Mantapur
⏳ Time
45 minutes
🥕 Ingredients
9
🍽️ Servings
2
Description
Recipe taken from the book by John Smith 'Armenian Cuisine' (1960).
Ingredients
- Beef - 4.4 oz
- Onion - 0.5 oz
- Clarified Butter - 0.4 oz
- Wheat Flour - 1.8 oz
- Chicken Egg - ½ piece
- Salt - to taste
- Ground Black Pepper - to taste
- Parsley - to taste
- Garlic - to taste
Step by Step guide
Step 1
Boil the beef bones to make broth, and pass the meat through a meat grinder twice.
Step 2
Add finely chopped and sautéed onion, parsley, pepper, salt to the minced meat and mix thoroughly.
Step 3
Sift the flour through a sieve, make a funnel-shaped indentation in it, pour in the eggs, add a little water, and quickly knead the dough.
Step 4
Roll out the prepared dough into two sheets, 1–2 mm thick.
Step 5
Place pieces of filling weighing 8–10 grams at a distance of 1–2 cm from the edge of the sheet.
Step 6
Brush the dough around the filling with egg, then cover the filling with the second sheet of dough and cut out circles of dough with filling using a round cutter: pinch the edges of the circles tightly to prevent the filling from falling out.
Step 7
Drop the prepared manti into hot strained broth and cook at a gentle boil until they float to the surface of the broth.
Step 8
Serve the manti drizzled with matzun, with minced garlic, and serve the meat broth separately.
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