Manti or shishbarak is eaten in Turkey and the Middle East. The recipe is suitable for 4 people.
320 g pasta
400 g Greek or Turkish yogurt
4 garlic cloves, finely chopped
8 ss av experimental
Boil macaroni al dente (almost done) in the water added well with salt (look at the package). Pour into colander, but take care of some of the boiling water. Pour the macaroni back into the pan.
Mix yogurt, garlic, a little salt and 8 tablespoons of boiling water. Stir it into the macaroni, when it is cooked through. Season with salt and pepper.
4 tbsp olive oil
2 onions, finely chopped
400 g lamb dough
1 tablespoon Lebanese 7 spices
1 handful of parsley leaves, finely chopped
salt and pepper
Brown the onion in the oil for approx. 10 minutes. Add lamb dough and chop it up during frying, add salt and pepper. When the meat starts to get a nice color, add Lebanese 7 spices and half of the parsley leaves. Mix well and remove from the heat.
Slightly finely chopped parsley
Divide the macaroni on four plates. Add meat, the rest of the parsley leaves and almond flakes and serve.
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