90 ml olive oil
150 g minced lamb
1 small onion, coarsely grated
¼ cup finely chopped flat-leaf parsley
2 tsp dried mint
2 tsp ground chilli
2 garlic cloves, crushed
1 tsp white sugar
4 tomatoes, flesh grated, skin discarded
Greek-style yoghurt, at room temperature, and sumac
To make manti filling, place lamb, onion, 2 tbsp parsley and 1 tsp each salt and pepper in a bowl and, using your hands, mix until well combined.
Heat remaining 80 ml (⅓ cup) oil in a large frying pan over low–medium heat. Add mint and chilli, and stir for 1 minute or until fragrant. Transfer to a small bowl and keep warm, leaving 2 tbsp infused oil in the pan. Increase heat to medium–high, add the garlic, sugar and tomatoes, and cook for 5 minutes or until slightly thickened. Season with salt and pepper. Set aside.
Take a teaspoon full of lamb filling and place in the middle of the wonton wrapper – wet edges of wrapper. Place a second wrapper on top and seal by pressing with a fork.
Bring a large saucepan of salted water to the boil. Cook manti, in batches, for 3 minutes or until cooked through and floating on the surface. Remove with a slotted spoon and transfer to pan with tomato sauce. Heat over low–medium heat and gently toss to coat manti in the sauce.
Divide manti and sauce among bowls. Drizzle with yoghurt, and mint and chilli oil, and sprinkle with sumac to serve.