Cheat's Turkish Manti

Cook Time 1 hour

Servings 4

Ingredients

For the Manti 

1 packet wonton wrappers

500g lamb mince 

1 small grated white onion 

Fresh dill (for filling and garnish), plus extra for the garlic yoghurt sauce

Salt and white pepper to taste 

1 tsp Aleppo pepper flakes 

¼ tsp sumac 

Burnt Butter Sujuk Sauce (Sucuk)

½ cup diced Sujuk 

½ cup butter 

1 tbsp Aleppo pepper flakes 

Toasted pine nuts, plus extra for garnish

Garlic Yoghurt Sauce 

1 cup Greek yoghurt 

2 grated garlic cloves 

Cypriot spice or dried mint

Salt 

Garnish

Fresh dill 

Extra Aleppo pepper flakes

Method

To make the cheat's Manti dumplings, combine the ingredients to make the mince mixture.

Once combined scoop about 1 tsp into the centre of the wonton wrapper and then fold corner to corner using minimal amounts of water.

To make the Sujuk burnt butter, add butter and Sujuk into a saucepan and allow the butter to burn slightly until browned. The Sujuk should also be crispy and browned.

Add in the Aleppo pepper flakes and pine nuts and allow to flavour the butter.

Combine the ingredients and the chopped dill to make the garlic sauce.

Boil the manti in salted boiling water until they float to the surface.

To serve, place a generous amount of garlic yoghurt on the base of a plate and then place the hot manti on top. Spoon the butter and Sujuk sauce generously over the manti and garnish with fresh dill, and pine nuts for crunch.