Ingredients
For the dough:
250 gr whole wheat flour
60 gr lukewarm water
2 pasture raised eggs
5 gr salt
For the filling:
200 ground lamb
1 onion, chopped finely
1 tsp red pepper paste
1 bunch parsley, chopped finely
½ tsp salt
½ tsp black pepper
For the yogurt Sauce:
200 gr thick yogurt
2 cloves garlic, grated
pinch A of salt
For serving
Chili oil
Chopped parsley
Directions
Step 1
Start by making the pasta dough- pour the flour on your working surface and create a pit in the middle. Add the water, eggs and salt. Mix and knead for 12-15 min, until the dough is elastic and smooth.
250 gr whole wheat flour
60 gr lukewarm water
2 pasture raised eggs
5 gr salt
Step 2
Wrap the pasta with a plastic wrap and set aside while we work on the filling.
Step 3
Make the filling- chop the parsley and the onion finely and add to a bowl together with the ground lamb, red pepper paste, salt, black pepper. Bring together to an homogenous mix.
200 ground lamb
1 onion, chopped finely
1 tsp red pepper paste
1 bunch parsley, chopped finely
½ tsp salt
½ tsp black pepper
Step 4
Roll out the pasta dough on a floured work surface as thin as 1/8 of an inch thickess.
Step 5
Cut the dough with a pizza cutter into 1.5 squared inch pieces.
Step 6
Place 1/2 tsp of filling on each squared piece of dough. Close up each piece patiently. First fold the tiny square into two then seal all the opposite corners of the dough in the center.
Step 7
Bring water and salt to boil like you'd cook pasta.
Step 8
In the meantime prepare the sauce by simply combine yogurt, grated garlic and salt together in a bowl. We will mix this cold sauce with the boiled mantis once they are cooked.
200 gr thick yogurt
2 cloves garlic, grated
pinch A of salt
Step 9
Boil the manti until they float to the top. Take out from the water and transfer to a serving bowl.
Step 10
Add 1-2 tbsp of yogurt sauce on top, add 1 tsp of chili oil and decorate with chopped parsley.
Chili oil
Chopped parsley
Step 11
YASSS!
