Entree: Armenia – Central Culinary Region – մանտի ➤ manti (Small Armenian meat-filled dumplings baked or steamed and served with garlic yogurt and a savory tomato-butter broth.)

Serving Size: 4

Approximate Time

Prep 50 min

Cook 30 min

Additional 30 min

Total 1 hr 10 min

Ingredients

- 3 cups (360 g) all-purpose flour
- 1 tsp (6 g) salt for dough
- 1 large egg
- 1/2 cup (120 ml) warm water
- 2 tbsp (30 ml) vegetable oil
- 1 lb (454 g) ground lamb
- 1 medium onion, finely minced
- 1 tsp (6 g) kosher salt for filling
- 1/2 tsp (2 g) freshly ground black pepper
- 1/2 tsp (1 g) ground cumin
- 1/8 tsp (0.5 g) ground cinnamon (optional)
- 1 cup (240 ml) plain yogurt
- 2–3 cloves garlic, minced
- 3 tbsp (45 ml) tomato paste
- 2 cups (480 ml) warm water or light beef/chicken stock
- 2 tbsp (30 ml) butter
- 2 tbsp (30 ml) butter, melted for finishing
- 1 tsp (5 g) sweet paprika or Aleppo pepper for drizzling
- Salt to taste

Instructions

1. In a bowl, combine flour and 1 tsp salt; make a well, add egg, warm water, and 2 tbsp oil; knead until a smooth, elastic dough forms, about 8–10 minutes; cover and let rest 30 minutes.
2. Meanwhile, make the filling: combine ground lamb, minced onion, 1 tsp salt, pepper, cumin, and cinnamon if using; mix until well blended and slightly tacky.
3. Divide dough into 2 pieces and roll each very thin on a floured surface (about 1/16" / 1.5 mm). Cut into 2" (5 cm) squares.
4. Place about 1/2 tsp of filling (a small marble) in the center of each square, fold opposite corners toward the center to form a small boat or purse, sealing edges firmly; arrange dumplings in a single layer in a 9x13" (23x33 cm) baking dish or rimmed baking sheet.
5. For the tomato-butter broth, whisk tomato paste into 2 cups warm water or stock until smooth, stir in 2 tbsp butter and a pinch of salt; pour evenly over the dumplings so liquid comes about halfway up the dumplings.
6. Cover tightly with foil and bake in a preheated 375°F (190°C) oven for 25–30 minutes, or until dough is tender and filling is cooked through.
7. While manti bake, mix yogurt with minced garlic and a pinch of salt; adjust garlic to taste and keep chilled.
8. Melt 2 tbsp butter with paprika or Aleppo pepper until fragrant.
9. To serve, spoon baked manti into bowls, ladle some of the tomato-butter broth over them, dollop generous spoonfuls of garlic yogurt on top, and finish with the spiced butter drizzle.
10. Garnish with sumac or chopped fresh herbs if desired and serve immediately.