์ด ๋ ์ํผ๋ฅผ ๋น์ ์ ์ธ์ด๋ก ๋ฒ์ญํ๋ ์ค์ ๋๋ค... ํ์ด์ง๊ฐ ์๋์ผ๋ก ์๋ก๊ณ ์นจ๋ฉ๋๋ค.
Armenian Manti
Armenian Manti are small, savory dumplings typically filled with spiced ground meat and baked until golden. They are traditionally served with a garlic-yogurt sauce and a flavorful broth.
๐ง ์ฌ๋ฃ
- 3 cups All-purpose flour
- 2 large Large eggs
- 0.5 cup Warm water(about 100ยฐF (38ยฐC))
- 0.5 tsp Salt
- 1 tsp Olive oil
- 1 lb Ground beef or lamb
- 1 medium Small onion(finely chopped)
- 0.5 cup Fresh parsley(finely chopped)
- 0.5 tsp Allspice
- 0.5 tsp Aleppo pepper(or red pepper flakes)
- 0.25 tsp Black pepper
- 1 tsp Kosher salt
- 2 tbsp Butter(for greasing the pan)
- 2 cups Chicken or beef broth
- 0.5 cup Tomato sauce
- 1 tbsp Olive oil(for broth)
- 1 clove Garlic(crushed, for broth)
- 1 cup Plain yogurt
- 1 clove Garlic(minced, for yogurt sauce)
- 1 tsp Sumac(for garnish)
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Make the dough: In a large bowl, combine flour, salt, and olive oil. Make a well in the center and add eggs and warm water. Mix with a fork, then knead by hand on a floured surface for 4-5 minutes until a smooth, elastic dough forms. Cover with plastic wrap and let rest for 30 minutes.
- 2
Prepare the filling: In a bowl, combine ground meat, finely chopped onion, chopped parsley, allspice, Aleppo pepper, black pepper, and kosher salt. Mix well until thoroughly combined.
- 3
Form the manti: Roll out the dough thinly (about 1/16 inch thick) on a lightly floured surface. Cut into 1.5-inch squares. Place about 1/2 teaspoon of filling in the center of each square. Pinch opposite corners together to form a canoe shape, sealing the edges firmly.
- 4
Assemble for baking: Generously grease a baking dish with butter. Arrange the manti in a single layer, close together. Dot the tops with small pieces of butter.
- 5
Bake the manti: Preheat oven to 400ยฐF (200ยฐC). Bake for 10-15 minutes, or until the manti are lightly golden brown.
- 6
Prepare the broth: While manti are baking, heat olive oil in a saucepan over medium heat. Add crushed garlic and sautรฉ until fragrant (about 30 seconds). Stir in tomato sauce and chicken broth. Season with salt and pepper. Bring to a simmer.
- 7
Finish cooking: Carefully pour the hot broth over the baked manti, ensuring they are about three-quarters submerged. Return to the oven and bake for another 10-15 minutes, or until most of the broth is absorbed and about 1/4 inch remains on the bottom.
- 8
Prepare the yogurt sauce: In a small bowl, whisk together plain yogurt and minced garlic. Season with a pinch of salt.
- 9
Serve: Ladle the manti and broth into individual bowls. Dollop with yogurt sauce and sprinkle with sumac.
๐ก ์ ๋ฌธ๊ฐ ํ
- โFor easier handling, keep the dough covered with a damp kitchen towel while you work.
- โIf the dough starts to dry out while forming the manti, dip your fingers in water to help seal the edges.
- โThe manti should be tender on the inside and slightly crisp on the outside.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Use ground lamb for a richer flavor.
- Add a pinch of cinnamon to the filling for a hint of sweetness.