Lamb Manti with Yogurt and Harissa
This stuffed pasta takes on a Middle-Eastern flavor with the lamb and harissa. Harissa is a red hot sauce or paste used in North African cooking and is made from chili peppers (often smoked or dried), garlic and olive oil. It may also have ground cumin, caraway or coriander mixed in it. Harissa can be used as a condiment or as an ingredient in recipes. I have known about this paste for well over 6 years but had been avoiding trying harissa for fear it would be too hot to consume. After finally tasting it, I actually like the flavor and making my own allowed me to control how hot to make it by choosing chili’s with less fire! I’m amazed at how versatile this little red gem is and found on one site alone 91 recipes using harissa. Manti is a type of Turkish dumpling.
Serves 4
recipe from Cuisine
Harissa
100g dried red chillies, seeded and stems removed
6 tablespoons coarse salt
6 cloves garlic
6 tablespoons coriander seeds, lightly toasted in a dry pan until fragrant
4 tablespoons cumin seeds, lightly toasted as above
¼ cup extra virgin olive oil
For the filling
200g lamb mince
1-2 tablespoons harissa (depending on how hot you prefer)
sea salt
2 shallots, finely diced
1 clove garlic, finely minced
¼ teaspoon cinnamon powder
For the dough and to assemble
300g strong flour (use Tipo “00” flour), plus extra for rolling
1 teaspoon sea salt
3 eggs, lightly beaten
¼ teaspoon finely ground cardamom seeds
Harissa
Cover the chillies with warm water until softened then drain, discarding the water. Mix the salt, garlic and chillies to a smooth paste in a food processor or with a mortar and pestle. Grind the dried spices until smooth and add to the chilli mix then gradually stir in the olive oil. Store in the refrigerator in an airtight container until ready to use. Harissa keeps well but will gradually lose its pungency over time. Makes around ½ cup.
For the filling
Combine all the ingredients. Fry a small piece of the lamb to check the seasoning, adjust if necessary then refrigerate the filling until ready to use.
For the dough and to assemble
Combine the flour and salt on a clean work surface or in a food processor. Work in the eggs to form a dough. If using a food processor, tip the dough out on to a clean surface. Knead the dough for 8-10 minutes until silky smooth. Wrap the dough in plastic wrap and leave to rest for 1 hour. Cut off ¼ of the dough and re-wrap the remaining dough.
Start rolling the dough through the thickest setting of a pasta machine, using a very light dusting of flour to prevent sticking (not too much as it will affect the consistency). Feed the dough through the thickest setting several times, each time folding it over on itself, as if folding a business letter. Once the dough is beautifully smooth, start feeding it through the smaller settings of the pasta machine until the dough is as fine as you can get it.
Trim the dough into 6cm squares. Place a small walnut-sized ball of lamb on each square. Wet the edges of the squares with water then join the corners of the pasta together to form a star-shaped parcel. Pinch all of the edges to seal well so the manti don’t leak during cooking.
Place the manti on a lightly floured tray and refrigerate until ready to cook. Continue with all the dough and lamb filling until finished.
To serve
½ cup thick Turkish or Greek yogurt
¼ cup harissa, thinned with 3 tablespoons extra virgin olive oil
½ cup coriander leaves
sea salt
Boil the manti for 3 minutes in small batches in plenty of salted water. Drain well. Serve on a dollop of yogurt, drizzle with harissa and finish with coriander leaves and a sprinkling of sea salt.
The Culinary Chase’s Note: I was a bit skeptical using yogurt but it actually helped to blend the flavors of the spice and heat from the harissa as well as lending beautifully to the lamb. I’m wondering if next time I could use wonton wrappers to use instead of making fresh pasta sheets, not that I didn’t like making everything from scratch. Also, for the taste test regarding the lamb mixture, put a teaspoon of the filling on a plate and then put in the microwave 8-10 seconds. Season to taste if need be. Enjoy!