Manti - Traditional stuffed dumplings from the "Lost Lands"

This is a dish which has travelled quite a lot from country to country and was brought to Greece by the Greeks coming from the southern coast of Black Sea area which we call "Euxeinos Pontos", meaning "Hospitable Sea". It is a traditional recipe which you can find also in the Turkish and various Central Asian and Caucasian cuisines. "Manti" consists of a spiced meat mixture, usually lamb, in a dough wrapper either boiled, baked or steamed. The "Euxeinos Pontos" variation usually is served with a nice yogurt/garlic sauce and then drizzled on top with tomato sauce. Another variation is topped with yogurt and garlic and sprinkled with ground red pepper and melted butter, and then topped with ground sumac and/or dried mint. It is one of those traditional recipes that we try to save regardless if our families come from that area or not. It is a part of our history and we try our best to keep it alive. I must warn you that this is a recipe which needs time and patience and it's not one of those you can come up with at the last moment... If you want to try it out, and believe me it worth the trouble, it's better to do it during the weekend

Ingredients (for 4-6 people)

For the beef broth:
1 Kg beef bones
1 onion
1 carrot
1 sprig of celery
2 bay leaves
allspice
salt
pepper corns

For the dough:
1Kg  of all purpose flour
2 1 / 2 cups of water (approx.)
2 eggs
A bit of oil
1 tbsp of vinegar
salt

For the filling:
1300 gr.of ground lamb
2 onions, pureed
150gr. butter at room temperature
salt
pepper

To serve:
500gr. of yogurt
2 cloves of garlic, mashed
Sumac (or sweet paprika)


Method:
Start the day before making the beef broth. Wash the bones well and place them in a large saucepan. Pour in about 5 liters of water and bring it to the boil on high heat. Take the skim off with a wooden spoon, without changing the water, and add the remaining ingredients. Lower the heat to low-medium and allow the broth to boil for about 3 hours. You should be left with half the amount. Once slightly cooled, strain it into a colander and keep it aside to use it the following day.

Next day, put in a big bowl the flour, the eggs, the vinegar, some olive oil, the salt and start kneading with your hands. Add a little bit of water until you have a soft and elastic dough. Allow it to rest for half an hour.

In another bowl add the ground lamb, the butter, the onions, salt and pepper and mix the ingredients with your hands until they are all well combined.

Divide the dough into 6-8 balls. Sprinkle each ball with flour and using a rolling pin, roll out sheets- not too thin. If you have a pasta machine it will be easier for you. With a pasta cutting wheel (or a knife) cut the dough into small squares.

Place on each square a small amount of ground lamb and catching both ends on each side of the dough press to seal but without enclosing the filling in the centre, they will look like small boats.

Because the dough is floured, you could have next to you a bowl with some water and dip the edges before you join them together. This will make the dough to stick easier.

Place the Manti, one next to the other, on a well greased oven tray and bake in the oven at 180°C for 40 minutes, until they are nicely browned.

Take out of the oven and, while they are still hot, pour over the beef broth and then cover with foil and let them rest for at least 1 hour.

In a bowl put the garlic, the yogurt and stir well until it is creamy.

Put the Manti on a spacious serving platter and spoon on the yogurt sauce.

Sprinkle with the sumak or the sweet paprika and serve immediately.