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Armenian Baked Beef Manti
Sini Manti
Delicate, canoe-shaped dumplings filled with seasoned ground beef, baked until golden and crisp, then served in a savory broth with a cooling garlic-yogurt sauce. This dish is a labor of love, often enjoyed during special gatherings.
🧂 Ingrédients
- 3 cups All-purpose flour(plus more for dusting)
- 1 large Egg
- 0.75 cup Water(approximately, or as needed)
- 1 teaspoon Salt
- 1 pound Ground beef(lean)
- 1 Small onion(finely minced)
- 2 tablespoons Fresh parsley(finely chopped)
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Black pepper(freshly ground)
- 0.25 teaspoon Cayenne pepper(or to taste)
- 4 tablespoons Butter(melted, for greasing and brushing)
- 2 cups Chicken broth(low sodium)
- 1 cup Plain yogurt(full fat)
- 2 Garlic cloves(minced)
- 1 teaspoon Sumac(for garnish)
👨🍳 Instructions
- 1
Make the dough: In a large bowl, combine flour, salt, and egg. Gradually add water, mixing until a shaggy dough forms. Knead on a lightly floured surface for 8-10 minutes until smooth and elastic. Cover with a damp cloth and let rest for 30 minutes.
- 2
Prepare the filling: In a separate bowl, combine ground beef, minced onion, chopped parsley, smoked paprika, black pepper, and cayenne pepper. Mix well until thoroughly combined. Refrigerate.
- 3
Preheat oven to 400°F (200°C). Grease a baking sheet or shallow baking dish with 2 tablespoons of melted butter.
- 4
Roll out the dough: Divide the dough into two portions. On a lightly floured surface, roll out one portion as thinly as possible into a large rectangle (about 1/16 inch thick). Cut into small squares, approximately 1.5 x 1.75 inches.
- 5
Form the manti: Place about 1/2 teaspoon of filling in the center of each square. Pinch the opposite corners together to form a canoe shape, ensuring the filling is enclosed.
- 6
Arrange the manti on the prepared baking sheet, close together. Brush the tops with the remaining melted butter.
- 7
Bake for 20-25 minutes, or until golden brown and slightly crisp.
- 8
While manti are baking, prepare the broth: In a small saucepan, heat the chicken broth until simmering.
- 9
Make the yogurt sauce: In a small bowl, whisk together the plain yogurt, minced garlic, and a pinch of salt until smooth.
- 10
Serve: Ladle some hot broth into individual serving bowls. Place a portion of the baked manti in the broth. Top with a dollop of garlic-yogurt sauce and a sprinkle of sumac.
💡 Conseils de pro
- ✓For easier handling, keep the dough covered while you work with it.
- ✓Ensure the manti are sealed well to prevent the filling from leaking out during baking.
- ✓If you don't have chicken broth, vegetable or beef broth can be used.
✨ Idées de variations
Inspiration pour votre propre version de cette recette
- Use ground lamb instead of beef for the filling.
- Add a pinch of allspice to the filling for extra flavor.
- Serve with a drizzle of chili oil or melted butter.