Spicy Lamb Turnover

Name: Spicy Lamb Turnover (Sanbouseh or Navaleh or Mantou)
Prep time: 1 h
Cook time: 35 min
Total time: 1 h 35 min
Yield: Makes: 25-30 pieces
Cuisine: Iranian
Ingredients: ½ inch fresh ginger root, peeled and shredded; ½ teaspoon ground cloves; 1 egg, lightly beaten with 2 tablespoons milk; 1 cup chopped fresh mint; ½ cup grape molasses; 1 cup white balsamic vinegar; 1 teaspoon ground cardamom; ½ teaspoon cayenne; 1 teaspoon ground coriander; 2 teaspoons ground cumin; 1 cup chopped fresh cilantro; 1 cup chopped scallions; 1 teaspoon freshly ground pepper; 1 cup chopped fresh parsley; ½ cup oil, butter, or ghee; 2 cloves garlic, peeled and crushed; 1 pound ground lamb, chicken or fish; 1 onion, peeled and finely chopped; 3 packages ready-made frozen puff pastry, thawed for 1 hour; 1 teaspoon cinnamon; 1 tablespoon grape molasses, or ¼ cup currants; 1 teaspoon coarse salt; 1 tablespoon tomato paste; 1 Napa cabbage head, shredded and sprinkled with 2 teaspoons salt; let stand for 15 minutes then squeeze out the liquid

Sanbouseh or Navaleh or Mantou

Preparation info

Makes:

Difficulty
Medium
Ready in
1 hr 35

Appears in

From Persia to Napa

By Najmieh Batmanglij

Published 2015

About

You can make these turnovers using a homemade dough or ready-made puff pastry. If you choose to fry your turnovers however, you can use ready-made large-sized pot sticker wrappers available in oriental groceries and some supermarkets.

Ingredients

Dough

3 packages ready-made frozen puff pastry, thawed for 1 hour

Asia
Iran
Main course
Spicy

Method

Prepare the filling by heating the oil in a large skillet over medium heat. Add the onion and stir-fry for 5 minutes. Add the garlic and meat and sauté for another 20 minutes, until the meat is completely dry. Add the remaining ingredients and stir-fry for another 2 minutes. Adjust seasoning to taste. Remove from heat and allow to cool.