Armenian Manti

Ingredients:

• Flour, 280 gr
• Eggs, 1
• Baking powder, 2 tsp
• Salt, 1/2 tsp
• Black pepper, 1 tsp
• Lukewarm water, 100 ml
• Chicken broth, 6 cups
• Tomato paste or tomato sauce, 1 tbs
• Lean ground lamb, 450 gr
• Parsley (finely chopped), 1/4 cup
• Dried basil, 1/2 tsp
• Minced garlic, 1/2 tsp

Preparation:

In a bowl, mix together the flour, baking powder, salt, eggs and water. Knead into a dough.

Let it rise covered in a warm place for around 1 hour or until double in volume.

In a separate bowl, mix the lamb, garlic, salt, pepper and parsley together.

Divide the dough into 4 equal parts and form each into a ball. Roll out each ball into 1/2 cm thick. Cut squares out of it from 4 cm.

Put 1 tbs of the meat mixture onto each square (make a ball from the meat mixture). Fold over the opposite corners and pinch together to form a canoe.

Place them in a baking dish lined with baking paper and bake on a previously pre-heated oven at 180°C for 30 minutes or until lightly browned.

In a large saucepan, bring the chicken broth and tomato paste to a boil and add the manti to it. Cook for 5 - 8 minutes.

Transfer the manti to a serving bowl and accompany with mahdzoon (Armenian for yogurt).