Mantapur (Armenian Manti in Broth)

Treat yourself and your guests — discover the taste of a new dish together!

Recipe author

Servings:

Beef

300

Onion

Ghee

Eggs

Flour (as much as the dough takes, like for dumplings)

500

Salt

Garlic

Parsley

Ground black pepper

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 25 % 13 g

Fats 12 % 6 g

Carbohydrates 63 % 32 g

233 kcal

GI: 6 / 0 / 94

We usually steam manti, but Armenians cook theirs in broth. I think it's because Armenian recipes are ancient — as ancient as the people themselves. Back then the manti steamer hadn't been invented yet, and food was cooked in cast-iron pots. For thousands of years Armenian women have kept these old recipes alive, and it's thanks to them that we can taste what the distant ancestors of today's Armenians ate. Take a good piece of bone-in beef. Make a broth from the bone, and run the meat through a grinder twice (or pulse it in a food processor on high). Add finely chopped, sautéed onion to the ground meat, along with parsley, salt, and pepper. The filling is ready. Now make the dough: pour the flour into a deep bowl, make a well in the center, crack in the eggs, add a little water, and quickly knead a stiff dough, like for dumplings. Divide it in half and roll out two sheets about 1–2 mm thick. On one sheet, place little balls of filling at even intervals, then brush the dough between them with egg. Cover with the second sheet and, using a sharp-edged glass, cut out rounds with the filling inside, pinching the edges firmly to seal. Drop the finished manti into the pot of boiling broth and cook until done — they'll usually float to the surface when ready. Serve the broth on the side and top the manti with matsun mixed with garlic. (Quick note: matsun is a fermented-milk product, similar to yogurt, made from cow's, sheep's, or buffalo milk.)

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