Tuesday, 14 October 2008

Lamb Dumplings in the Fast Lane Keep the Flavor

A Good Appetite
To make hand-made lamb dumplings, a chef does not need two assistants and a lot of time. Melissa Clark expedites the recipe for manti after doing a little research on the Internet, and she retains the flavors. ...
... WHEN Engin Akin, a Turkish culinary historian, taught me how to make manti — hand-formed lamb dumplings — in Istanbul last year, every step was exquisitely wrought.
She kneaded the dough on her floured kitchen table, gently rocking it back and forth. Then she rolled it over and over with a thin wooden stick, periodically lifting it to check whether the dough was translucent and pliable enough to envelop but not overwhelm the delicately spiced ground lamb filling.

Read: Turkish Dumplings, Deconstructed; By MELISSA CLARK, The New York Times




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