Fin John (Monti)
Description
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.
Contributor
Meal Type
Cuisine
Collection
Citation
“Fin John (Monti),” Armenians of Whitinsville, accessed November 23, 2024, https://armeniansofwhitinsville.org/items/show/177.
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