Armenian quiche called Manti

emointhekitchen

Manti, also known as steamed dumplings, is a traditional dish in many cultures of Armenia and Turkey. The word “manti” comes from the Turkish word for “hand,” since these dumplings are typically made by hand.

Manti can be made with various fillings, but the most common filling is minced lamb, beef or vegetables. The filling is wrapped in dough, which is then steamed. Manti is typically served with yoghurt, dipping sauces, and/or vegetables.

If you’re looking for a delicious and hearty dish, Manti is a great option. It’s perfect for a meal, and it’s sure to please everyone at the table. I make traditional Manti with minced meat filling and recently made this vegetarian version with sautéed onions and chickpeas. If you like it, try making it and see.

We need:

half a litre of water
olive oil
salt
approx. 1 kg plain flour
ground beef
beef broth
onion
clove of garlic
coriander
parsley
black pepper
yoghurt

Procedure:

You make a dough from water, salt and flour and divide it into four equal parts, which you leave to rest for an hour. Mix the meat with chopped herbs and spices, finely chopped onion and strained garlic. Roll out one piece of dough into approximately a 1mm flat sheet and cut it into about 3x3cm squares and place a pea-sized amount of meat mixture in the centre of each square. You press the dough from both sides and fold it next to each other in the pan.

When the pan is full, cover it with butter or olive oil and put it in an oven heated to 180 degrees. Bake until golden for about 10-15 minutes. After baking, pour the beef broth into an amount that covers the entire dish and leave it in the oven until all the broth is absorbed.
In a separate bowl, whisk the yoghurt with garlic and season with salt to taste.

Vegetarian Manti

We need:

half a litre of water
approx. 1 kg plain flour
salt
onion
olive oil
vegetarian broth
chickpeas
parsley
cumin
black pepper
yoghurt
garlic

Procedure:

1. step 1.
2. Finely chop the onion. Heat a pan with olive oil and cook the onion over medium heat for 5 – 8 minutes, stirring frequently. Season with salt and ground black pepper and mix well. Stir in the chopped parsley and turn off the heat to cool.
Place the cooked and rinsed chickpeas in a large bowl. Mash them with a potato masher. Stir in the cooled fried onion, olive oil and cumin. Season with salt and ground black pepper.
3. step 3.