top of page

Manti

(by Victoria Bubel)


1 lb. flour

1/2 c. water, boiled and cooled slightly

1 t. salt

4 large onions, peeled and chopped

1 lb. lamb or beef, chopped into small cubes, best if slightly frozen, plus 3 oz. fat

salt and pepper to taste

In a large bowl, combine flour, salt and water, kneading until a soft dough forms.

Cover and let rest for 2 hours.

Meantime, combine onions, meat, fat, salt and pepper.

Cut off pieces of dough, and on a lightly floured surface, roll each piece into a thin circle, at least 4 inches wide.

Put 2 T. of the filling in the middle of each circle, and bring up the opposite edges, pinching together to form a bundle.

Bring water to boil in a large pot that can be fitted with a steamer.

Put some vegetable oil on the steamer to prevent sticking, lower heat, and steam the manti, covered, for 40 - 45 minutes, replacing the water if necessary.


(Read Homeland Security, the story that accompanies this recipe.)

Recent Posts

See All

Clarke’s Creamy Tomato Soup

(by Ilene S. Goldman) 5 carrots, shredded 5 stalks celery, shredded 1 medium white onion, sliced 1/2 lb. salted butter * 1 c. flour (less is better; I’ve made it without any) 3 (14 1/2-oz.) cans chick

Sarah's Latkes

(by Lisa Cohen) 4 medium russet potatoes 1 small onion 2 eggs 2 heaping soup spoons flour large pinch salt several grinds of pepper peanut oil Scrub potatoes, but don't peel. Cut potatoes to fit in th

Walnut Sponge Cake

(by Lisa Cohen) softened butter for pan 1 dozen eggs, separated 1 1/2 c. (scant) sugar zest and juice of 1 lemon zest of 1 orange 1 c. matzo flour, sifted 2 T. potato starch, sifted pinch of salt 1 c.

Comments


bottom of page