Manti (Meat-filled Boat-shaped Pastry) is a traditional Armenian recipe for a classic dish of pastry filled with a meat and onion mixture that's baked before being boiled in a mix of chicken stock and water. The full recipe is presented here and I hope you enjoy this classic Armenian version of: Meat-filled Boat-shaped Pastry (Manti).
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Ingredients:
For the Pastry:
1 egg
120ml water
1/2 tsp salt
280g plain flour
For the Filling:
450g minced lamb or beef (or a mix)
1 small onion, finely diced
1/2 tsp fresh parsley, chopped
1/4 tsp salt
generous pinch of freshly-ground black pepper
475ml chicken stock
Method:
Add all the pastry ingredients to a bowl and mix well. Bring together as a dough then form into a ball. Cover with clingfilm (plastic wrap) and set aside for 15 minutes.
Meanwhile, add the onion to a bowl and toss with the salt. Set aside for 15 minutes then stir-in the parsley and black pepper. Add the beef to the bowl then mix thoroughly with your hands and bring the meat mix together.
When the 15 minutes are up turn the pastry onto a lightly-floured work surface. Roll the dough into a rough rectangle about 3mm thick. Trim into 4cm squares then place a small amount of the meat mixture in the centre. Pinch the ends together to form a rough boat shape about the meat and leave the top open just a little. Transfer to a lightly-greased baking dish then repeat the process with the remaining pastry and filling. Arrange the pastry boats so that they are almost touching.
Transfer to an oven pre-heated to 220°C and bake for 15 minutes. Remove the dish form the oven and set aside. Combine the chicken stock with an equal volume of water in a large (at least 31 saucepan). Bring to a boil then place the manti in the boiling liquid. Reduce to a simmer and cook for 15 minutes.
Transfer to a serving bowl and accompany with yoghurt.
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