Mantee is an Armenian dumpling usually stuffed with ground beef or lamb. It is very popular in the Armenian cuisine. In the Middle East almost every country has a different version of it. The Lebanese have a dish called Shish Barak that is very similar. Georgia has a version of it called Khinkalee. Ukrainians call theirs Pelmeni.

Mantee is served in a broth lathered with yogurt and sumac. When my kids are coming into town they usually request this dish every time. Almost everyone in my household is Gluten Intolerant and I make my own version of it substituting gluten free flour. The Gluten Free dough is usually hard to work but this recipe makes it manageable. I will be giving you the regular version but for all those that prefer the GF version, just substitute GF flour for the regular flour.

Mantee

Dough:

2 cups of flour

1 teaspoon salt

4 Tablespoon of Vegetable oil

Water

Filling:

½ lb ground beef

1 small onion, finely chopped

¼ teaspoon black pepper

½ teaspoon each salt, all spice, paprika

Sauce:

3 cups of chicken broth

2 Tbsp tomato paste

1 teaspoon pepper paste

1 lb plain yogurt

2 garlic cloves, mashed

Sumac

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Put the flour, salt and oil in a food processor and add enough water to form a dough.

Let the dough rest for about 30 minutes covered with a cloth.

Roll out the dough into a large circle and cut into 2-inch strips horizontally and vertically to create 2-inch square pieces.

Mix the meat with the onion, salt, and the spices. Put pea size pieces of the meat into each square and pinch both sides of the dough square. Arrange the little dough boats in a well greased pan side by side and bake in a 350F preheated oven until dough is lightly colored.

Combine the mashed garlic with the yogurt.

Heat the broth and blend the tomato and pepper pastes into the broth. Pour this broth mixture on the mantee and serve topped with the yogurt mixture, sprinkling some sumac on top.

Anushner!