Manti

By • April 6, 2011 • 1 Comments

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Author Notes: When I was a kid, we almost never ate manti. Making it at home was so much work, we would usually just buy a bag of them at the church bazaar and enjoy them while they lasted. I made them once from scratch in college and fell in love with them all over again. This is short-cut manti, using pre-made eggroll wrappers, and it is just as tasty as the real thing. - Cave Cibum

I like to eat them straight out of the pan, while my mother likes to cook them again with chicken broth - steps for both are included. You can freeze the whole tray after its first bake, but it reheats better with the chicken broth preparation.
Cave Cibum

Food52 Review: I had never heard of Manti before, but the ingredient list and instruction to form the dough into a canoe shape piqued my interest. I used 1/2 teaspoon of table salt, 1/4 tsp of black pepper, and 1/4 teaspoon of cayenne in addition to the 1 teaspoon of allspice. The cayenne added a subtle heat, so make sure to adjust to your taste. The allspice works really well with the flavor of the ground lamb. I used about 1 tsp. of filling per dumpling which makes nice little bite-sized dumplings. The manti come out of the oven hot and juicy, with a perfect hint of crunch left in the onions and a tantalizing aroma. (I did not try the chicken broth version, as I was impatient to eat and my stomach would not allow me the additional 15 to 20 minute wait.) Well done, Cave Cibum! - hardlikearmourhardlikearmour

Serves 6

  • 1 pound ground lamb
  • 1 medium onion, finely chopped
  • 1/4 cup finely chopped parsley
  • 1 teaspoon allspice
  • 1 teaspoon cayenne pepper (optional)
  • salt and pepper
  • 1/2 package eggroll wrappers
  • small bowl of water
  • 14.5 ounces chicken broth (optional)
  1. Mix lamb, onion, parsley, and spices together. If you're unsure if it is spiced enough, you can fry up a little bit in a pan to get a taste. Cut each egg roll wrapper into 9 equal square pieces.
  2. Roll a pinch of the meat mixture into a ball and place in the center of a piece of dough. With your finger, wet along two opposite sides of the dough and pinch together, forming a canoe shape with an open top. (The wet edge with press against itself, not against the other wet edge.) Place manti tightly together in a greased glass baking dish, open side up.
  3. When you have filled the dish, bake at 350° for 20-30 minutes or until lightly browned.
  4. (Optional step) Cook as directed above, then pour chicken broth over manti, cover with tin foil, and bake for another 15-20 minutes.
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Tags: Armenian, freezes well

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over 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

As much as I liked these the first time, I like them even more after a bath in chicken broth. I pulled them out of the freezer, doused them with broth, and heated them in a 350º oven for about 35 minutes. What a perfect & effortless supper!