Turkish Manti

SAVORY

Jul 24

Crispy Australian Lamb Shoulder, Creamed Corn, Shishitos

Chef Cassie Piuma of Sarma | Somerville, MA

INGREDIENTS:

Szechuan Pepper Spice Mix:
½ cup Szechuan peppercorns, finely ground
½ cup black peppercorns, finely ground
½ cup Urfa biber, finely ground
½ cup fennel seeds, finely ground
1 tablespoon allspice
2 cups plus 1 tablespoon ground cumin
Salt

Lamb Shoulder:
1 Australian lamb shoulder
Toum
Turkish red pepper paste
Salt
White wine
White wine vinegar

Manti Filling:
5 pounds ground Australian lamb
Medium-sized Aleppo peppers
2 ground onions, lightly squeezed
1 tablespoon garlic
4 bunches parsley, finely chopped
Turkish red pepper paste
Baharat
Black pepper
Salt

Manti Dough:
10 ounces all-purpose flour, plus more for shaping
4 eggs
120 grams olive oil
20 grams salt

Creamed Corn:
1 pound butter
5 pounds corn, shucked
2 onions, small diced
2 Fresno chiles, sliced
1 large nub ginger, minced
Garlic, minced
Szechuan peppercorn, finely ground
Saffron
Turmeric
Allspice
1 ½ ounces heavy cream
1 quart yogurt
Honey
Salt

To Assemble and Serve:
Salt
Tomato-butter sauce
Neutral oil
Chopped sweet peppers
Chopped shishito peppers
Chopped red onion
Chopped parsley
Chopped mint
Chopped dill

METHOD:

For the Szechuan Pepper Spice Mix:
In a mixing bowl, mix to combine all spices. Season with salt.

For the Lamb Shoulder:
Heat an oven to 350°F. Rub shoulder with equal parts toum and Turkish red pepper paste. Season well with Szechuan Pepper Spice Mix and salt. Place shoulder on a roasting rack set over a hotel pan filled with a small amount of white wine and white wine vinegar. Roast low and slow until super tender. Let cool, then slice into bite-sized pieces. Set aside.

For the Manti Filling:
In a bowl, mix to combine lamb, Aleppo chiles, onion, garlic, parsley, a heaping tablespoon red pepper paste, a heavy pinch of baharat, and a small pinch of black pepper. Season liberally with salt.

For the Manti:
In a bowl, combine all ingredients and 12 ounces water. Knead until dough comes together. On a floured work surface, roll dough into a thin sheet. Cut dough into small squares. To the center of each square, add a small spoonful of Manti Filling. Pull the corners of the square towards the center, then press the seams together to seal. Cover and set aside.

For the Creamed Corn:
In a large pot over low heat, melt butter. Add corn, onions, Fresno chiles, ginger, and a small pinch of minced garlic. Sweat slowly, releasing as much corn milk as possible. Stir in a small pinch of Szechuan, a small pinch of saffron, a teeny pinch of turmeric, and a teeny pinch of allspice; continue to cook out. Add heavy cream and 1 pint water. Once saucy and fragrant, remove from heat. Mix in yogurt and a drizzle of honey. Season with salt. Add a little more than half of the mixture to a blender, making sure to get all pieces of Fresno and any larger chunks. Purée until very smooth. Pass through a fine chinois. In a bowl, mix to combine the purée with the unblended mixture. Season with salt.

To Assemble and Serve:
Bring a large pot of salted water to a boil. Add Manti and boil until cooked. Meanwhile, in a pan over medium flame, heat tomato-butter sauce until warmed through. Add cooked Manti and toss to coat. In a separate pan over medium-high flame, heat oil. Add Lamb Shoulder, peppers, and onion. Sauté until Lamb Shoulder has crisped up and peppers have softened. Season with Szechuan Pepper Spice Mix. Spoon Creamed Corn onto a serving plate. Top with sauced Manti, followed by the crispy Lamb Shoulder. Garnish with parsley, mint, and dill.

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