Grated apple tenderizes what might otherwise be a heavy cake.
The cool syrup plumps the hot cake and infuses it with additional flavor and sweetness.
This Sephardic cake is an ideal Passover dessert, as it contains no flour or leavening.
Tishpishti is a traditional Sephardic cake, in the spirit of nutty, sweet, syrupy North African and Middle Eastern desserts like baklava.
Tomato paste, garlic, chicken stock, and a single lamb shank makes for a rich, bold-flavored broth for the manti, and using a pressure cooker means it’s ready in less than an hour.
Butter and egg yolk yields a crisp-tender, easy-to-roll out manti dough.
Using a pasta machine makes quick work of rolling the manti dough into a uniform thickness and dimensions, though the recipe has been formulated to work when hand-rolled as well.
Manti-making is a labor-intensive process, but there’s lots of make-ahead potential here. The dumplings and the broth both freeze well for weeks, and the broth, dough, and filling can be made and held for a day in the fridge before use.
