Manti are tiny boat-shaped dumplings filled with spiced lamb or beef, baked until crispy, and served with garlic yogurt and tomato sauce. This labor-intensive dish is a symbol of Armenian hospitality, with the saying that a skilled cook should fit 40 manti on a single spoon.
Ingredients
- 3 cups all-purpose flour
- 1 egg
- 1 tsp salt
- 0.75 cup water (warm)
- 500 g ground lamb or beef
- 2 medium onions (finely grated)
- 0.5 cup parsley (finely chopped)
- 1 tsp paprika
- 0.5 tsp black pepper
- 2 cups yogurt (for sauce)
- 4 cloves garlic (minced)
- 2 tbsp tomato paste
- 2 tbsp butter
Instructions
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1
Make the dough: Mix flour, egg, salt, and warm water. Knead until smooth. Cover and rest for 30 minutes.
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2
Make the filling: Mix ground meat with grated onions, parsley, paprika, pepper, and 1 tsp salt.
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3
Roll dough very thin (2mm). Cut into 2-inch squares.
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4
Place a small amount of filling (about 1 tsp) in the center of each square.
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5
Pinch opposite corners together to form boat shapes, leaving tops slightly open.
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6
Arrange manti in a greased baking pan. Brush with melted butter.
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7
Bake at 180°C (350°F) for 25-30 minutes until golden and crispy.
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8
Meanwhile, mix yogurt with minced garlic and salt for the sauce.
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9
Heat tomato paste with butter for the red sauce.
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10
Serve manti with garlic yogurt poured over, and drizzle with tomato butter sauce.
Tips & Variations
The smaller the manti, the more skilled the cook is considered. Traditionally, 40 manti should fit on one spoon! You can freeze uncooked manti for later use.
Cultural Background
Manti is believed to have Turkic origins but has been adapted throughout Armenian cuisine for centuries. In Armenian tradition, making manti is a communal activity where family members gather to prepare the tiny dumplings together, making it both a culinary and social tradition.
Region: All regions