Baked Spiced Lamb Tortellini

Name: Baked Spiced Lamb Tortellini
Prep time: 1 h
Cook time: 25 min
Total time: 1 h 25 min
Yield: Serves 4
Cuisine: Lebanon
Ingredients: 250 g/9 oz finely minced/ground lamb or beef; 1 tsp sea salt flakes, plus extra for seasoning; ½ tsp ground allspice; 1 onion, finely chopped; ½ tsp extra virgin olive oil; 1 tbsp cornflour/cornstarch, if needed; 100 g/3½ oz/⅔ cup semolina flour, plus extra for dusting; 2 tbsp sunflower oil; 3 eggs; sumac, to sprinkle; Vermicelli Rice, to serve (optional); ½ tsp ground cinnamon; 100 g/3½ oz/⅔ cup flour, plus extra for dusting; ½ tsp crushed chilli flakes; 1 recipe quantity Herb Butter; 60 g/2¼ oz/⅓ cup pine nuts; 700 ml/24 fl oz/3 cups Greek yogurt

Preparation info

Serves
4

Difficulty
Medium
Ready in
1 hr 25

Appears in

The Jewelled Kitchen

By Bethany Kehdy

Published 2013

About

Known as shish barak in Lebanon, Syria and Palestine, the Armenians and Turks have a variation called manti. I love making them with friends while sharing a bottle of wine.

Ingredients

100 g/3½ oz/⅔ cup flour, plus extra for dusting
100

Asia
Lebanon
Syria
Turkey
Armenia
Palestine
Middle Eastern
Main course
Spicy
Mediterranean

Method

Sift together the flours and salt onto the work surface. Create a well in the middle, add 2 of the eggs and the olive oil and mix gently with a fork, gradually incorporating the eggs, oil and flour.
When the dough begins to come together, start kneading it with both hands for about 10 minutes, gradually pouring in 1–2