Categories: ClassicMain Dishes

Manti – A recipe from Chef Justin Aprhamian

12 years ago

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.
I was delightfully surprised to 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.

 

Chef Justin’s Manti, photo credit: Ralph Selensky
Manti by Chef Justin Aprahamian, Sanford Restaurant, Milwaukee.
Yield: 8-10 servings
Lamb Filling:
1 lb. Strauss 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
Dough Ingredients:
3¼ c flour (and a little extra for bench flour)
1 whole egg
1 oz. (2 Tbsp.) melted butter
½ c. warm water
½ c. milk
½ Tsp kosher salt
***
2 oz. (4 Tbsp.) melted butter set aside for baking
***
  • Chicken Broth (recipe follows)
  • Yogurt for serving
  • Fresh Parsley – chopped for serving
Chicken Broth Ingredients:
2qt. (8 cups) chicken stock
2 oz. shallot – sliced
3 cloves garlic – sliced
4 fresh bay leaves
6 sprigs thyme
¾ oz. parsley stem – chopped coarse
1 Tbsp. whole black peppercorns
2 Tbsp. extra virgin olive oil
½ c. white wine
Salt and pepper to taste
Method:
Lamb Filling:
Mix all together and refrigerate until needed.
Dough:
Combine in mixing bowl (except for the 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.
Chicken Broth:
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 c.). Strain and adjust seasoning to taste
To bake:
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.
.

View Comments

    • Hi Mariam,
      This ground lamb, in my opinion, has very fresh scent- at least the pkg I bought did.
      The nutrition facts are based on a 4-oz. serving, and % daily values reflect a 2000 calorie diet:

      Calories 220 Sodium 85 mg
      Total Fat 16 g Potassium 0 mg
      Saturated 7 g Total Carbs 0 g
      Polyunsaturated 0 g Dietary Fiber 0 g
      Monounsaturated 0 g Sugars 0 g
      Trans 0 g Protein 20 g
      Cholesterol 90 mg
      Vitamin A 0% Calcium 2%
      Vitamin C 0% Iron 10%

      I hope this helps!

    • WOW! I do remember you; it's been quite a long time since you requested a recipe. I hope you and your family are well. Enjoy your Manti!

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Tags: Armenian foodarmenian recipesChef Justin AprahamiammantiSanford restaurant - MilwaukeeStrauss American LambWisconsin
12 years ago

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