Thursday, June 26, 2014

Manti - A recipe from Chef Justin Aprhamian



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.





Chef Justin Aprahamian



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.



(By the way, I’m still searching for a mantimatic – the cute little rolling pin with blades appropriately spaced to cut dough into manti-sized pieces.)
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. 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 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.

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2 comments:

  1. how is this lamb? fatty/ lean/ non smelly? do tell..mariam

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    Replies
    1. 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!

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