Armenia’s best kept secret. Canoe shaped ravioli, filled with lamb and spices
This manti looks almost good enough to eat, so I did! The lamb gives this dish a definite Armenian flavor, but you can also use beef, or half lamb and half beef. I also garnished the manti with a little mint as you can see. This is to die for!
The beauty of this dish is it doesn’t need to be prepared all in one day. Make the manti on Thursday, and freeze them, make the broth on Friday, drain the yogurt for cheese on Friday evening, and put the whole thing together on Saturday and look like a champ to your friends on Saturday night.
Armenian Lamb Raviolis
Serves 6-12 depending on whether using as a meal or a course for a full dinner.
- 1 lb ground Lamb
- 6 oz. onion – diced fine
- 1 clove garlic (about ¼ oz) – chopped fine
- 2 heaping T Chopped Parsley
- 2 Tsp kosher salt
- 1 Tsp ground black pepper
- 1 Tsp ground fennel seed
- 3¼ c flour (and a little extra for bench flour)
- 1 whole egg
- 1 oz melted butter
- ½ c warm water
- ½ c milk
- ½ Tsp kosher salt
- 2 oz melted butter set aside for baking
- Chicken Broth (recipe follows)
- Yogurt for serving
- Fresh Parsley – chopped for serving
- 2qt chicken stock
- 2 oz shallot – sliced
- 3 cloves garlic – sliced
- 4 fresh bay leaves
- 6 sprigs thyme
- ¾ oz parsley stem – chopped coarse
- 1 T whole black peppercorns
- 2 T extra virgin olive oil
- ½ c white wine
- Salt and pepper to taste
Mix all together and refrigerate until needed.
Combine in mixing bowl (except 2 oz melted butter). Knead until smooth. Divide into two balls and cover with a towel to rest, 30-45 minutes. With a rolling pin, roll dough out to an even thickness of about 1/8”. Cut the rolled dough into squares of about 1-1/2”. Place a marble size portion of meat in the center of each square and pinch the ends together (around the meat leaving the top exposed) to resemble a boat shape. Continue until dough/meat mixture is gone.
To bake put the 2 oz melted butter on baking pan and fill with Manti. Bake at 375 for 20 – 30 minutes, until Manti are lightly browned. Remove and allow to cool slightly. Serve in chicken broth with yogurt and chopped parsley.
Gently warm oil in sauce pot, add all aromatics and sweat lightly about 1 minute. Add wine to deglaze and reduce until about dry. Add chicken stock and reduce by about a quarter (down to 6 cs). Strain and adjust seasoning to taste.
**Can use square won ton wrappers and skip the dough step