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Armenian Mantiabour Soup

Armenian Mantiabour (Tortellini Soup Flavored with Mint)

Mantiabour is an Armenian soup made with mante (Armenian tortellini), flavored with mint, and combined with yogurt to thicken. The mante can also be enjoyed separately if desired.  
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Course: Main Course, Soup
Cuisine: Armenian
Prep Time: 1 hour
Cook Time: 20 minutes
Total Time: 1 hour 20 minutes
Servings: 6 servings

Ingredients

Dough

  • 2 cups all-purpose flour
  • 1/2 tsp salt
  • 1 egg

Filling

  • 7 oz ground lamb
  • 1 onion, grated
  • 3 tbsp parsley, finely chopped
  • black pepper to season

To Finish!

  • 6 cups chicken stock
  • 2 tsp salt
  • 1 cup drained yogurt
  • 1 garlic clove
  • 2 tsp dried mint

Instructions

Dough

  • Sift the flour and salt together. Form into a pile on the counter or a cutting board. Make a well in the middle of the flour. 
  • Crack the egg into a measuring cup. Whisk the egg, then add cold water to the cup to bring the total measurement up to 1/2 cup. Whisk again.
  • Pour the egg mixture into the well of dough. Use a fork to slowly combine the flour into the egg, grabbing from the center and slowly working outwards.
  • When the dough becomes too thick to mix with a fork, begin kneading with your hands. Knead until smooth, adding more water if necessary. Cover and rest for 30 minutes. 

Filling

  • Place the filling ingredients in a bowl and mix to combine well. 

Assembling the Mante

  • On a floured countertop or cutting board, roll out the dough as thinly as possible. Cut the dough into 1 1/2 inch squares, stack the squares on top of each other, and cover with a cloth. This will keep the dough from drying out as you assemble the mante. 
  • Place filling in the center, then fold the dough over diagonally to make a triangle. Bring the two outside edges of the triangle together above the filling and pinch, making an Italian Tortellini shape.
  • You may use a small amount of water to get the dough to stick to itself. 

Making the Soup

  • Bring 8 cups of water to a boil, and add the salt. Boil mante for 10 minutes (you may need to do this in two or three rounds). 
  • Remove the mante with a spoon and leave to rest in a colander. 
  • When all mante are cooked, bring chicken stock to a boil. Add mante and boil for 10 minutes. 
  • Add the yogurt and garlic and stir over heat for 2-3 minutes, taking care not to break the mante. Do not let the soup boil.
  • Rub mint into a powder and stir into the soup. Serve immediately and enjoy! 

Notes

Recipe from The Complete Middle Eastern Cookbook by Tess Mallos. 
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