I am making dinner tonight for 2 friends who are coming over and thought I would share the main entree recipe…
Manti – non vegetarian
.5 lb ground beef
.5 lb ground lamb
2 table spoons of finely chopped parsley
1 small onion, minced
won ton wrappers – I have been known to make the dough as well however won ton skins work almost as well.
2 cups water
2 cups plain yogurt
2 cloves garlic
6 tbsp butter
To prepare the filling, combine the ground beef, ground lamb, onion, salt, pepper, and parsley in a large bowl and mix well. Set aside. While in the pack cut them in half then cut about 3/4 of an inch from the other side. You would end up with two stacks of skins at about 1 1/4 inch by 1 1/2 inch. Place half a teaspoon of the filling in the center of each square. Pinch the two ends with your fingers to form a canoe-shaped pastry.(I brush it with water to make it stick together. Arrange the manti close together, meat-side up, in a well-buttered pan. Add table spoon of butter to the top of the manti every 2 rows. Bake at 350 degrees about 20-30 minute, or until the manti are golden brown. Keep warm. Boil the water as the manti is almost ready. Combine the yogurt and garlic in a mixing bowl. When The Manti is ready add the 2 cups of boiling water on top of the manti right in the pan and let it simmer for 2-3 more minutes in the oven to get the pasta to become aldente. To serve, place the manti into individual bowls, add garlic-yogurt mix. My dad also likes to add a tablespoon of tomato paste that has been fried in a pan with butter and a little bit of water to make it more runny.
Same as above except replace the beef and lamb with the ground tofu(it tasted amazingly good) and add a bit of olive oil and 2 table spoons of tomato paste to the mixture. Everything else follows the same.
I made 2 pans today and the whole thing took me about 70-80 minutes
I have also seen the manti taken out of the pan and dumped into a yogurt soup like spas with no bulgure however cant say I have tried that.
Adding a link to a video on youtube by a wonderful Armenian cook