Name: Mongolian Manti with a Tomato Sauce
Yield: Serves 6–8
Cuisine: Mongolian
Ingredients: 1 tsp sea salt; a handful of flat-leaf parsley finely chopped; 4–5 tbsp water; sea salt and freshly ground black pepper; 1 egg, lightly whisked; 350 g lean lamb mince; 1 tsp garlic clove, finely chopped; 1 tsp caster sugar; a small handful of basil leaves, roughly torn; 50 g unsalted butter; 500 g fresh plum tomatoes; 1 red onion, coarsely grated; 225 g plain flour, plus extra for dusting

Preparation info

Serves
6–8

Difficulty
Medium

Appears in

Marvellous Meals with Mince

By Josceline Dimbleby

Published 2012

About

Manti are an ancient Mongolian dish, known in Turkey as a sort of dumpling. When I first tasted them in Istanbul I knew I had to try to reproduce them.

Ingredients

225 g plain flour, plus extra for dusting
1 tsp sea salt
1

Method

Sift the flour and salt into a mixing bowl. Make a well and add the egg. Fold the flour into the egg using a wooden spoon and gradually add the water until you have a non-sticky dough (you may not need to use all the water). Use floured hands to gather the dough into a ball and knead on a floured surface for 5–8 minutes, or until smooth and pliable. Cover with cling film and leave to one side t

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Mongolian Manti with a Tomato Sauce

Ingredients

Method

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