Grilled Lamb and Turkish Ravioli Recipe Video
Tips and techniques from the nation's finest chefs. Chef Alison Barshak from Alison at Blue Bell in Blue Bell, PA cooks a grilled lamb with Turkish ravioli at the New England Culinary Arts Forum in Maine.
Ingredients
Dough
Serves 6
Ingredients
1 Large egg
½ Cup water
¼ Teaspoon salt
2 Cups unbleached all-purpose flour
2 teaspoons butter, to grease the inside of the bowl
Additional flour for rolling the dough
or 1 Package square wonton or gyoza wrappers
1 egg, beaten
Turkish Ravioli Filling
Ingredients
7 Ounces ground lamb
¾ Cup minced white onion
To taste salt
To taste pepper
2 Tablespoons chopped mint or Italian Parsley
Yogurt – Garlic Sauce
Ingredients
2 Tablespoons crushed garlic
2 Cups thick Greek style yogurt
Salt, to taste
Cucumber Salad for Grilled Lamb
Ingredients
1 Cup julienne English cucumber
¼ Cup julienne red onion
5-6 Large mint leaves, chiffonade
2 Tablespoons good olive oil
1 Tablespoon rice wine vinegar
1 Teaspoon good red wine vinegar
Salt and pepper
Pinch of ancho chili powder
Lamb with Mint Rub
Ingredients
½ Medium onion
40 Fresh mint leaves
2 Cloves garlic, chopped
1 Teaspoon kosher salt
1 Teaspoon freshly ground black pepper
6 Baby top rounds of lamb or lamb chop, to serve 6 (approx. 6-8 oz. each)
Garnish
Ingredients
Cucumber, red onion and mint salad or salsa
3 Tablespoons Pine nuts, toasted
Chili brown butter (see recipe)
Fresh mint leaves, handful
Chili Brown Butter
Ingredients
6 Tablespoons butter
¾ Teaspoon ancho chili powder
Directions
Turkish Ravioli Dough and Filling
Method of Preparation
In a bowl mix the egg, water and salt together. Pour the flour onto a level work surface. Mound it into a mountain shape, make a well in the center. Pour the egg mixture into the well mixing the ingredients in the center first and gradually working in all the flour. The dough will be very stiff. Knead the dough for 15 minutes. Place in a buttered bowl cover with seal wrap, let rest for 1 hour at room temperature. Mix filling ingredients and set aside. Cut the dough into 3 pieces, knead each piece into a ball, cover with a damp cloth and let rest 30 minutes at room temperature. Sprinkle the work surface with light dusting of flour. Using a long thin rolling pin, roll the dough as thin as possible, paper thing. Cut the dough into strips, stack the strips on top of one another and cut the strips into squares. You must work quickly because the dough will dry out. Place a small amount of filling in each piece of dough and press to seal into a triangle. Sprinkle flour over the manti and refrigerate of freeze for later use. If using wonton wrappers fill, brush the edges of the wrappers with the beaten egg and seal into triangle shapes. Refrigerate or freeze for later use. Bring a pot of salted water to a boil. Drop the Manti in and cook until they come to the surface, 1 to 1 ½ minutes. They will take more time if they have been frozen. Reserve a small amount of the hot cooking liquid and add to the yogurt sauce.
Yogurt – Garlic Sauce
Method of Preparation
Mix together. Thin with a little cooking liquid from the raviolis.
Cucumber Salad for Grilled Lamb
Method of Preparation
Mix all ingredients together.
Lamb with Mint Rub
Method of Preparation
Finely chop the onion and mind together by hand or pulse in a food processor. Add the garlic. The ingredients should all be chopped the same size. Transfer to a bowl and add the salt and pepper. Before serving, rub the lamb with the mint mixture. Let it sit up to a few hours. Grill the lamb, to desired doneness. Let rest. If baby top round, slice in half, on diagonal.
Garnish
Method of Preparation
Warm yogurt sauce. Do not boil or simmer. Add manti. Divide between 6 plates. Put approximately 3 large or 10 small manti on each plate. Place cut lamb on top. Put cucumber salad on top of that. Sprinkle with mint leaves and toasted pine nuts. Drizzle with chili brown butter.
Chili Brown Butter
Method of Preparation
Heat the butter in a small saucepan until frothy and brown. Do not let burn. Add the ancho powder. Swirl the pan to incorporate.
NOTE: Manti is traditionally served in a bowl with the yogurt sauce, chili brown butter and mint and toasted pine nuts without the lamb.
You can visit chefskitchen for more videos like this. We have more recipes and videos there.
Method of Preparation
In a bowl mix the egg, water and salt together. Pour the flour onto a level work surface. Mound it into a mountain shape, make a well in the center. Pour the egg mixture into the well mixing the ingredients in the center first and gradually working in all the flour. The dough will be very stiff. Knead the dough for 15 minutes. Place in a buttered bowl cover with seal wrap, let rest for 1 hour at room temperature. Mix filling ingredients and set aside. Cut the dough into 3 pieces, knead each piece into a ball, cover with a damp cloth and let rest 30 minutes at room temperature. Sprinkle the work surface with light dusting of flour. Using a long thin rolling pin, roll the dough as thin as possible, paper thing. Cut the dough into strips, stack the strips on top of one another and cut the strips into squares. You must work quickly because the dough will dry out. Place a small amount of filling in each piece of dough and press to seal into a triangle. Sprinkle flour over the manti and refrigerate of freeze for later use. If using wonton wrappers fill, brush the edges of the wrappers with the beaten egg and seal into triangle shapes. Refrigerate or freeze for later use. Bring a pot of salted water to a boil. Drop the Manti in and cook until they come to the surface, 1 to 1 ½ minutes. They will take more time if they have been frozen. Reserve a small amount of the hot cooking liquid and add to the yogurt sauce.
Yogurt – Garlic Sauce
Method of Preparation
Mix together. Thin with a little cooking liquid from the raviolis.
Cucumber Salad for Grilled Lamb
Method of Preparation
Mix all ingredients together.
Lamb with Mint Rub
Method of Preparation
Finely chop the onion and mind together by hand or pulse in a food processor. Add the garlic. The ingredients should all be chopped the same size. Transfer to a bowl and add the salt and pepper. Before serving, rub the lamb with the mint mixture. Let it sit up to a few hours. Grill the lamb, to desired doneness. Let rest. If baby top round, slice in half, on diagonal.
Garnish
Method of Preparation
Warm yogurt sauce. Do not boil or simmer. Add manti. Divide between 6 plates. Put approximately 3 large or 10 small manti on each plate. Place cut lamb on top. Put cucumber salad on top of that. Sprinkle with mint leaves and toasted pine nuts. Drizzle with chili brown butter.
Chili Brown Butter
Method of Preparation
Heat the butter in a small saucepan until frothy and brown. Do not let burn. Add the ancho powder. Swirl the pan to incorporate.
NOTE: Manti is traditionally served in a bowl with the yogurt sauce, chili brown butter and mint and toasted pine nuts without the lamb.
You can visit chefskitchen for more videos like this. We have more recipes and videos there.
Editors Review
Take a look at this impressive video that shares a fabulous recipe for a gourmet style grilled lamb and Turkish ravioli. Watch this video for a great cooking experience and try out the excellent recipe that is bound to amaze your guests. Check it out...Comments
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