Lamb Manti with Preserved Lemon Yogurt and Urfa Butter
FnB, Scottsdale, AZ
Makes about 25, enough for 4 for dinner or 7 for appetizers
- 1/2 pound ground lamb
- 1/4 cup finely diced yellow onion
- 2 tablespoons whole milk
- 2 tablespoons finely chopped flat leaf parsley leaves
- 2 tablespoon roughly chopped pine nuts
- 3/4 teaspoon sea salt
- 1/2 teaspoon ground pepper
- 1/2 a package wonton wrappers
- Neutral oil, like canola or grapeseed, for sautéing
- 1 cup plain Greek yogurt
- 2 cloves garlic, grated
- 1 tablespoon chopped preserved lemon
- 1/4 teaspoon sea salt
- 1/2 cup unsalted butter
- 1 tablespoon Urfa pepper flakes
- Mint leaves, cilantro leaves, and pine nuts, for garnish
In a medium sized bowl, mix together the ground lamb, onion, milk, parsley, pine nuts, salt, and pepper.
Place 4 to 6 wontons wrappers on your work surface (leave the others covered with plastic.) Place 2 teaspoons of the lamb mixture in the center of each wrapper. Using a pastry brush, brush the edges lightly with water, then fold in half diagonally to create a triangle, then press to seal. Fold and press the outside tips together, moistening with water to seal. Transfer to a baking sheet and cover with plastic so they don’t dry out. Repeat with the remaining wrappers.
Bring a large pot of water to a boil. Season with salt. Place the dumplings in the water, stir gently, and let cook. 2 to 3 minutes after they begin to float, remove the manti with a slotted spoon and place them on a well-oiled sheet tray to dry for 10 minutes.
Meanwhile, make the sauces. In a small bowl, stir the yogurt with the garlic, preserved lemon, 2 tablespoons water, and salt until combined. In a medium saucepan over low heat, add the butter and Urfa. Stir together until the pepper flakes have started to color the butter, about 2 minutes; don’t let them burn.
In a large nonstick sauté pan over medium-high heat, heat the oil. Working in batches as needed, place one layer of manti into the pan. Let cook undisturbed for 3 minutes on each side until golden. Transfer to a sheet tray and repeat with the rest of the manti.
Divide the manti among plates. Spoon the yogurt sauce over the manti and drizzle with the hot pepper butter. Garnish with pine nuts, mint, and cilantro.