Taste & Flavors

  • WHAT’S NEW
    • Column1
      • NEWS
      • GOURMET AGENDA
  • EAT & DRINK
    • Column1
      • EGYPT
      • JORDAN
      • KUWAIT
      • LEBANON
      • OMAN
      • QATAR
      • SAUDI ARABIA
      • UAE
      • Others
    • Column2
      • T&F’S PICKS
  • People
    • Chefs
    • Experts
    • T&F’s friends
  • ART DE VIVRE
    • Health & Wellbeing
    • Tips
    • Table setting
    • Savoir Vivre
    • Garden Flavors
  • Recipes
    • Column1
      • Chicken & Poultry
      • Meat
      • Seafood
      • Salads
      • Sauces
    • Column2
      • Lebanese
      • Gourmet
      • Quick & Easy
      • Step by Step
      • In Season
      • Compilations
    • Column3
      • Vegetarian
      • Healthy
      • Gluten Free
      • Sugar Free
    • Column 4
      • Desserts
      • Drinks
      • Special Occasion
      • Holidays
      • Kid’s Corner
      • Videos
  • ON THE MARKET
    • Products
    • Books

Mante

by Rita Nohra October 16, 2018
MEAT

MANTE

Serves 8 to 10 | Prep/Cooking 1 hr
INGREDIENTS

Lamb filling

  • 500g ground lamb
  • 180g finely diced onions
  • 1 chopped garlic clove
  • 2 full tbsp chopped parsley
  • 2 tbsp sea salt
  • 1 tbsp ground black pepper

Dough

  • 3 cups flour
  • 1 egg
  • 2 tbsp melted butter
  • ½ cup warm water
  • ½ cup milk
  • ½ tbsp salt

Tomato sauce

  • 180g tomato paste
  • 60g chopped tomatoes
  • 4 tablespoons olive oil
  • 1 cup water
  • 1 tablespoon ground Aleppo pepper
  • 1 clove garlic
  • Butter
  • Yogurt
  • Chili olive oil
  • Mix of dried herbs for extra flavor (sumac, thyme & mint)
PREPARATION

1. Mix the lamb filling ingredients and place in the refrigerator.

2. Mix the dough ingredients and knead. Divide dough into two parts and cover with a towel; leave to rest for 40 minutes.

3. Using a rolling pin, roll out the dough parts to an even thickness of about 7mm.

4. Cut little squares into the rolled dough. Then place a meat portion at the center of each square, pinch the ends together leaving the meat exposed in the middle to create dumplings.Then, butter a tray and place the dumplings on it.

5. Bake for about 25 minutes at 190ËšC, or until lightly browned.

6. Prepare the tomato sauce by heating the oil, adding crushed garlic and fresh tomatoes. Add the tomato paste over a low heat, stirring constantly. Add the Aleppo pepper at the end; then stir for a few more seconds and remove from heat. Add the water and whisk. Set aside and reheat just before serving.

7. Serve mante with tomato sauce, fresh yogurt, a little drizzle of chili olive oil and a sprinkle of dried herbs.

 

Aleppo PepperarmenianBlack PepperButterChili Olive OilDried HerbseggsFlourGarlicLambmeatMilkOlive OilonionsParsleysea saltTomato Pasteyogurt
0 FacebookTwitterPinterestEmail

Leave a Comment Cancel Reply

Save my name, email, and website in this browser for the next time I comment.

Keep in touch

Facebook Twitter Instagram

WANT MORE NEWS?

Check out our top tips for the latest concepts, trends, places to eat, people making a buzz, innovative ideas, culinary equipment and more.

About Us

A gastronomy & lifestyle publication & online platform that unwraps the latest concepts, recipes & places to eat & drink

Promotion Image
Promotion Image
Promotion Image

OUR PUBLICATIONS

Instagram

WANT MORE NEWS?

Check out our top tips for the latest concepts, trends, places to eat, people making a buzz, innovative ideas, culinary equipment and more.

  • Facebook
  • Twitter
  • Instagram
Check out our top tips for the latest concepts, trends, places to eat, people making a buzz, innovative ideas, culinary equipment and more
  • Contact Us
  • Magazines

@2022 - All Right Reserved. Designed and Developed by Borninteractive


Back To Top
Taste & Flavors
  • WHAT’S NEW
    • Column1
      • NEWS
      • GOURMET AGENDA
  • EAT & DRINK
    • Column1
      • EGYPT
      • JORDAN
      • KUWAIT
      • LEBANON
      • OMAN
      • QATAR
      • SAUDI ARABIA
      • UAE
      • Others
    • Column2
      • T&F’S PICKS
  • People
    • Chefs
    • Experts
    • T&F’s friends
  • ART DE VIVRE
    • Health & Wellbeing
    • Tips
    • Table setting
    • Savoir Vivre
    • Garden Flavors
  • Recipes
    • Column1
      • Chicken & Poultry
      • Meat
      • Seafood
      • Salads
      • Sauces
    • Column2
      • Lebanese
      • Gourmet
      • Quick & Easy
      • Step by Step
      • In Season
      • Compilations
    • Column3
      • Vegetarian
      • Healthy
      • Gluten Free
      • Sugar Free
    • Column 4
      • Desserts
      • Drinks
      • Special Occasion
      • Holidays
      • Kid’s Corner
      • Videos
  • ON THE MARKET
    • Products
    • Books
Taste & Flavors
  • WHAT’S NEW
    • Column1
      • NEWS
      • GOURMET AGENDA
  • EAT & DRINK
    • Column1
      • EGYPT
      • JORDAN
      • KUWAIT
      • LEBANON
      • OMAN
      • QATAR
      • SAUDI ARABIA
      • UAE
      • Others
    • Column2
      • T&F’S PICKS
  • People
    • Chefs
    • Experts
    • T&F’s friends
  • ART DE VIVRE
    • Health & Wellbeing
    • Tips
    • Table setting
    • Savoir Vivre
    • Garden Flavors
  • Recipes
    • Column1
      • Chicken & Poultry
      • Meat
      • Seafood
      • Salads
      • Sauces
    • Column2
      • Lebanese
      • Gourmet
      • Quick & Easy
      • Step by Step
      • In Season
      • Compilations
    • Column3
      • Vegetarian
      • Healthy
      • Gluten Free
      • Sugar Free
    • Column 4
      • Desserts
      • Drinks
      • Special Occasion
      • Holidays
      • Kid’s Corner
      • Videos
  • ON THE MARKET
    • Products
    • Books