Thank you Chef John. Your self deprecation is refreshing and reassuring. "Never let not being good at something prevent you from doing it." "I'm not really good at this and I may never be, but I'm going to keep practicing." "Hopefully we all get really good at this together." If you want to achieve something that seems out of your grasp, these are words to live by. Thank you Chef John.
Dude, you can’t imagine how I feel right now. My mom would put a lot of onion in her broth, almost like a tomato French onion. I would eat frozen manti as a snack. Damn, good memories.
I live in Armenia and these look pretty good, honestly! "Wet" manti (pronounced MAHn-teh, not man-tee) is excellent, but I generally prefer the "dry" version, which is actually usually served with a little pitcher of broth as well as the yoghurt sauce. It's also usually sprinkled with sumac, which adds a wonderful bright, almost lemony tartness to the otherwise quite heavy, meaty dish.
@@marioncapriotti1514 I feel like it's becoming more popular in mainstream grocery stores in the US; my mother sent me a photo of some in her New England grocery store a couple of weeks ago, so it's around!
looks so great! I’m sure tastes even better. From Armenia, so my grandma would always make this. Favorite dish for Armenians so we usually have it on holidays, birthdays, special events :) My grandma’s only pro-tip would be to put mantis veeery close together, too tight, like almost like squeezing each other with no room left, that way meat will not come out and mantis will not open too much when cooked
Long time listener, first time caller. Your videos are always great, but your epilogue on the importance of practicing was fantastic! I work as a counselor, and I'm going to start using your speech to encourage my clients to build self-confidence. Maybe they'll become happier people and better cooks!
In Afghanistan we have a minced meat and onion dumplings made by steaming and we call them Mantu. We top it with yogurt, tomato sauce and dried mint. Similar names and concept.
Its all from the turks. armenians were under ottoman turkish influence. afghanians under mughal influence. thats why you will finde similar recipies with similar concept from east turkestan which is in china, to the balkans.
@@MariamMoshref thank you, english is not my native, but now i know.. I love afghani people and culture. Also ghorma is a dish that we share with some differences.
I am Turkish and my hometown is Kayseri. We have this exact dish and my hometown Kayseri is known for mantı in all of Turkiye. I didn’t know Armenians has the same dish because even other cities in Turkiye doesn’t have it! Also it is said that back in the days there were lots of Armenians living in Kayseri. Despite all of the conflicts, we share the same culture and were living together once and neighbours. ❤️
It really comes down to historically Turkic and ottoman empires. Having said that, I find it weird you can find it all over that part of the world under slightly different names but there’s parts of Turkey you can’t find it in? Makes me wonder if it had anything to do with a long term supply chain interruption. Cost or an inability to acquire some other important ingredientV Just a thought. When did you notice there were parts you couldn’t get it in or jas it always been that way?
@@Jay22222 no what she meant was was that this specific manti style is originated from kayseri. In turkiye there is more than dozen types of manti that can be specific for a region.
@@kaankkg Kayseri mantısı bir kaşığa 40 mantı gelecek şekilde ,ne kadar Küçük sen anla. 1000 senelik Türk YOĞURDU da Greek yogurt diye gidiyor ya .....Yahu kelime Türkçe.
@@Lot-4656 Turks invaded Anatolia/Armenia in 7th century AD, the Armenians are traditionally said to be descended from Noah(Mt. Ararat & the Ark). These lovely foods are found in Armenian,Greek, Assariyan, Arab, etc kitchens throughout the centuries. Turks didn't invent it, but partake in it. Thank you Chef John,as always.:)
Well I don't care if you need to keep practicing at making these, THEY LOOK AMAZING! I also want to remind you of something you've taught me... "NEVER let the food win!" Keep up the great work!!!
Love this ...even chef John s still learning after a lifetime of experience and teaching! The beauty of cooking in experimentat. And as always...thank you Chef John 🙏🏻
Growing up this was my favorite dish my mother would make. Ate it dry and in a garlicky tomato soup with garlic yogurt. And thanks for doing this dish and paying homage to ancient anatolian food
Chef John, I’m a longtime watcher, but dude, this might be the first thing I attempt to make of yours bc of my recipe bucket list...I’m thankful of the transparency in your prep as well.
Substituted the cayenne, pepper and salt in the tomato sauce for 2 tablespoons of chipotle sauce, worked deliciously. Used 2 1/2 tablespoons of water for the dough which was still a bit on the dry side will use 3 next time (and there will be one!). Thanks chef John.
I prefer my Crimean Tatar Manti- wet or dry with a big dollap of garlic yoghurt topped with cooked butter and sweet paprika souce. Wet version is called Tataraş (Tatar-ash/Tatar meal). Dry is Kashik Börek (Spoon borek - Borek could mean anything from a dumpling, pie, patty, savory pastry, filled and rolled sheets of dough called yufka which includes filo or stuffed bread.) goodvibes
These look great. I wish less people aimed for absolute perfection in their cooking videos, it discourages one to try and cook new dishes. Dishes that do not sparkle with perfection, are often enjoyed more, then those that do. Thank you for the recipe. I will definitely try making them. You are an inspiration.
Chef John… what a horrible time for me to fall behind on your videos. I am just seeing this. As an Armenian, and a Chef John fan, I’m so happy that you did this and that you give credit to the Armenian people for it.
This is the time where everything went wrong for Chef John, yet Chef John persevered and made something delicious. This is why I subbed to you. Not afraid of making mistakes.
