This Turkish Style Yoghurt Soup with Lamb Manti Recipe is one you will be making on repeat. Lamb Manti are tiny lamb-stuffed dumplings which cooked and served in the yoghurt soup with spiced Aleppo pepper, sumac and mint butter and warm Turkish flat breads
Turkish Style Yoghurt Soup with Lamb Manti Recipe
Serves 4
Ingredients:
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
Lamb Manti
200g lamb mince
1 tsp each sumac and dried mint
2 cloves garlic, crushed
24 gow gee wrappers
Method:
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.
