RECIPE: Lamb and Beef Manti
Try out this traditional recipe from the Greek-Cypriot eatery Ouzeri in Cape Town
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Ingredients
- onion, grated using a box grater (coarse side)
- 100g lamb mince
- 100g beef mince
- 1/4t allspice powder
- 1t dried oregano
- 1/2t paprika, smoked
- Pinch of dried mint
- 10g parsley, chopped
- 10g mint, chopped
- Salt
- pepper
- 200g 00 flour
- 2 eggs
- 30ml water
- 100g Greek yoghurt
- 1 garlic clove, ground into a paste
- 5g dill, finely chopped
- 100g butter
- 11/2t tomato paste
- 1/2t dried oregano
- 250g tinned whole peeled tomatoes
- 1/At chilli flakes
- 1/2t sherry vinegar
- 50g soujouk or chorizo, cubed
- 1l chicken stock
- Manti
- Dill and garlic yoghurt
- Tomato butter, kept warm
- Pinch of chilli flakes
- Bunch of dill, chopped
- Crispy soujouk
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