Naked Manti
From laika 15 years ago
- 15 minutes to make
- Serves 4
Inspired by the Turkish dumplings, but much less labour intensive. The tomatoes and dill are a nice fresh finish to the warm spiciness of the lamb. We improvised this for some last minute dinner guests and it's become a favorite.
Ingredients
- 1 tbs. olive oil shopping list
- 3/4 lb. ground lamb shopping list
- 1 medium to large onion, chopped shopping list
- 2 tsp. cumin shopping list
- 1 tsp coriander shopping list
- 1/4 tsp. turmeric shopping list
- 2 tsp. Za'atar shopping list
- 1 cup yogurt shopping list
- 2 tsp. pressed garlic shopping list
- 1/4 c. sundried tomatoes, cut into thin strips shopping list
- 1/4 cup fresh dill, chopped shopping list
- 8 oz dried short pasta--bowties work great for this shopping list
- salt and pepper to taste shopping list
How to make it
- Beat the yogurt in a bowl together with the garlic and set aside.
- In a large pan, sautee the onion in olive oil until the edges begin to brown, about 10 minutes.
- Add the lamb and spices, a good pinch of salt, and cook, breaking up the meat with the back of a spoon, until the lamb is cooked through and no longer pink. Taste and and correct the seasoning.
- Cook the pasta in boiling salted water until tender.
- Drain the pasta and toss with a light drizzle of olive oil and salt.
- To serve, divide the pasta into four shallow bowls and top with the lamb. Drizzle generously with the yogurt, scatter with the dill and sundried tomatoes, and serve!
People Who Like This Dish 3
- jo_jo_ba Oshawa, CA
- falafel_fanatic Bardstown, KY
- laika New York, NY
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