Lamb manti with yogurt sauce and walnuts recipe
This recipe for Turkish manti is from Caroline Eden's cookbook, Black Sea: Dispatches and Recipes Through Darkness and Light.
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Ingredients
- 25 gyoza wrappers (see Know-how)
- 300g British lamb mince
- 1 medium onion, finely grated
- 3 tbsp finely chopped flatleaf parsley
- ½ tsp salt
- ½ tsp black pepper
- 2 garlic cloves
- 1 tsp flaky sea salt
- 1½ tbsp extra-virgin olive oil
- 300g greek yogurt
- 1 tbsp lemon juice
- 30g butter
- ½ tsp pul biber (Turkish pepper flakes)
- 15g walnut pieces, roughly crushed
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