Inspired by Turkish manti, those tiny dumplings served with a yoghurt sauce, this recipe is a delicious departure from your usual pasta. Instead of making fiddly lamb-filled parcels, we've served ours with a rich mince. It then gets topped with a yoghurt sauce and plated up with a sumac-spiced salad. Those Turks sure know what they're doing!
Cook pasta in a saucepan of salted, boiling water for 8 minutes or until al dente. Drain and set aside. While pasta is cooking, continue with step 2.
Thinly slice zucchini. Peel and slice eschalot. Peel and crush garlic. Finely chop parsley.
Heat 1 teaspoon oil in frypan over medium heat. Add zucchini and cook, stirring, for 2–3 minutes or until golden. Remove from pan and set aside to cool.
Heat 1 teaspoon oil in a frypan over medium-high heat. Add eschalot and cook for 2–3 minutes. Add mince and a sprinkle of salt and pepper and cook, breaking up with a wooden spoon, for 5–6 minutes or until caramelised. Add butter, smoky cumin and coriander and tomato paste and stir until butter has melted. While lamb is cooking, continue with step 5.
Place yoghurt, garlic, parsley and 20ml (1 tablespoon) water in a bowl and mix to combine. Season with salt and pepper.
Place sumac, red wine vinegar and remaining oil in a large bowl. Season with salt and pepper and whisk to combine. Add zucchini and salad leaves and toss to combine. Divide pasta between plates. Top with lamb and drizzle with yogurt sauce. Serve with zucchini salad.