Manti is a Greek dish comprising bulgar, ground meat, and spices mixed together in a dumpling made with phyllo dough. Aplo Manti (or mock Manti) is a similar dish - the filling in a casserole covered with leaves of the paper-thin dough instead, leading to much faster preparation times.
This is even lazier. We bypass the phyllo in favor of a sort of mixed casserole of grain and vegetables, with optional meat and cheese. As I make it vegetarian most of the time in a house full of meat-eaters, we often call it “rabbit food”. However, it disappears quickly every time.
- 1 cup bulgar
- 2 cups broth (veggie or chicken)
- 1 small jar artichoke hearts, marinated and quartered
- 1 chopped onion
- 2 cloves garlic, minced
- salt and pepper
- 1-2 additional veggies (summer squash, string beans, eggplant, etc)
- 1⁄2 block feta, cubed
- 1-2 Italian style sausages (about half a pound), sliced
- 5-10 diced kalamata olives
- 1 tsp lemon juice
- Preheat the oven to 375F.
- Combine everything in a casserole with at least half an inch to spare at the lip.
- Bake for approximately one hour, stirring once.
This is good with a lighter rosé or white wine, as it comes out rather full flavored. Leftovers reheat best by sautéeing in a good olive oil.