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Mante - Video (Video In Arabic Language) More Videos

Radish Salad and Sesame Paste (Tajen)

Radish Salad and Sesame Paste (Tajen)
Chinese Chicken Wings
  Chocolate Walnut Squares
Recipes Ideas Mante - Recipe

Black Pasta with PrawnsBlack Pasta with Prawns: Original pasta dish prepared with bought black pasta made with squid ink, prawns, cherry tomatoes, garlic, and parsley.

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A well known Turkish-Armenian dish composed of boat shaped pasta, open at the top, stuffed with ground lamb, grilled, then simmered in a thin tomato stock, served with a garlicky yogurt. 

 

The word ‘Mante’ is derived from ‘Mantou’, or ‘Mantu’, which in one form or anther is found all the way from Turkey to Japan denoting an equivalent of dumpling or ravioli.  However the origin of the word is obscure, some assume

it is Chinese ‘Man Tou’, literally meaning ‘barbarian heads’.

Mante

Ingredients:  5 servings

For dough

3½ cups all purpose flour

1 tablespoon salt

Enough water to make a soft dough (about 1 cup)

2 tablespoons butter, melted

 

For stuffing

250 g. lamb or beef kafta, finely ground

 

For cooking liquid

3 cups chicken stock

2 teaspoons tomato paste

 

For topping:

1 cup labneh, at room temperature

2 garlic cloves, crushed

About ½ cup water to dilute the labneh

Salt

 

For decoration:

Parsley leaves

 

1. To prepare dough, stuffing and to bake pastries:  Mix flour and salt.  Add enough water to make stiff dough, let rest 30 minutes.  Take a quarter of the dough and roll thinly on a floured surface.  Cut into 4 x 3 cm. triangles. 

 

2. Place about ¼ teaspoon of the stuffing in the center of each square, fold up short sides of each 2 corners together and press to seal, the finished pastries will look like canoes with the meat stuffing showing.  Continue rolling, cutting, and stuffing the rest of the dough.

 

3. Brush a 30 cm. baking pan with vegetable oil and place pastries side by side in close proximity and in circular fashion. 

 

4. Place pan on top of stove over medium to low heat turning the pan evenly when the bottom of pastries are colored, about 15 minutes (top of pastries will not color). 

 

5. Brush top with the melted butter and place in a preheated 180 Cº (350 Fº) oven for 10 minutes.   (Pastries may be frozen at this stage for 3 months).

 

To serve:  Mix chicken stock and tomato paste and bring to a boil.  Add pastries and simmer for few seconds.  (If frozen, cook directly from frozen).

 

Mix topping ingredients.  Serve mante hot in a bowl accompanied with the topping in a separate bowl.  Garnish with parsley leaves.

To reduce calories: Do not use butter and skip step no. 5.  Use light labneh.

 

Black Olive Fusilli SaladBlack Olive Fusilli Salad: A delicious and filling salad from the famous restaurant "Olives" in Boston modified to accommodate our tastes. Serve it on its own or with cherry tomatoes and fresh mozzarella.

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Creamed Corn and Chciken Soup from ChinaCreamed Corn and Chicken Soup from China. This is a delicious famous soup from the town of Shantuna in the North of China which has a smooth texture and ...

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Smoked Duck Breast and Beans SaladSmoked Duck Breast and Beans Salad: Bursting with colors and never prepared before. If you do not like duck breast...

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Stawberry Heart CakeStrawberry Heart Cake: Easy to prepare tender white cake that does not require a special mould. Serve it on mother’s day or for your valentine, or just simply to impress your guests ...

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Sweet Potato and Carrot PureeSweet Potato and Carrot Puree:Tasty puree made with sweet potatoes and carrots. It is usually served with "Traditional Roast Turkey with American Stuffing".

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Mafroukeh BaidaMafroukeh Baida (Semolina Clotted Cream and Nut Dessert): Here is a Lebanese sweet, easy, quick to prepare, and excellent for a crowd.

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Meat Stuffed Vine Leaves for EverydayMeat Stuffed Vine Leaves for Everyday: A well know Lebanese dish prepared usually with zucchini, lamb intestines and cutlets.

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© 2005 Cooking Courses Marlene Matar
   

 

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