"Manti" or Greek Pasta with Meat Filling

In the spirit of more Greek cooking, I found this recipe from one of my dad's cookbooks over my Christmas vacation.  This dish is a fantastic treat and used for celebrations.  Because of the unique pasta shape and beautiful arrangement, I just had to make it! 

Start with the dough:

4 Cups white flour

2 teaspoons salt

4 eggs

4 tablespoons olive oil

Combine ingredients and knead until dough is smooth.  Add additional flour or oil if dough is too tacky or dry.  Wrap in plastic and let rest for 30 minutes.

In a food processor blitz the following ingredients until well mixed:

1 teaspoon salt

1 teaspoon pepper

3 cloves of garlic

1 carrot

1 stalk of celery

1 medium onion

1lb of ground beef

For the next part of the recipe you will need:

2 cups plain Greek yogurt

3 tsp crushed garlic

3 tbls butter

4 cups beef broth

Unwrap the pasta dough and roll out into a thin sheet.  Cut out 1 inch squares with a pairing knife and place a small ball of the meat mixture in the center.  Pinch the outside edges and fold over again, using water to seal the corners.  Arrange pasta in a baking dish, pour 3 tablespoons of melted butter on top, and place in over at 350 for about 30 minutes or until the tops of the manti are browned. 

Prepare 4 cups of warm beef stock and pour over the pasta.  Place back inside the over for about 15-20 minutes until pasta is tender.  Drain most of the broth and toss the pasta in yogurt and garlic.  Serve immediately.

Gyros with Naan Bread

I love the soft, chewy texture of Naan bread and the salty seasonings of a gyro topped with tzatziki...which is why my variation of this Greek classic has an twist of the Middle East!

For the Naan bread:
1 package of yeast (.25 oz)
1 Cup warm water
1/4 Cup of white sugar

Combine these ingredients and set aside for 10-15 minutes.
Then add:
4.5 Cups of white flour (you can also use equal portions of wheat and white if you prefer)
1 beaten egg
2 Tablespoons of milk
2 Teaspoons of salt

Knead until the dough pulls away from the bowl and ingredients are well combined. Place in a well oiled bowl and cover with a warm damp cloth. Keep in a warm, dry place for about 1 hour or until dough doubled in size. I like to turn the place my rising dough in the laundry room and turn the dryer on! This keeps the yeast happy and growing on cold winter days :)

As your dough is rising, prepare the gyro meat. 
1 lb ground lamb
1 lb ground beef
4 cloves of crushed garlic
2 Tablespoons marjoram
1 Tablespoon rosemary
1 minced onion
Salt, pepper, and parsley to taste

Place everything into the food processor to combine.  If using a rotisserie, shape the meat mixture into a small cone and wrap with plastic.  Place in the fridge for at least 30 minutes to hold shape.  If you are using the oven, press the meat into a baking pan.

Cook at 325 for about 1 hour or until internal temperature reaches 160.  If using a rotisserie, the temperature should be the same, but watch for browned edges.  Put foil around the outside if the meat is cooking to fast to avoid burning it.
For oven: place the pan of meat into a larger pan of water to create additional moisture in the oven and keep heating evenly distributed.

While the meant is cooking, you can make the tzatziki.  However, I find that the tzatziki is best after about 24 hours of "mingling".  Combine the following ingredients:

16 oz plain Greek yogurt

Fresh dill, about 5-6 sprigs

1 large cucumber, peeled, seeded, and chopped

1 tsp salt

1 tsp pepper

4-6 large cloves garlic, finely minced

1 tablespoon olive oil

2 tsp vinegar

Now that the tzatziki is finished and the meat is almost cooked, prepare the doubled naan dough and separate into balls that are just smaller than fist size.  Roll each ball into a thin disk and place them on an oiled heated skilled (medium temperature) until golden brown on each side. Brush with butter if desired.

After the meat is cooked, let it rest for about 15-20 minutes. Slice the gryo meat and top with lettuce, tomato, onion, and tzatziki.  Enjoy!