Lamb Filling

1 lb Strauss ground lamb
6 oz onion, diced fine
1 clove garlic (about ¼ oz) – chopped fine
2 heaping Tbsp chopped parsley
2 tsp kosher salt
1 tsp ground black pepper
1 tsp ground fennel seed

Dough

3¼ cup flour (and a little extra for bench flour)
1 whole egg
1 oz melted butter
½ cup warm water
½ cup milk
½ tsp kosher salt
2 oz melted butter set aside for baking

Chicken Broth (recipe follows)

Yogurt for serving
Fresh Parsley – chopped for serving

Chicken Broth
2 qt chicken stock

2 oz shallot – sliced
3 cloves  garlic – sliced
4 fresh bay leaves
6 sprigs thyme
¾ oz parsley stem – chopped coarse
1 Tbsp whole black peppercorns
2 Tbsp extra virgin olive oil
½ cup white wine
Salt and pepper, to taste

Lamb Filling

1. Mix all together and refrigerate until needed.

Dough

1. Combine in mixing bowl (except 2 oz melted butter).  Knead until smooth.  Divide into two balls and cover with a towel to rest, 30-45 minutes.  With a rolling pin, roll dough out to an even thickness of about 1/8”.  Cut the rolled dough into squares of about 1-1/2”.  Place a marble size portion of meat in the center of each square. Pinch the ends together around the meat, leaving the top exposed to resemble a boat shape.  Continue until dough/meat mixture is gone.
2. To bake put the 2 oz melted butter on baking pan and fill with Manti.  Bake at 375 for 20 – 30 minutes, until Manti are lightly browned.  Remove and allow to cool slightly. Serve in chicken broth with yogurt and chopped parsley.

Chicken Broth

1. Gently warm oil in sauce pot, add all aromatics and sweat lightly about 1 minute.  Add wine to deglaze and reduce until about dry.  Add chicken stock and reduce by about a quarter (down to 6 cups).  Strain and adjust seasoning to taste.