More recipes in my folder: Quick Food, Not Fast Food
. Info on the book: THINK BEFORE YOU TYPE. Read the recipe and description in full and try to use your brain (+ google, wikipedia etc) before asking something dickish or lazy, or you'll be ignored.
Manti are dumplings popular all over Central Asia, across which they were carried by the Mongols all the way to Cilician Armenia in the 13th century. There are various ways of cooking and serving them, but what I present here is the Armenian version, which is the one known and loved in Lebanon. Everyone I know is wild about manti and we never go to an Armenian restaurant without ordering them, but nobody seems to make them at home. For New Year's Eve dinner, I decided to try my hand at them, and was amazed at how easy they are. I replaced the traditional lamb meat with chopped mushrooms to make it vegetarian, and they were a complete success. This quantity served 4 of us in the course of a meal, but if you're just having one course, this is closer to 2 servings.
While not particularly quick to make, they serve the purpose of quick food thanks to the fact you can prepare them ahead of time, let them dry out, and store them (a week in the fridge, much longer in the freezer). Then, when you're hungry, cooking them is as quick as cooking store-bought ravioli. I plan on making another, large batch of these soon because they turned out so amazing. You can of course play with the filling once you get a feel for them.
If you can't find sumac, it's a pity but not the end of the world: squeeze a few drops of lemon on each dumpling in your plate to retain the desired tang, or just sprinkle a flavoured salt or spice of your liking.