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A | B | O | AB
A non | B non | O non | AB non


Manti - Meat stuffed dough in broth



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Contributed by: MariaAdded: Nov 03, 2007 at 11:39 AM


Description:

Many fast-moving steps make this tasty Armenian meat-filled dumpling soup an excellent comfort food.


Best Used By Blood Types:
  • Type A (4 beneficials)
  • Type A Non Secretor (3 beneficials)
  • Type AB (4 beneficials)
  • Type AB Non Secretor (5 beneficials)
  • Type B (3 beneficials)
  • Type B Non Secretor (4 beneficials)
  • Type O (5 beneficials)
  • Type O Non Secretor (5 beneficials)

Category:
  • Soups and Broths


Ingredients:


    FILLING

  • Butter or olive oil for coating baking dish and basting.
  • 1 Tablespoon olive oil
  • 3/4 pound lean ground beef (or turkey)
  • 2 cups minced onions
  • 1/4 cup parsley
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper

    DOUGH

  • 3 cups flour (appropriate to blood type)
  • 2 eggs
  • 1-3 cups warm water (add in 3 Tablespoons increments)
  • 1 Tablespoon olive oil
  • 2 teaspoon sea salt

    BROTH

  • 6 cups chicken or meat broth with 1 teaspoon tomato paste mixed in.

How to make it:


    Filling

  1. Heat oil in a large skillet.
  2. Add the remaining filling ingredients.
  3. Cook until the meat turns brown and the liquid has been absorbed.
  4. Set aside to cool.

    Dough

  5. Place flour in a large mixing bowl.
  6. Make a well in the flour and add the remaining dough ingredients.
  7. Mix with a fork adding water 3 Tablespoons at a time until you can form a ball with the dough.
  8. Knead dough for 10 minutes adding a little flour if the dough is sticky.
  9. When the dough is smooth, shiny, and elastic, divide it into two balls and wrap them in plastic wrap.
  10. Set aside for 20 minutes.
  11. Flatten each ball into an oblong shape.
  12. Use a rolling pin to roll each ball into a rectangle until paper thin.
  13. If the dough begins to become sticky, carefully lift and sprinkle a little flour underneath.

    DUMPLINGS

  14. Preheat oven to 375 degrees.
  15. Butter a 9'x13' baking dish.
  16. Cut dough into 2-inch squares.
  17. Put about 1/2 tsp of the meat filling in the middle of a square.
  18. Fold in half and pinch the short edges to seal a form a canoe shape. Then seal along the long edge.
  19. Place mantis seam-side up and very close together in a well-buttered baking dish.
  20. Brush tops with butter or oil and bake for 30 minutes or until bottoms are golden brown and tops are just starting to brown.
  21. While mantis are baking, read tip-below, heat broth in a large pot over low heat.
  22. When mantis are done, add them to the broth just until they start to plump - about 10 minutes. Serve immediately.
  23. Tip: If you know you will have leftovers, don't add all the mantis to the broth. Heat the amount of broth you think you'll need for the number of mantis you'll eat. Store the broth and extra mantis separately in the refridgerator or freezer until you're ready for more.





Blood Type Diet Analysis:

Hint: You can click on the arrows [] at top of the table(s) to sort by columns.

Core Ingredients Analysis:
The ingredients in this category are either BTD compliant for all types or the recipe author and/or editor did not suggest a possible substitution. If this category contains avoids for your blood type this recipe may not work for you, unless you feel like you can omit the item or make an appropriate substitution. If you develop a great BTD compliant variation of this recipe please consider adding it to the Recipe Database.

NameNotesA SecA NonABSecABNonB SecB NonO SecO Non
Onion (Red/S...1 ,2 B B N N N B B B
Parsley2 B N B B B B B B
Sea Salt2 N N N N N N N N

Variations and Substitutions Analysis:
This category of ingredients contains possible substitutions that may allow different blood types to use the recipe or ingredients that can be left out of the recipe altogether.

Oil Product(s)
NameNotesA SecA NonABSecABNonB SecB NonO SecO Non
Olive Oil1 ,2 B B B B B B B B

Dairy Product(s)
NameNotesA SecA NonABSecABNonB SecB NonO SecO Non
Butter2 A A A A N N N N

Grain Product(s)
NameNotesA SecA NonABSecABNonB SecB NonO SecO Non
Wheat (White...1 ,2 ,3 ,4 N A N A N A A A
Spelt Flour/...1 ,2 ,3 ,4 N N N N N N N A
Wheat (Glute... N A N A A A A A
Rice Cake/Fl...2 ,4 ,5 B N B B B B N N
Barley2 ,3 N N N N N N A A
Wheat (Refin...1 ,2 ,3 ,4 N A A A N A A A

Meat Product(s)
NameNotesA SecA NonABSecABNonB SecB NonO SecO Non
Turkey2 N B B B N N N N
Beef2 A A A A N N B B
Veal2 A A A A N N B B

Vegetable Product(s)
NameNotesA SecA NonABSecABNonB SecB NonO SecO Non
Tomato/Tomat...1 ,2 ,5 ,6 A N N B A N N N

[1] This recipe uses ingredients rich in lignans.
[2] This recipe uses ingredients which may help limit bacterial overgrowth.
[3] This recipe uses ingredients that contain gluten.
[4] This recipe uses ingredients with a high glycemic index.
[5] This recipe uses ingredients which may be genetically modified .
[6] This recipe uses ingredients which may be high in chitinase, an allergen.

  • This recipe is low in common allergens.
  • This recipe is gluten free.
  • This recipe uses ecologically friendly ingredients.


    Please Note:

    Cook Right For Your Type is the definitive cookbook for those following the Blood Type Diet. When using any recipe, always check it for avoids and make the appropriate adjustments where necessary. The Blood Type Diet Recipe Database has recently been greatly enhanced. Also, the food lists changed somewhat a few years ago, and all recipes in the database may not reflect those changes in terms of the blood types for which the recipes are recommended.

    Volunteer Blood Type Diet Forums Members are working to review and update all the recipes to take advantage of all the new features and food lists. Please be patient until the process has been completed.

    Click here to go to the BTD Forums - Cook Right 4 Your Type board to discuss this recipe.

    Revision History:
    • Revised Nov 04, 2007 at 08:44 AM By: Rodney

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