ARMENIA- Menu is set! Armenian Lamb Dumpling Soup(Manti), Lamb Stew(Tass Kebab) and Aremian Knot Rolls(Choereg)

I cannot wait to try this delicious recipe! I found this while reading Jeff Smith's wonderful Cookbook, The Frugal Gourmet On our Immigrant Ancestors. I love this book because it is a compilation of authentic recipes brought to America from immigrants from over 35 countries. The menu for this week is Armenian Lamb Stew accompanied by Authentic Armenian Knot Rolls. Recipes given by The Keogian Family and the Ampangoomian Family.

Armenian Lamb Dumpling Soup(Manti Soup)

1/2 lb Ground lamb
32 oz Chicken Broth
1 package of Wonton Wrappers(16)
4 oz Greek Yogurt
1 cup Tomato Sauce
1/2 Cup Fresh Parsley
Salt and Pepper to Taste

Preheat oven to 375 degrees. Prepare a baking sheet with parchment paper. Mix Lamb with parsley, salt, and pepper.

Spread out some waxed paper on a counter or table to protect the surface. Keep the wonton wraps under a damp towel to prevent them from drying out.

 

Dip your fingers in the bowl of water, wet the outer edge of each square of dough and bring up the sides, pinch together while pushing down toward the table to create  little boats. Place each manti onto the parchment lined baking sheet. Continue until you’ve used all of the meat mixture.

Bake the manti on the center rack in the oven for 15 to 20 minutes until crispy, golden and crunchy.

While the manti are baking, bring the chicken stock to a boil in a large pot over high heat. Add 3 T. tomato sauce and stir to combine. Taste for seasoning. Add salt and a bit of pepper if needed.

Once the manti have baked, you can immediately throw them in to the pot of broth.

Serve in bowls topped off with a healthy dollop of the yogurt. 

Armenian Lamb Stew(Tass Kebab)

2 lbs. boneless lean leg of lamb, cut into 1 1/2 inch cubes
2 tablespoons butter
2 medium yellow onions, peeled and coarsely chopped
1 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon pepper
1/2 teaspoon allspice
1/4 teaspoon of cinnamon
1/4 cup tomato paste diluted with 1/2 cup water
2 tablespoons dry white wine

Heat a Large frying pan and add the lamb and butter. Brown the meat and place it in a 6-Quart stove-top casserole, leaving the fat in the pan. Sauté the onions in the fat and add to the pot, along with the remaining ingredients except the wine. Cover and simmer 45 minutes or until all is tender. Add the wine, cover, and simmer 15 minutes more. Serve over rice.

Armenian Knot Rolls(Choereg)

1 cup Milk
1/2 pound butter
1/3 cup sugar
2 teaspoons ground mahleb(fennel seed as substitute)
1 teaspoon salt
1 1/2 teaspoons baking powder
1/4 cup orange juice
2 eggs, beaten
1/4 cup warm water
1 package quick rising yeast
4 cups all purpose flower
Place warm water in the bowl of a heavy duty electric mixer. Add the yeast. Stir to dissolve.
In a small saucepan, combine the milk, butter, sugar, mahleb, salt, baking powder, and orange juice. Heat and stir to melt the butter and dissolve the sugar and salt. Cool to tepid, barely warm. Stir in beaten eggs, add to mixture.
Add 2 cups flower to the yeast mixture. Beat 5-10 minutes or until a soft sponge is formed and the dough begins to pull away from sides of bowl. This can be done by hand with a wooden spoon.
Using the dough hook on electric machine or by hand add the remaining 2 cups of flower and knead to make a smooth dough. Knead for about 10 minutes with mixer or 20 minutes by hand.
Place on the counter under a large stainless steel bowl. Allow to double in bulk, about 1 1/2 hours. Punch down and form rolls.
Pinch off a piece of dough the size of a golf ball. Roll into a snake 11 inches long. Tie a know and then bring up the ends through the center of the knot. Continue with the rest of the dough until you have 24 knots. Place the knots 2 inches apart on a greased baking sheet. Allow to double(about 1 hour). Brush with the egg wash. Sprinkle with the sesame seeds. Bake at 350 degrees for about 30 minutes or until golden brown.