Turkish Style Yoghurt Soup with Lamb Manti

Serves 4

2 tbsp extra virgin olive oil

1 onion, finely chopped

½ cup pearl barley

400g can chickpeas, rinsed and

drained

2 litres chicken stock

50g unsalted butter, chopped

½ tsp each Aleppo pepper (Turkish

chilli flakes), sumac and dried mint 1 cup Greek-style yoghurt

1 egg yolk

1 tbsp plain flour

Turkish flat breads, to serve

LAMB MANTI

200g lamb mince

1 tsp each sumac and dried mint 2 cloves garlic, crushed

24 gow gee wrappers

Heat the oil in a large saucepan over medium heat. Add the onion, season with salt and pepper and cook for 6 minutes, or until softened. Add the pearl barley, chickpeas and stock, and bring to a simmer. Reduce heat to low, cook for 45 minutes or until the barley is tender. Using a hand stick blender, blend until smooth.

Meanwhile, for the manti, mix the lamb mince, sumac, mint and garlic until combined; season with salt and pepper.

Place 1 tsp of the lamb in the centre of each wonton wrapper. Brush edges with water, then bring edges together to seal.

Bring a large saucepan of salted water to the boil over high heat. In batches add the manti and cook for 3 minutes. Remove with a slotted spoon, set aside and keep warm.

Melt butter in a small saucepan over medium heat. Add the Aleppo pepper, sumac and mint; mix to combine. Set aside.

Whisk to combine the yoghurt, egg and flour. Whisk the hot stock into the egg mixture.

To serve, take the soup off the heat. Top with manti and serve with butter and flatbreads.

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