Manti (Middle Eastern Lamb Ravioli)

Ingredients

2 cups flour
1 teaspoon salt
1 egg
1/2 cup water
3 tablespoons olive oil
FILLING:
1 pound ground lamb
1 lg onion, minced
2 cloves garlic, minced
2 tablespoons dried oregano
1 teaspoon lemon juice
SAUCE/ GARNISH:

Preparation

1
PASTA:
2
Sift together the salt and flour in bowl of a stand mixer
3
Add the egg, oil, and water
4
Run mixer on low for about 10" with hook attachment
5
Cover and set aside for 40-60"
6
When ready, roll out very thin on lightly floured surface
7
Cut into 2" squares (pizza wheel works great)
8
FILLING:
9
Drizzle pan with a little olive oil
10
Saute onion and garlic until the onions begin to sweat
11
Add the red pepper, lamb, oregano, cayenne, a little salt and pepper
12
When the lamb is almost cooked through, add the parsley and lemon juice
13
Remove from heat and drain
14
TO FILL:
15
Place spoonful of filling in center of pasta square
16
Pinch corner to opposite corner (across, not diagonal) to form a little "canoe" with the filling peeking out
17
Dab corners with water if not sticking
18
Line up honeycomb style in buttered baking dish
19
Dot tops with butter
20
Bake at 350" for 20-30" until they begin to brown
21
Stir some tomato paste into some chicken broth and pour over the "canoes"
22
Bake for another 10-15" until broth has reduced by about half and begins to bubble
23
Serve up a bowlful with a little broth, then top with some plain yogurt infused with fresh minced garlic

 



About

This is one of those old-world recipes I had never gotten around to trying myself until just recently. I had always left it up to the ladies bringing all their goodies to the Armenian Church Bazaar. The problem with that is I don't live near an Armenian Church anymore, so if I want stuff like this, I have to make it myself now! :( If you're never made pasta before (like me), this can be tedious work, but it's VERY delicious!

Yield:

9.0 servings

Added:

February 9, 2011

Creator:

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