INGREDIENTS

INSTRUCTIONS

To make the filling: Heat the olive oil in a large, heavy skillet over
moderate heat until hot but not smoking. Stir in the onion and cook,
stirring, until softened, about 5 minutes. Stir in the lamb and the
parsley, and cook, stirring and breaking up any lumps, until the lamb
changes color. Remove from heat and generously season with salt and
pepper. Set aside.  To make the pasta: Sift the 2 cups of flour and
salt together into a  bowl. Make a well in the center and place the egg
and 1/2 cup water  in the well. Work the dough with your hands or a
wooden spoon into a  smooth dough. (You might find that you will need
more water if you  are rolling the pasta by hand and less if you are
using a hand-turned  pasta machine.) Knead the dough for at least 10
minutes until smooth  and elastic. Cover the dough with a towel and let
rest for 1 hour.  Divide the dough into 4 pieces. Roll out each piece
to 1/16-inch  thick with a rolling pin or a pasta machine, and cut into
3-inch  squares, discarding the uneven edges. Place 1 to 2 teaspoons
filling  into the center of each square. Moisten the entire outer edge
with  water, bring the 4 corners together in the center and pinch
tightly  to seal, then pinch together the 4 straight edges to seal
completely  (take care with this step, sealing the dumplings thoroughly
will  ensure that they will not become unsealed in the water and lose
the  filling). Repeat with remaining pasta and filling. Place the manti
on  a lightly floured baking sheet in a single layer.  To make the
yogurt sauce: Drain the yogurt at room temperature  through a very fine
mesh strainer over a bowl for 30 minutes and  discard the whey. Stir
together the yogurt and garlic in a bowl and  let stand at warm room
temperature until ready to use.  To make the butter sauce: In a small
skillet over moderate heat cook  the butter until it is a very light
brown, remove the skillet from  the heat, and stir in the paprika,
coarse salt to taste, and the hot  red pepper sauce.  In a large kettle
of boiling salted water cook the manti, in batches,  stirring to keep
them from sticking together, about 7 minutes, or  until the pressed
together edges are al dente (they will the the  longest to cook).
Remove them when done with a long-handled sieve or  a large slotted
spoon and keep warm with a little of the warm cooking  liquid.  Serve
the manti very hot in individual bowls, spoon some of the yogurt
sauce, then drizzle some butter sauce and garnish with mint leaves.
Pass the remaining yogurt sauce at the table.  This recipe yields 4
servings.  Source: "TASTE with David Rosengarten - (Show # TS-1G19) -
from the  TV FOOD NETWORK" S(Formatted for MC5): "06-30-1999 by Joe
Comiskey -  joecomiskey@netzero.net"  Suggested Wine: Drink: Cankaya
Kavaklidere  Recipe by: David Rosengarten  Converted by MM_Buster
v2.0l.

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