I LOVE Manti, but as you might recall, my first attempt
at making it with wonton wrappers as a shortcut, led to overdone, hard to chew
morsels. Soaking them in chicken broth helped soften them, but generally
speaking, I was disappointed.
but that hasn’t happened yet. Alas, my cousin Ron Takakjian came to the rescue.
’, and ‘dolma deconstructed ’ in the past, Ron suggested a ‘manti deconstructed’
using shell-shaped pasta stuffed with the traditional manti filling, then
baking. The recipe Ron sent is even easier than that.
applied Ron’s layering technique to achieve the manti taste without the manti
fuss. Try it!
|Manti Deconstructed (image from www.dinnerfiles.com)|
heat. Sauté the onions and garlic until onions begin to soften, about 3
minutes. Add ground lamb, salt, pepper, Aleppo red pepper, and allspice to
taste. Cook until lamb is no longer pink, about 5 minutes. Drain any fat. Stir
in parsley and cook for 2 more minutes. Adjust seasonings, if necessary.
or bowties work well)
a serving platter or bowl, keeping it warm.
Make this in advance.)
garlic, and salt. Mix well.
Can be refrigerated for up to 5 days.
a small saucepan, melt 3 Tbsp. butter over medium-low heat, add ½ tsp. crushed
dried mint and a dash of Aleppo red pepper. Cook, stirring often, until butter
turns golden brown, about 5 minutes. Do NOT allow butter to burn. Drizzle melted butter