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Manti

November 29, 2007

Mix the following and set aside:

1 lb. ground lamb

1 onion, finely chopped

2 T parsley, finely chopped

1-1/2 t salt

1/8 t pepper

Mix the following, knead until smooth. Divide into 2 balls and cover with towel. Let rest for 1/2 hour. Roll to 1/8″ thickness. Cut into 1-1/2″ squares.

3-1/4 cup flour

1 egg

2 T melted butter

1 cup warm water

Fill each square with meat (size of marble). Pinch two ends to resemble boat. Put 1/8 lb. butter in a baking pan and lay one next to another. Bake 1/2 hour at 375 F. Add 6 cups of chicken broth to pan, bake 5 minutes. Add 2/3 T yogurt to center and serve.

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2 comments

  1. Some interesting tidbits about “manti”.

    In most of Central Asia it is also called “manti”.

    In Afghanistan it becomes “manto”.

    In Korea it is called “mandu”.

    When in China, “m” becomes “w”, and an “n” added to the end. Oh so the files change a little bit, and “manti” becomes “wonton”.


  2. Very interesting. Thank you.



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