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The Hirshon Armenian Manti - մանթի

The Hirshon Armenian Manti – մանթի


  • Prep Time: 0 hours
  • Cook Time: 0 hours
  • Total Time: 0 hours

Ingredients

Scale
  • Lamb Filling:
  • 1 lb. top-quality organic ground Lamb
  • 6 oz. onion – diced fine
  • 1 clove garlic (about ¼ oz.) – chopped fine
  • 1 ½ heaping Tbsp chopped parsley
  • ½ heaping Tbsp chopped mint
  • 2 Tsp kosher salt
  • 1 Tsp ground black pepper
  • 1 Tsp ground fennel seed
  • 1 Tsp ground black pepper
  • 1 Tsp crushed Urfa Biber chili flakes
  • ⅓ Tsp cayenne (optional)
  • ***
  • Dough Ingredients:
  • 3 ¼ cups flour (and a little extra for bench flour)
  • 1 whole egg
  • 1 Tbsp. freshly-ground cumin
  • 1 oz. (2 Tbsp.) melted butter
  • ½ cup warm water
  • ½ cup whole milk
  • ½ Tsp kosher salt
  • 2 oz. (4 Tbsp.) melted ghee (preferred) or butter, set aside for baking
  • Chicken Broth (recipe follows)
  • Yogurt for serving – TFD prefers adding minced fresh herbs and garlic to his
  • Fresh Parsley – chopped for serving
  • ***
  • Chicken Broth Ingredients:
  • 2 qt. chicken stock
  • 2 oz. shallot – sliced
  • 3 cloves garlic – sliced
  • 4 fresh bay leaves
  • 6 sprigs thyme
  • ¾ oz. parsley stems – chopped coarse
  • 1 Tbsp. whole black peppercorns
  • 2 Tbsp. extra virgin olive oil
  • ½ cup white wine
  • Salt and pepper to taste

Instructions

  1. Lamb Filling:
  2. Mix all together and refrigerate until needed.
  3. ***
  4. Dough:
  5. 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 ⅛”. Cut the rolled dough into squares of about 1-½”.
  6. Place a marble sized 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.
  7. ***
  8. Chicken Broth:
  9. 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 c.). Strain and adjust seasoning to taste
  10. ***
  11. To bake put the 2 oz. melted butter on baking pan and fill with Manti. Bake at 375°F for 20 – 30 minutes, until Manti are lightly browned. Remove and allow to cool slightly. Serve in chicken broth with yogurt and chopped parsley.
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