Mantu, Za'atar pies, Perogies

Mantu, Manti, Mintu... However you say it or spell it, I made it and it was delicious! I also made za'atar pies filled with cheese and... perogies (not remotely arab cusine, but we like them!) I'm going to tell you the recipes I used for all three.
In Canada we call a meal like this a hodgepodge! Ha!


For the Mantu:
2 cups all purpose flour
1 tsp salt
cold water
chicken mince
parsley
onions
peppers
cumin
coriander
salt and pepper
ginger
clove
chili

In a frying pan saute onions, chili, pepper until soft. Add chicken and cook until just browned. Add 2 tbs of water to the meat mixture and add your spices, use as much or as little spice as you want. Chop a handful of parsley and mix into the meat mixture.
In a bowl combine flour and salt, add water until your flour comes together- not a lot. The dough should NOT be sticky, wet, or soft. It's rather stiff. Knead for 5 minutes and let sit for 10 minutes before proceeding with the dough.
Cut the dough into half. Cut each half into half and keep cutting until you have divided your dough into even 2 inch pieces. Roll the dough into circles and fill with the meat mixture, sealing well.
Steam for 25 minutes, serve hot.

Za'atar pies:
1 1/2 cups water
2 cups flour + extra
Salt
3 tbs yeast
3 tbs oil
Za'atar spice (or you can just use sesame seeds)
Mozerella
One egg beaten

Preheat oven to 375. Mix oil, flour and salt together until the mixture is crumbly. Add yeast to warm water and let sit until frothy. Mix the yeast water into the flour and keep adding flour until it creates a soft springy dough. Let sit 5 minutes and then roll out, fill it with cheese. Beat an egg and wash the top of the bread, add your Za'atar and bake until golden brown.

Perogies:
2 Potatoes mashed
1 cup cheese, grated
salt and pepper
1 1/2 cup flour
1 tsp salt
Remaining Mantu dough
(same dough recipe)

Roll the dough similarly as you did for the Mantu and cut into circles, mix mashed potatoes with cheese and season the mixture well. You can add any spices you'd like. Fill the circles of dough and seal very well. Put a pot on the boil and slowly ass your perogies. The perogies are cooked when they rise to the top of the water. If you wish you can fry them with onions after, as I did.