2 tbsp extra virgin olive oil
1 onion, finely chopped
½ cup pearl barley
400g can chickpeas, rinsed and drained
2 litres chicken stock
50g unsalted butter, chopped
½ tsp each Aleppo pepper (Turkish chilli flakes), sumac and dried mint
1 cup Greek-style yoghurt
1 egg yolk
1 tbsp plain flour
Turkish flat breads, to serve
200g lamb mince
1 tsp each sumac and dried mint
2 cloves garlic, crushed
24 gow gee wrappers
- Heat the oil in a large saucepan over medium heat. Add the onion, season with salt and pepper and cook for 6 minutes, or until softened. Add the pearl barley, chickpeas and stock, and bring to a simmer. Reduce heat to low, cook for 45 minutes or until the barley is tender. Using a hand stick blender, blend until smooth.
- Meanwhile, for the manti, mix the lamb mince, sumac, mint and garlic until combined; season with salt and pepper.
- Place 1 tsp of the lamb in the centre of each wonton wrapper. Brush edges with water, then bring edges together to seal.
- Bring a large saucepan of salted water to the boil over high heat. In batches add the manti and cook for 3 minutes. Remove with a slotted spoon, set aside and keep warm.
- Melt butter in a small saucepan over medium heat. Add the Aleppo pepper, sumac and mint; mix to combine. Set aside.
- Whisk to combine the yoghurt, egg and flour. Whisk the hot stock into the egg mixture.
- To serve, take the soup off the heat. Top with manti and serve with butter and flatbreads.