- June 29, 2013
- Breads + Savory Pastries, Breakfast + Brunch, Made by Me, Noodles + Pasta, Recipe Journal, The Khohanotz
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- April 14, 2013
- Made by Me, Main Courses, Noodles + Pasta, Recipe Journal, Soup + Stew, The Khohanotz
- 1 Comment
Manti are tiny ring shaped tortellini-like dumplings (agantch, in Armenian) that are either baked or boiled like pasta. Tanabour, Madzoon Abour or Spas is a classic soup made with yogurt; but traditionally made with dried buttermilk. Once combined together it turns into a one-dish meal better known as Mantabour.
- August 13, 2012
- Breads + Savory Pastries, Made by Me, Main Courses, Meat, Recipe Journal, The Khohanotz
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Manti is a type of dumpling made with unleavened pastry dough and filled with minced lamb or beef. It can be prepared a number of ways, which I will cover in future posts. This recipe for phyllo dough roses, or rosettes, is meant to mimic the experience of savoring manti without all the hustle and bustle of making it. But why roses one might ask? Because rolls are not pretty enough!
According to some researchers, manti first reached Cilician Armenia as a result of the cultural interaction between Armenians and Mongols during their alliance in the 13th century. However, some researchers do not discount the possibility that manti may have originated in the Mid East and spread eastward to Korea and China through the Silk Road (source).