These tasty packets of meat-filled dumplings are perfect on a cold night, served hot from the oven with a nice dollop of yogurt.
There is nothing quite as satisfying as a plate of manti on a cold night. This recipe is central top the cuisine of Turkey and Armenia and exists in various forms throughout the Middle East and Mediterranean. Except for the yogurt sauce, and the method of baking the little packets of meat-filled dough, it bears a remarkable resemblance to Italian ravioli, to Polish pirogue or to the wide variety of meat-filled dumplings found throughout the Central Asian high plains.
Traditionally, these are served in the late fall or winter, in homes high in the mountains, when the lushness of the dish warms the soul and provides good noursihment against the cold weather.
Ingredients:
- 3 ¼ Cups Flour
- 2 Eggs
- ½ Cup Water
- 2 Tablespoons Butter, melted
- 1 Pound Ground Lamb (Beef may be substituted)
- 2 Large Onions, chopped very fine
- ½ Cup parsley, chopped very fine
- Salt and Pepper to taste
- 6 Cups of Chicken or Beef Broth
- 1 Tablespoon of Tomato Paste
- 2 Cups of Plain Yogurt
- Crushed, Dried Mint to taste
- Sumac, optional, if available and desired
Method:
- Mix together Flour, Eggs, Water and a pinch of salt to form a pasta-like dough.
- Coat your hands with the melted butter and knead the dough until it is very smooth.
- Divide the dough into two balls, place in a covered pan, and let rest for 1- 2 hours.
- While the dough is resting, mix the meat, onions, parsley, salt and pepper (to taste) and sit to marinate.
- Roll out the dough, one ball at a time, until it is the consistency and the thickness of ravioli dough, about 1/8 of an inch thick. Sprinkle a bit of flour on the rolling surface, if it sticks.
- Cut the dough into about 2 inch squares.
- Place a dab of meat in the center of each square.
- Pinch each square so that the opposite corners are each held together on the diagonal , forming each into a little packet of dough covered meat.
- Grease well a shallow baking pan and arrange the squares in the pan, close together, but in a single layer, pinched side up.
- Bake in a 350 Degree F. oven until slightly browned – about 25 – 30 minutes.
- Bring chicken (or beef) broth to a boil on the stovetop, adding the tomato sauce.
- Pour this hot broth over the manti and continue baking for about 5 minutes, most of the liquid shol dbe absorbed.
- Gently heat the yogurt and the mint on the stove, thinning slightly with water or a bit of the broth – do not boil, as it will curdle.
- Place the manti on the serving plate, pour the heated yogurt over them and (if desired) sprinkle with sumac.
The copyright of the article Manti in Middle Eastern Cuisine is owned by Debbie Kwiatoski. Permission to republish Manti in print or online must be granted by the author in writing.
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