Hot yoghurt soup with chicken and pistachio mante

AT A GLANCE

  • Serves 6 people

Mante are traditional Armenian pasta parcels filled with spiced meat and usually served with a yoghurt sauce.

  •  
  • Yoghurt sauce
  • 750 ml (3 cups) natural yoghurt
  • 1 egg yolk
  • 1 tbsp cornflour
  • 1 tbsp cooked short grain rice
  • ½ tsp dried mint
  • to serve extra-virgin olive oil
  • to serve Lebanese bread
  •  
  • Mante
  • 100 gm minced chicken
  • 20 gm coarsely chopped pistachios
  • ½ small onion, finely chopped
  • ½ tsp ground allspice
  • ½ tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • 18 8cm-diameter round wonton wrappers (see note)
01   For mante, combine all ingredients except wonton wrappers in a bowl and season to taste with sea salt. Place a heaped teaspoon of filling in the centre of each wonton wrapper, brush edges with water, fold wrapper in half and join ends together, pressing to seal.
02   Whisk together yoghurt, egg yolk, cornflour, rice and mint in a bowl, pour into a large saucepan and bring to a simmer (do not let it boil) over medium heat. Add mante and cook for 3 minutes or until mante float to surface. Ladle soup into bowls, drizzle with olive oil and serve with Lebanese bread.

Note Wonton wrappers are available in the refrigerated section of Asian grocery stores.

Recipe:

JOSEPH ABBOUD, RUMI, MELBOURNE

Photography:

SHARYN CAIRNS

Styling:

RODNEY DUNN

FEATURED IN

Jun 2007

Jun 2007

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