Armenian Mante – (Courtesy of Carine D.C.)

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Ingredients

According to Aline Kamakian et al. (Armenian Cuisine, 2011), the various dumplings made in Armenian Cuisine are probably a legacy of the Asian nomads or Mongols who invaded Armenia in the Middle Ages.  Mante is one of the few dishes that is definitely of Armenian origin.  The dumplings, made in the form of little boats, are called Mante. They are grilled in the oven and served with  yogurt and a red sauce.  Alternatively, they are cooked in broth instead of baked in the oven.

Dough:

2 cups of flour

2/3 cup of water

1 teaspoon salt

Stuffing:

12 oz of Papa George 100% Pure American Ground Lamb (85% lean)

2 onions, chopped

½ teaspoon of salt

1/3 teaspoon of seven spices

½ teaspoon of red pepper powder

¼ teaspoon black pepper

¼ teaspoon red pepper flakes

Yogurt:

3 cloves of garlic, crushed

1 cup of Greek (strained) yogurt

½ cup of water

Sumac powder to garnish (optional)

Directions

Prepare the dough by blending the flour, the water, and salt. Knead into a smooth mixture. Rest the dough for 1 hour.

Combine the ingredients for the stuffing and knead together.. Place half a teaspoon of stuffing onto each piece of dough and fold the rectangle in half pressing the corners together. Then squeeze the edges together and inward to form a little boat (or any other shape you like).

Steam the dumpling or cook in chicken broth.

Mix the yogurt with the crushed garlic and dilute with some water to obtain a fluid mixture.

Serve by covering the dumpling with a thick layer of the yogurt sauce and sprinkle with Sumac and red pepper flakes.