My local grocer carries a brand of ground lamb I hadn’t
seen before … Strauss American Lamb. As
soon as I got home, I checked online to find out more about the company. Along
with their product information, the Strauss company offered recipes using
various cuts of lamb, including ground lamb.
find a recipe for Manti, the tiny, boat-shaped, meat-filled dumpling. This particular version came from Chef Justin Aprahamian, who was recently awarded the James Beard “best chef Midwest”. Naturally, I had to find
out more about him, too.
Once I checked
him out, I called Chef Justin’s restaurant, Sanford, in Milwaukee, Wisconsin,
to ask for permission to post his recipe on The Armenian Kitchen. They were
happy to oblige.
(By the way, I’m still
searching for a mantimatic – the cute little rolling pin with blades appropriately
spaced to cut dough into manti-sized pieces.)
|Chef Justin’s Manti, photo credit: Ralph Selensky|
by Chef Justin Aprahamian, Sanford Restaurant,
- Chicken Broth (recipe follows)
- Yogurt for serving
- Fresh Parsley – chopped for serving
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.
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 c.). Strain and adjust
seasoning to taste
put the 2 oz. melted butter on baking pan and fill with Manti. Bake at 375°F for
20 – 30 minutes, until Manti are lightly browned. Remove and allow to cool
slightly. Serve in chicken broth with yogurt and chopped parsley.