Armenian Manti Dumplings By My Mom.

This was a dish my mom made when we were growing up.  Mom always called them “little boats”.  It was a special treat as it took time to make it. We all loved it and there was never any left.  I have made them (Armenian Manti  Dumplings). For my family and They always goes over well.  I hope you enjoy it too!      manti armenian dumplings

Dough Ingredients:

2 large eggs

1/3 cup warm water

1/2 tsp kosher salt

1 tsp olive oil

2 cups unbleached all-purpose flour

Broth:

3 cups chicken both

2 Tbl tomato paste             81gGxk8kzWL._SL1500_

Meat Filling:

1 lb. ground sirloin, lamb, or a combination of both

1/3 cup fresh flat leaf parsley, finely chopped

1/3 onion, finely chopped

1 tsp garlic powder

1/2 tsp salt

3/4 tsp black pepper

Dough:  Beat the eggs and to them, add the water, salt and oil.  Blend in the flour until the dough is a little stiff.  Knead until smooth and cover.  Let rest for 1 to 2 hours.  Shape into a ball and roll out on a floured surface into a rectangle approximately 1/16″ thick. Cut into 1 1/2″ squares.

Filling:  Combine the filling ingredients and place approximately 1/2 tsp of the filling in the center of each of the Manti Armenian Dumplings.

Fold each square into the shape of a canoe by pinching the opposite ends together.  Arrange in a buttered 13x9x2″ baking pan.  Bake in a 350 degree oven for 30 minutes or until lightly brown on top.  Mix together the chicken broth with the tomato paste and pour over the Manti Armenian Dumplings.  Bake 20 to 25 minutes more.  Serve with yogurt, if desired.

 

                               Information from Wikipedia.

 

 

In Armenian cuisines

                                                                  Armenian Manti dumplings With Sour Cream

 

 Armenian manti dumplings

 

Although there are many different variations of manti in terms of shape and way of serving, the most praised type of Turkish manti is known as Kayseri mantisi, originally from Kayseri, an Anatolian city. Kayseri mantisi is tiny and served with yogurt, oil (caramelised with tomato paste) and seasonings. It can also be served with the water it was boiled in, and often in Kayseri it is consumed as a soup prior to the main dish. In Kayseri when a couple is engaged to be married, the mother of the groom visits the bride’s house and during this visit the bride should prepare manti for her prospective mother-in-law. The smaller the Manti Armenian Dumplings are, the more the bride is considered to be skillful in the kitchen. Traditionally the dumplings prepared for the prospective mother-in law are supposed to be so small that 40 of them can be fit into one spoon. Manti may be made from shredded meat of quail, chicken or goose in some regions of Turkey, while boş mantı (‘empty dumpling’) lack filling entirely.

Similarly, the Armenian manti dumplings are usually served with yoghurt (matzoon) or sour cream (ttvaser) and garlic, accompanied by clear soup (mantapour). Manti are more common among western (Cilician) Armenians, while among eastern Armenians, Georgians and Azerbaijanis, similar dumplings called khinkali are more prevalent.

 

 

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