Delicious Armenian Manti Pasta (Meat Filled Pasta) In Butter Yogurt Sauce

In Armenian cuisine, as well as other Mediterranean countries meat or cheese filled pastas and dumplings are a popular dinner. Here is an easy to prepare meal that is a great way to feed a crowd and popular for kids as well as adults. If you enjoy Ravioli, or Tortellini, try these! This recipe is for meat filled Manti, but you could substitute Ricotta cheese or a prepared meat substitute as a filling if vegetarian.

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Recipe For Manti Meat Filled Pasta with Yogurt Butter Sauce

Ingredients for the Dough

Two cups all purpose flour

Two large eggs

One teaspoon salt

1/4 cup of water

Ingredients for the Filling

One pound ground sirloin or chuck

1/2 cup cream

One small bunch flat leaf parsley minced

1/4 cup ground almonds or white bread crumbs

One medium yellow onion minced

Two large cloves of garlic minced

One teaspoon ground cardamom

Two teaspoons ground white pepper

Two teaspoons Kosher salt

Two cups thick Greek style yogurt

Two cups whole milk

One stick unsalted butter

One tablespoon sweet Paprika

Parsley for garnish

Method

1) In a non reactive bowl place the flour. Make a well in the flour and add the beaten eggs into the center. Gradually mixing add the water to form a firm dough. Feel free to use the kneading mechanism on a mixer. In a non reactive bowl place the ball of dough. Cover with saran wrap and chill for one hour.

2) In a second non reactive bowl place your ground meat. In a small bowl place the cream and the dried bread crumbs or nuts and mix to form a paste. Mix this paste well with the meat. Next add your minced parsley, garlic, onion and dried spices.

3) On a floured surface roll out the chilled dough. With a knife, cup or cookie cutter cut out 2 1/2 inch circles or squares. Place a Tablespoon or so of meat into the center of the dough. If using a circle shape fold over like an Empanada and close the ends with a fork or place another circle on top and close with a fork. With the squares you may place another on top and score the sides with a fork or raise the sides up like a purse twisting at the top like a dumpling.

4) Bring a soup pot of water to a rolling boil and season with a tiny bit of salt and oil if desired. Drop the Manti Pasta in with a slotted spoon and let cook for 20 to 30 minutes until they float to the top and are tender all the way through. Drain immediately and place in a dish with a cover to keep warm.

5) While your pasta is cooking melt the unsalted butter in a small pan. Whisk together the milk and yogurt until smooth. Gradually heat but do not boil the yogurt and keep it on low heat stirring often. You may add a bit of parsley or some minced garlic if you like. Drizzle first the yogurt sauce over your hot pasta and then the melted butter. Sprinkle with the sweet Paprika and enjoy!

World Cuisine Today Magazine

www.worldcuisinetoday.com

September 7, 2019