Serves 4
Time 45 minutes


Manti dough
275g plain flour
1 pinch salt
1 egg
80ml cold water


Lamb filling
50g butter
1 tbsp olive oil
½ red onion, finely diced
3 cloves garlic, crushed
1½ tsp sweet paprika
1½ tsp cayenne
1½ tsp dried mint
250g lamb mince
¼ cup pine nuts
2 tbsp mint, finely chopped
2 tbsp parsley, finely chopped
1 tbsp dill, finely chopped
Salt and pepper


To serve
Juice of ½ lemon
50g butter, melted
2 tbsp Greek yoghurt
2 tsp toasted pine nuts
½ tsp sumac
1 tsp chives. chopped


Place the flour, salt and egg into a food processor and blitz to combine. Add the water gradually with the motor running. Continue mixing until a dough forms. Set aside for 20-30 minutes.


Heat a large pan over high heat and add the butter, onion, garlic and olive oil. Season with salt and pepper and sweat off for 2-3 minutes.


Add the dried mint, paprika and cayenne to the pan and cook until fragrant, then break up the mince and add it to the pan. Brown off for a few minutes then add the pine nuts and stir through. Continue cooking until brown all over. Stir through the mint, parsley and dill, then remove from the heat.


On a floured surface, roll out the dough to about ½ cm thickness. Cut out 10cm circles in the dough and place about a teaspoon of the lamb mixture into the centre of each circle. Bring in opposite ends of the circle together and pinch to seal, then repeat with the other sides. You should make a little cross formation. Repeat with remaining dough and filling.


Bring a large pot of salted water to the boil. Cook the manti until they rise to the surface, then remove from the water with a sieve.


Mix the lemon juice and melted butter together, then pour over the cooked manti. Garnish with yoghurt, pine nuts, sumac and chives.