Manti (Armenian Dumpling) Ingredients:
Directions:
Meat: • 2 ½ lb ground round • 1 finely chopped onion or dried onion flakes • Fresh garlic or dried garlic powder to taste • Dried parsley flakes • Salt and pepper • Ketchup • Paprika
• Prepare meat the night before. Season meat to taste. Mix all meat ingredients together well, then cover and refrigerate overnight. • In a large pot, melt butter. Add eggs, warm water and flour and mix well. Make sure bowl wipes clean. May have to add a little extra flour. Make into separate balls. Cover and let sit for 1 hour. • Roll dough very thin. Use pizza cutter to cut into squares. Put a little meat in the center and pinch both ends of dough to close ends, resembling a little boat. Lay out on wax paper. • When done, melt ½ stick of butter and brush on baking sheet. Line up Manti on baking sheet. Bake at 350°F until golden brown and crispy. After it cools you can bag and freeze Manti for later use. • You can serve as a soup with chicken broth and garlic and can serve with plain yogurt.
Dough: • 6 ½ cups flour • 2 eggs, beaten • 2 cups warm water • 4 tbsp butter, melted
Armenian Green Beans Ingredients:
Directions:
• 4 generous tbsp extra virgin olive oil • ½ small onion, chopped • ½ clove garlic, minced • 1 cup diced tomatoes • 1 lb green beans • 2 tbsp tomato paste • Salt and pepper to taste • 1 cup water
• • • •
Sauté onions in olive oil 5-10 minutes. Add tomato, garlic, salt and pepper. Add tomato paste and water. Bring to a boil. Add green beans and cook until done (about 15 minutes).
Contributor: Arpy Minasian, P’22, P’23 (Sareen & Nare Minasian) 69
Entrées & Main Dishes
