about 3 inches per side.
- 4
Place a tablespoon of the lamb mixture in the center of each square. Fold the dough over the filling to form a triangle, and press the edges together to seal.
- 5
Place the manti on a baking sheet lined with parchment paper, leaving about 1 inch of space between each piece.
- 6
Drizzle the top of each manti with olive oil and sprinkle with parmesan cheese.
- 7
Bake in the preheated oven for 15-20 minutes, or until the tops are golden brown and the filling is cooked through.
- 8
While the manti is baking, combine ricotta cheese and a pinch of salt in a small bowl.
- 9
Once the manti is done, remove from the oven and let cool for a few minutes.
- 10
Serve the manti hot, topped with a dollop of ricotta cheese and a sprinkle of parmesan cheese.
- 11
Enjoy your delicious Turkish-Italian Lamb Manti!