Mante is a well known Armenian dish composed of boat shaped dumplings, open at the top, stuffed with a mixture of ground beef and lamb, grilled, then simmered in a thin tomato stock, served with a garlicky yogurt. It is not to be confused with the Turkish version which carries the same name but has a totally different cooking method.
- 1 tablespoon salt
- 1 cup water
- ¼ cup flour (for rolling)
- 2 tablespoons melted butter
- 1¼ cups beef
- 1¼ cups lamb
- 2 tablespoons finely chopped fresh parsley
- 2 tablespoons finely chopped onions
- 3 cups chicken broth
- 2 teaspoons tomato paste
- 3 cups yoghurt
- ½ teaspoon salt
- 2 cloves crushed garlic
Mante is a community recipe submitted by SamIAm and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
To prepare dough, filling and to bake pastries
When I serve this I put the Mante on a side low table making it a feature. On the table is a deep soup dish containing the broth and Mante pieces, next to them the Labneh topping in a separate bowl and scattered all around them are large cups and saucers for people to serve themselves this most delicious dish.