Fin John (monti)

undated

Cooking, Armenian
Cooking (Lamb and mutton)
Dumplings

recipe cards

Armenians of Whitinsville

All materials are under copyright by Armenians of Whitinsville.

text

aw01_67

FIN JOHN (MONTI)

Make into 3 balls and let rise (20 mins):
4 1/2 cups flour
3 tblsp. melted Crisco
3 eggs (beat with fork)
1 cup luke warm water
1/2 tsp baking powder
1/4 tsp salt

Meat Mixture:
3 lbs. ground lamb
fresh parsley
onions
salt & pepper
1 small can tomatoes

Broth:
Large can chicken broth
1 small can tomatoe sauce
salt & pepper
add 1/2 can water
(if you need more broth add more chicken broth & water)

Pour flour into pan, pour melted Crisco into it & rub both ingredients within the palm of your hands as much as you can.

Pour water & eggs, and add baking powder & salt & knead well until there are no little bumps. Make into 3 balls & let rise about 20 min.

Use long rolling pin & keep dough rolled with rolling pin until you get desired size.

Cut into 1 1/2" small squares, & add meat mixture. Fold dough on sides so it looks like a canoe. Use flour when folding dough. Dip fingers in flour to make the little canoes.

Line in greased pan & bake in 350° oven about 20-25 min. Let cool & put in plastic bags & freeze.

To serve, line in pan. Heat broth & put over Fin John. Bake 350° for 10 min.