ARMENIAN MANTI

INGREDIENTS:
Serves 4

• 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 fennel seed

DOUGH

• 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

CHICKEN BROTH

• 2qt chicken stock

• 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

• 2 T extra virgin olive oil 

• ½ c white wine

• Salt and pepper to taste





DIRECTIONS:


METHOD:

LAMB FILLING:
Mix all together and refrigerate until needed.

DOUGH:**
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 put the 2 oz melted butter on baking pan and fill with Manti.  Bake at 375 for 20 - 30 minutes,
until Manti are lightly browned.  Remove and allow to cool slightly. Serve in chicken broth with yogurt
and chopped parsley.

CHICKEN BROTH:
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 by about a quarter (down to 6 cs).  Strain and
adjust seasoning to taste.
**Can use square won ton wrappers and skip the dough step