Sure, but not until I gain strength back in my arms from rolling all of those wonton wraps. I’m so glad this brought back those memories for you! Plain yogurt for dipping  helps, too. When the pasta gets tender, it is ready to serve.Important note.... the hot mante soup must be topped with cold plain yoghurt and finely ground sumac. Cover with plastic wrap and set aside. You’ll need a small bowl of water for each person helping out. Take these out of the package and cut them in half, right down the middle. Mmmm... A brilliant idea using pasta shells!

I gotta say, that doesn’t seem to quite work with wonton wrappers. Bake the manti on the center rack in the oven for 15 to 20 minutes until crispy, golden and crunchy. Shred the onions and place them in a colander or sieve set over a bowl; drain the juice and discard. The recipe calls for “one big, stinky garlic clove,” which seems like a lot. The finer the better. There's also a storehouse of ingredients, tips and even more recipes in The Armenian Pantry. You are invited to share your family’s favorite recipes along with a little background about them, perhaps stories about cooking with “nanny”, or whatever inspires you in your kitchen. Makes life easy!! Sous chef Doug Kalajian is an author and retired journalist. family are happy to know its “boat soup” for dinner!!! I wouldn't know how it compared to the authentic dough since it was the only Manti I ever had, but it was amazing. Not everyone has the time or inclination to make dough from scratch...personally, I find dough-making to be therapeutic.If you can be patient, I promise to post another recipe for manti using homemade dough. Sharon, I hear you loud and clear! Here's what I did to make Short-cut Manti: I figured the wonton wraps would work well and save me time from making dough from scratch. Then I set the mixture aside and start boiling 4 cups of chicken broth. Armenian recipes are as varied as their regions and dialects. yumm, I have lived in the mid-west for over 30 years and am so pleased to happen upon your website as I was looking for a Monti recipe. Crunchy manti in broth! Every summer Doug and I make a point of cooking as much of our frozen foods as possible. Powered by the Publisher Platform (P3). Cover in cling wrap after forming into a disk and set aside for 30 mins. Shame on the search engines for not positioning this post higher! While they baked, I made the cayenne butter. The broth is very simple, just a hint of tomato. Thank you, Gayane; we appreciate your enthusiasm about our website! Just make sure to pre-freeze them on the baking tray for about a half hour in your freezer after they have cooled completely. Spoon 1/4 C warm tomato sauce over each and then drizzle with 2 tsp paprika butter sauce. I made a couple of changes to this recipe. ;). How delicious! I use a pasta machine to roll out the dough. Arange cut wonton wrappers horizontally on a work surface. That’s it for my yearly practice!!

I’m so excited to try this recipe for Manti as it’s similar to the one my relatives used. They are usually boiled, like ravioli, but Hamilton’s version is toasted. Our Mom usually handled the dough (don’t get scared off yet, there is a super easy shortcut that doesn’t involve you making any dough at all!). Kleacha (Eid Celebration Date Filled Pastry), Dark Chocolate Drizzled Salted Fried Eggplant, Cleaning my microwave while making lemonade, Ontario Place 40th anniversary - July 2011, Chocolate Cupcakes with Blackberry Swiss Meringue Buttercream, Festive "Middle Eastern" appetizer buffet, Organic Eats Magazine Summer 2013 (pg 128-129). I love that the choereg reminds you of your Mom’s! I have been visiting your site to get ideas on how to make all of my favorite Armenian dishes. -- Robyn Kalajian. well I hit the wrong key again. When the manti gets too crunch in the oven, you can always add it to a tomato broth (beef stock) and eat it as soup. For spice blend, mix spices together in a small bowl.

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