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Armenian Manti
Armenian Manti are small, savory dumplings typically filled with spiced ground meat and baked until golden. They are traditionally served with a garlic-yogurt sauce and a flavorful broth.
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- 3 cups All-purpose flour
- 2 large Large eggs
- 0.5 cup Warm water(about 100°F (38°C))
- 0.5 tsp Salt
- 1 tsp Olive oil
- 1 lb Ground beef or lamb
- 1 medium Small onion(finely chopped)
- 0.5 cup Fresh parsley(finely chopped)
- 0.5 tsp Allspice
- 0.5 tsp Aleppo pepper(or red pepper flakes)
- 0.25 tsp Black pepper
- 1 tsp Kosher salt
- 2 tbsp Butter(for greasing the pan)
- 2 cups Chicken or beef broth
- 0.5 cup Tomato sauce
- 1 tbsp Olive oil(for broth)
- 1 clove Garlic(crushed, for broth)
- 1 cup Plain yogurt
- 1 clove Garlic(minced, for yogurt sauce)
- 1 tsp Sumac(for garnish)
ðšâð³ äœãæ¹
- 1
Make the dough: In a large bowl, combine flour, salt, and olive oil. Make a well in the center and add eggs and warm water. Mix with a fork, then knead by hand on a floured surface for 4-5 minutes until a smooth, elastic dough forms. Cover with plastic wrap and let rest for 30 minutes.
- 2
Prepare the filling: In a bowl, combine ground meat, finely chopped onion, chopped parsley, allspice, Aleppo pepper, black pepper, and kosher salt. Mix well until thoroughly combined.
- 3
Form the manti: Roll out the dough thinly (about 1/16 inch thick) on a lightly floured surface. Cut into 1.5-inch squares. Place about 1/2 teaspoon of filling in the center of each square. Pinch opposite corners together to form a canoe shape, sealing the edges firmly.
- 4
Assemble for baking: Generously grease a baking dish with butter. Arrange the manti in a single layer, close together. Dot the tops with small pieces of butter.
- 5
Bake the manti: Preheat oven to 400°F (200°C). Bake for 10-15 minutes, or until the manti are lightly golden brown.
- 6
Prepare the broth: While manti are baking, heat olive oil in a saucepan over medium heat. Add crushed garlic and sauté until fragrant (about 30 seconds). Stir in tomato sauce and chicken broth. Season with salt and pepper. Bring to a simmer.
- 7
Finish cooking: Carefully pour the hot broth over the baked manti, ensuring they are about three-quarters submerged. Return to the oven and bake for another 10-15 minutes, or until most of the broth is absorbed and about 1/4 inch remains on the bottom.
- 8
Prepare the yogurt sauce: In a small bowl, whisk together plain yogurt and minced garlic. Season with a pinch of salt.
- 9
Serve: Ladle the manti and broth into individual bowls. Dollop with yogurt sauce and sprinkle with sumac.
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- âFor easier handling, keep the dough covered with a damp kitchen towel while you work.
- âIf the dough starts to dry out while forming the manti, dip your fingers in water to help seal the edges.
- âThe manti should be tender on the inside and slightly crisp on the outside.
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- Use ground lamb for a richer flavor.
- Add a pinch of cinnamon to the filling for a hint of sweetness.