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ARMENIAN MANTI WITH YOGURT
An Armenian stuffed pasta or ravioli in a canoe shape
This dish is Central Asian in origin and as far East as China.
It is a favorite of Armenians, Turks, and Greeks.
A little work, but worth every minute it takes___ENJOY!
Printed from THEGUTSYGOURMET.NET
INGREDIENTS: Makes about 100-120
• 1 lb ground Lamb
• 6 oz. onion – diced fine
• 1 clove garlic (about ¼ oz) – chopped fine
• 2 heaping T Chopped Parsley
• 2 Tsp kosher salt
• 1 Tsp ground black pepper
• 1 Tsp ground Allspice or Sumac or Cumin or Fennel seed
• 3¼ c flour (and a little extra for bench flour)
• 1 whole egg
• 1 oz melted butter
• ½ c warm water
• ½ c milk
• ½ Tsp kosher salt
• 2 oz melted butter set aside for baking
• Chicken Broth (recipe follows)
• Yogurt for serving
• Fresh Parsley – chopped for serving
• 2qt chicken stock
• 2 T extra virgin olive oil
• 2 oz shallot – sliced
• 3 cloves garlic – sliced
• 4 fresh bay leaves
• 6 sprigs thyme
• ¾ oz parsley stem – chopped coarse
• 1 T whole black peppercorns
• ½ c white wine
• Salt and pepper to taste
• 1/2 stick (1 cup) unsalted butter
• 3/4 teaspoon sweet paprika
• Kosher salt to taste
• 4 dashes Franks® red pepper sauce
• 1 cup yogurt cheese (yogurt drained in a fine sieve for 1 hour)(Discard whey)
• 1 clove garlic, mashed
Make the sauce
Melt the butter and add the crushed garlic and saute for 2 minutes. Add the rest of the ingredients and
the yogurt cheese. Set aside to cool and place a dollop on the serving dish with the manti and broth.
Mix all together and refrigerate until needed.
Combine in mixing bowl (except 2 oz melted butter). Knead until smooth. Divide into two balls and
cover with a towel to rest, 30-45 minutes. With a rolling pin, roll dough out to an even thickness of
about 1/8”. Cut the rolled dough into squares of about 1-1/2”. Place a marble size portion of meat in
the center of each square and pinch the ends together (around the meat leaving the top exposed) to
resemble a boat shape. Continue until dough/meat mixture is gone.
To bake brush the 2 oz melted butter on the baking pan, place the manti on the buttered pan and
brush the tops with the remaining butter. Bake at 375º for 20 - 30 minutes, until Manti are lightly
browned. Remove and allow to cool slightly. Serve in chicken broth with Yogurt-Butter sauce and
mint chiffonade and parsley.
Gently warm oil in sauce pot, add all aromatics and sweat lightly about 1 minute. Add wine to deglaze
and reduce until about dry. Add chicken stock and reduce again by about a quarter (down to 5-6 cups).
Strain in a fine sieve and adjust seasoning to taste.
NOTE:**Can use square won ton wrappers and skip the dough step.
Makes 4 -12 servings depending on whether used as a course or a main dish.
COOKS NOTE: Manti can be made and frozen. Broth can be made and refrigerated up to 2 weeks.
Yogurt-butter sauce should be made no earlier than the day before serving.
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