That final remark about people only doing things they are good at being boring is the most true statement I've heard all week. Also this looks delicious!
I always love your videos chef. Nice and chill, good food, and fun. It's cool that you're not afraid to admit when something's not perfect too. Gotta try this one out, looks great
Hi Paul, can I please ask if you just cook them in the chicken broth and then drizzle on the yoghurt sauce and sprinkle on sumac ? I haven’t heard of these before, must have been living under a rock. They sound and look so good.
@@clairewright8153 That's how my mom would do it. She would have the manti baking in the oven, then when it's all golden brown and cooked, she would add chicken broth, and dollop of garlic yoghurt, a dollop of tomato sauce, and then finished with sumac and dried mint.
@@paulkhatcherian7116 Just make sure all the wooden spoons are hidden, otherwise you'll get one across the knuckles from Medz Mama when you try to steal a manti fresh out of the oven.
Grew up on this. They look great John! I *highly* commend the effort and thank you for promoting this delicious food, but, as you said, these are supposed to be smaller (basically, this is our version of tortellini in brodo). Maybe half the size. It ends up being super time consuming, which is why it's usually made by grandmas who basically do nothing else but make food and go to church on Sundays 😂. From what I remember, the only spices my mom uses are salt, lots of pepper, Aleppo pepper (which I am assuming is what you are calling "Armenian cayenne") and lots and lots of onion (you have to really taste the onion). I'm sure it tastes great with garlic, but as I understand, it's not the "authentic way". As someone mentioned below, there is also the "dry version" (i.e. without the broth), which is my preferred version. But in both cases, you need tonnes and tonnes of garlic yogurt with dried mint in it (sometimes this dish is coated completely with mint-garlic yogurt after it comes out of the oven).
The version with the broth that I like, I pour a thin layer of the spicy red broth, rather than boil with it. That way the manti stays crispy, but also gets rich flavors. Some in my family prefer softer such as chef John did. Just watched a clip in Arabic from Yerevan featuring an Armenian chef, she poured spicy clarified butter instead of the red broth. Cook with Marwan channel.
I'm 58 and my wife and I are VERY worried about our future, gas and food prices rising daily. We have had our savings dwindle with the cost of living into the stratosphere, we are finding it impossible to replace it. We can get by, but cant seem to get ahead. My condolences to anyone retiring in this crisis, 40years nonstop just for a crooked system to take all you worked for
Building wealth involves developing good habits like regularly putting money away in intervals for solid investments. Financial management is a crucial topic that most tend to shy away from, and ends up haunting them in the near future. Putting our time and effort in activities and investments that will yield a profitable return in the future is what we should be aiming for. Success depends on the actions or steps you take to achieve it. "You're not going to remember those expensive shoes you bought ten years ago, but you will remember every single morning when you look at your bank account that extra 0 in there. I promise, that's going to be way more fun to look at everyday", I pray that anyone who reads this will be successful in life
If you can afford to take the risk, do everything you can to achieve financial independence as soon as possible. It is made possible through bitcoin. Thousands of people have done it.
who is your coach if this is not too much i'm asking? I've been looking into advisors lately myself, my retirement plans are going down the drain, my 401k has particularly lost everything gained since 2019
We never stop learning Chef John, until we stop breathing. Life is an endless study. But those dumplings look amazing!!! Job well done sir!!! Don't sell yourself short !!! Have a beautiful weekend!!! 🍃🤗🍃
O My God thanks Never thought I would see Manti (pronounced Monty in my neck of the woods). Several years ago we started substituting wonton wrappers for large events shhhh lol kudos to you chefjohn no matter how big the manti pan... there are never leftovers i cover then beef broth for the cook and top with tziziki no tomato although I have done it with tomato we traditionally just use the broth
I know. I was thinking if I make them, I would like to make them exactly wrong according to him, since I never saw them before and they look great to me.
These look excellent! I just watched some vids on making some similar Armenian meatball dishes, and man, Armenian cooking is as labor intensive as Julia Child making Cassoulet! And so many ingredients always makes it take longer. This one, Chef John, I would definitely attempt! And thank you so much for showing us the pitfalls in learning to make this dish and sharing your own experience! Much appreciated!
Dumpling bucket list. Everyone should have one. If I could focus on cooking, I'd master every kind of dumpling on the planet and start a dumpling only food truck.
been making turkish manti for years. think i’ll give these a try, they look great. definitely recommend grating the onion and pressing out some of the liquid in a cheese cloth. I also cut the dough into smaller squares and then pull them out to size by hand. it’s much easier to get thinner wrappers that way. thanks for the videos!
I just made these and they looked WAY worse that yours but WOW so good! Thank you for sharing this before you mastered it, it made me feel like I could try it too. 😊
It might not be traditional, but imagine a little bit of grated cheese sprinkled on top and then popped under the broiler for a few seconds..... And thank you for another amazing recipe!
When adding water to a dry dough, something I've tried with success is using a spray bottle. It allows for really fine amounts of water to be added, and it is spread across the dough right away making the process go faster.
Chef John, I appreciate your delivery style every time I catch one of these videos. It's my own little version of ASMR therapy, as long as I've already eaten...if I haven't, then there's an immediate refrigerator raid in the offing. :)
I guess the reason why the meat is not sticking to the dough is because you’re using lean meat. It has to have more fat added. I would even assume the original recipe is made with lamb. The meat has to be minced twice. Never use frozen meat as well. Must be fresh
