Baked Turkish Lamb Manti with Minted Yoghurt Sauce

Preheat the oven to 180ºC.

Yoghurt sauce: Whisk the ingredients in a bowl and season.

Filling: Place all the ingredients in a bowl and mix well. Season.

To assemble: Lay out 6 wonton wrappers at a time and place a tablespoonful of filling in the centre of each. Brush the edges with the egg wash and cover with another wrapper, pressing out any air and firmly sealing the edges. Trim the edges if necessary.  Place on a lined or lightly greased baking tray. Repeat with the remaining wontons and filling. Brush with olive oil and bake for 5-6 minutes
until golden and crisp.

Transfer the manti to a baking dish large enough to hold them in a single layer. The edges can slightly overlap. Pour the hot chicken stock around the manti and bake for 8-10 minutes.

Paprika butter: Heat the butter, garlic and paprika in a small saucepan until sizzling.

To serve: Transfer the manti to shallow serving bowls and spoon over the chicken stock. There won’t be a lot of stock.

Top with the yoghurt sauce then drizzle with the paprika butter. Garnish with mint and serve immediately with a green salad.

Don’t use low-fat mince or the filling will be dry.

Crumbled goat’s cheese or feta cheese can be used in place of the cottage cheese, and Sumac can be used in place of the paprika.