Entree: Armenia – Lake Sevan – մանթի ➤ Manti (Small Armenian baked meat dumplings served with garlic yogurt and meat broth)

Serving Size: 4

Approximate Time

Prep 40 min

Cook 35 min

Additional 30 min

Total 1 hr 30 min

Ingredients

- 3 cups (375 g) all-purpose flour
- 1 tsp (5 g) fine salt
- 1 large egg (50 g)
- 1/2 cup (120 ml) warm water, more as needed
- 1 lb (454 g) ground lamb
- 1 medium onion, finely chopped (approx. 120 g)
- 1 tsp (5 g) ground black pepper
- 1 tsp (5 g) paprika
- 1/2 tsp (2.5 g) ground cumin
- 4 tbsp (60 g) unsalted butter
- 4 cups (960 ml) lamb or beef broth
- 2 cups (480 g) plain yogurt (full fat)
- 2 garlic cloves, minced
- 2 tbsp (30 g) unsalted butter (for finishing)
- 1/2 tsp (2.5 g) sweet paprika (for butter)
- Sumac or chopped fresh parsley for garnish (optional)

Instructions

1. Make the dough: in a bowl combine flour and 1 tsp salt, make a well and add the egg and warm water. Mix and knead until a smooth, elastic dough forms, about 8–10 minutes. Cover and let rest 30 minutes.
2. Prepare the filling: sauté the chopped onion in 4 tbsp butter over medium heat until translucent. Cool slightly, then mix with ground lamb, black pepper, paprika, cumin, and 1/2 tsp salt until well combined.
3. Roll and cut dough: divide dough into portions. On a lightly floured surface, roll one portion very thin (about 1/16 inch / 1.5 mm). Cut into small squares roughly 1 1/2 inches (4 cm) wide.
4. Fill and shape: place about 1/2 tsp (a small pinch) of filling in the center of each square. Fold corners over the filling to form small rectangular/boat-shaped dumplings or press into small packets; seal edges well.
5. Arrange in pan: place dumplings snugly in a shallow ovenproof dish in a single layer. Pour warmed broth gently over the dumplings until they are mostly submerged but not floating.
6. Bake: preheat oven to 375°F (190°C). Cover the dish with foil and bake until dumplings are cooked through and tops are lightly browned, about 25–35 minutes. Uncover for the last 5–10 minutes to brown.
7. Make yogurt sauce: while manti bake, whisk the plain yogurt with minced garlic and a pinch of salt; keep chilled until serving.
8. Browned butter topping: in a small skillet melt 2 tbsp butter over medium heat until it begins to brown and gives a nutty aroma. Stir in 1/2 tsp sweet paprika and remove from heat.
9. Serve: spoon manti into bowls, ladle a little of the baking broth over them, add a dollop of garlic yogurt, and drizzle with browned butter. Sprinkle sumac or chopped parsley if using.