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|Flour||2 Cup (32 tbs)|
|Water||3⁄4 Cup (12 tbs)|
|Onion||1 , chopped|
|Water||2 Cup (32 tbs)|
|Ground meat||2 Pound|
|Trahana||2 Cup (32 tbs)|
|Pastry dough||1 Cup (16 tbs)|
|Hot chicken broth||4 Cup (64 tbs)|
Serving size: Complete recipe
Calories 5828 Calories from Fat 1743
% Daily Value*
Total Fat 197 g303.5%
Saturated Fat 75.1 g375.3%
Trans Fat 0 g
Cholesterol 416.8 mg
Sodium 6263.4 mg261%
Total Carbohydrates 702 g234%
Dietary Fiber 37.4 g149.6%
Sugars 10.7 g
Protein 284 g568.7%
Vitamin A 22.5% Vitamin C 16.9%
Calcium 38% Iron 153%
*Based on a 2000 Calorie diet
Work in oil and about 3/4 cup water.
Knead dough lightly.
If it seems too stiff add a little more oil and water without making dough sticky.
Set aside to rest.
Saute onion and meat in butter until lightly browned.
Add water and bring to a boil.
Add trahana and cook for 10 minutes, or until most of the liquid is absorbed.
Roll out dough thinly on lightly floured board.
Cut one piece large enough to fit a 10 X 14 inch pan.
Cut rest of dough into squares.
Place a spoonful of filling in center of each square and bring corners together.
Moisten edges, seal, and twist the little triangles.
Arrange the "twists" in the buttered pan and cover with the large piece of pastry.
Bake in a 350 degree oven for 45 minutes, or until pastry is golden.
Remove from oven and pour the hot chicken broth over the manti.
Let stand until most of the broth is absorbed.