Name: Lamb and Pistachio Manti with Pomegranate Salad and Garlic Yoghurt Sauce
Yield: Serves 4
Cuisine: Turkish
Ingredients: 2 teaspoons pomegranate molasses; 1 small white onion, finely diced; 4 cloves garlic, minced; 2 teaspoons ground chilli; 40 ml olive oil; 60 ml extra virgin olive oil; 4 large green olives, pitted and finely sliced; 2 teaspoons fresh lemon juice, strained; ½ long green chilli, finely sliced; 2 teaspoons fig vinegar; 2 green onions, finely sliced; 1 red radish, cut into fine julienne strips; 1 tablespoon shelled pistachios, chopped; ½ teaspoon freshly ground black pepper; 2 tablespoons shredded mint leaves; ½ teaspoon sea salt; 2 tablespoons shredded parsley leaves; 2 tablespoons diced tomato; ¼ teaspoon freshly ground black pepper; 4 tablespoons pomegranate seeds; ½ teaspoon ground cumin; 2 tablespoons cucumber fine julienne strips; 125 g thick plain yoghurt; 2 cloves garlic, minced; 1 small green chilli, minced; 40 ml fresh lemon juice, strained; 1 teaspoon sea salt; 3 tablespoons shelled pistachios, chopped; 1 tablespoon chopped parsley leaves; 2 tablespoons chopped mint leaves

Preparation info

Serves
4

Difficulty
Easy

Appears in

Fire

By Christine Manfield

Published 2008

About

Manti are the Turkish equivalent of ravioli, little pasta parcels that originate from Kayseri in central Turkey’s Cappadocia region. I have teamed my adaptation of these with another classic – the widely available shepherd’s salad that has sustained many a rural worker during their travels with their herds. Rustic by nature, I have given it an elegant facelift in this instance. The addition of pomegranate seeds is a personal whimsy.