Manti
The final step was to heat the manti in broth

0 0
Manti

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings Per Person:
1kg Ground Beef
1 tp Black Pepper
1 Onion
1tp Aleppo red pepper

Nutritional information

20g
protein

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Features:
  • Spicy
Cuisine:

The final step was to heat the Manti in broth

  • 1h
  • Serves 5
  • Medium

Ingredients

Directions

Share

For the dough:
The recipe called for dough squares that are 2- inches by 2- inches. The wonton wraps were 3- inch squares, so I rolled each one out to four-inch squares making it paper-thin, then cut each into 2-inch squares – a very muscle-building activity. OK, so it wasn’t too time-saving, but at least I didn’t have to make the dough!

The filling was easy.
Defrost the meat in the microwave. Mix in 1 medium onion, finely minced, salt, black pepper, Aleppo red pepper, and coriander to taste. Cook in a little olive oil until onions are tender, and meat is browned. Drain any excess grease. Cool until ready to use.

Shaping the manti.
I spread a little water on the edges of each dough square to act as “glue” to hold the dough together when cooking. After placing about ½ teaspoon of the cooled filling in the center of the dough, I shaped each piece according to the directions in Alice Antreassian’s cookbook, “Armenian Cooking Today” – “lift up and pinch together neighboring corners to form a canoe”.

The shaped manti were placed in a greased baking pan, and baked for 30 minutes at 375 degrees F. The bottoms were supposed to be golden brown and the tops just lightly browned.
The final step was to heat the manti in broth for another 10 or so minutes, and top with a dollop of plain – or garlic-enhanced yogurt.

(Visited 21 times, 1 visits today)

Steps

1
Done
10

Prep

The recipe called for dough squares that are 2- inches by 2- inches. The wonton wraps were 3- inch squares, so I rolled each one out to four-inch squares making it paper-thin, then cut each into 2-inch squares - a very muscle-building activity. OK, so it wasn’t too time-saving, but at least I didn’t have to make the dough!

2
Done
12

The filling was easy.

Defrost the meat in the microwave. Mix in 1 medium onion, finely minced, salt, black pepper, Aleppo red pepper, and coriander to taste. Cook in a little olive oil until onions are tender, and meat is browned. Drain any excess grease. Cool until ready to use.

Artemis

Great cook all around . I created Yerevanet Recipes way back in 2007 as a resource for parents to see how easy it is to Prepare wholesome , delicious Armenian homemade food.

Recipe Reviews

There are no reviews for this recipe yet, use the form below to write your review
previous
Red Velvet Cake with Cream Cheese Frosting
next
Baked
previous
Red Velvet Cake with Cream Cheese Frosting
next
Baked

Add Your Comment

Translate »