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
- 250 millilitres water
- 63 millilitres flour (for rolling)
- 2 tablespoons melted butter
- 31250 millilitres beef
- 31250 millilitres lamb
- 2 tablespoons finely chopped fresh parsley
- 2 tablespoons finely chopped onions
- 750 millilitres chicken broth
- 2 teaspoons tomato paste
- 750 millilitres 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.