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Lamb Manti with Preserved Lemon Yogurt and Urfa Butter Recipe | James Beard Foundation
Ingredients Filling: - 1/2 pound ground lamb - 1/4 cup finely diced yellow onion - 2 tablespoons whole milk - 2 tablespoons finely chopped flat leaf parsley
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Ingredients
- 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 tablespoons 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
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