2nd January 2007

    New Year’s Manti and Tabbouleh

    This is one of my all-time favorite Armenian dishes. Manti are crispy little canoe-shaped dumplings stuffed with ground beef, onion, and allspice. After baking them, you put them in a bowl and add chicken broth to make a delicious soup. You then top it with a garlic-yogurt mixture and some sumac. It’s awesome.

    Tabbouleh is a parsley and bulgur salad — in the States you’ll often find it made with way too much bulgur. Traditionally, the parsley is the focus. Tomatoes, onions, cucumbers, lemon juice, and olive oil round it all out.

    Both recipes from The Complete Armenian Cookbook.

    Print This Recipe
    This entry was posted on Tuesday, January 2nd, 2007 at 2:24 pm and is filed under Armenian, Main Dishes, Middle Eastern. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

    There are currently 3 responses to “New Year’s Manti and Tabbouleh”

    1. 1
      On April 8th, 2007,Lisa said:

      Yum, manti snack.

    2. 2
      On April 23rd, 2007,chris said:

      Manti is my favorite..im glad to hear that you will be making this when I am up there for the wedding. Thanks.

    3. 3
      On March 20th, 2010,tasteofbeirut said:

      Manti is wonderful! So hard to find a place that makes good manti in the US! I ate some great ones in Beirut at Mayrig, a beautiful Armenian restaurant in an old historic house. Great effort, bravo

    Leave a Reply


    Page optimized by WP Minify WordPress Plugin