Recipe#26994

Title: MANTI (Small canoe-shaped dough, filled with meat)

Mari Setian

Dough:
1 egg
½ cup water
½ tsp. salt
2 cups flour

Filling:
¼ tsp. salt
1 sm. diced onion
½ tsp. parsley, chopped
pinch of blk. pepper
1 lb. ground lamb, beef or both
1 can (15¾ oz.) chicken broth for boiling.
Combine above dough ingredients and knead until smooth. Form large ball. Cover with inverted bowl. 
Let stand 15 minutes.
Sprinkle onion with salt and let stand for few minutes. Add parsley, black pepper and meat and mix.
Grease large baking pan.
Roll dough on table to 1/8" thickness into rectangular shape. Cut dough in 1½" squares and 
fill with small amount of meat. Leave top open a little and pinch ends together. Place in 
baking pan almost touching each other. Bake in preheated 450o oven for 15 minutes. 
Remove from oven.
Boil chicken broth and water (in equal parts) in 3-quart saucepan. Put manti in boiling 
liquid. Simmer for 15 minutes.
Serve with yogurt.
Serves 4