Armenian
Manti
Armenian manti are tiny open-faced dumplings filled with spiced meat, baked until crisp, then softened with hot broth. They are served with cool garlic madzoon and a warm Aleppo pepper butter.
Watch it madeHeghineh Cooking Show · 10:44
Ingredients
- All-purpose flour1 cup, plus more for dusting
- Large egg1
- Water2 to 3 tbsp
- Fine salt3/4 tsp, divided
- Ground lamb or beef150g
- Yellow onion1/2 small, very finely minced or grated
- Fresh parsley1 tbsp, finely chopped
- Ground black pepper1/4 tsp
- Ground allspice1/8 tsp
- Unsalted butter1 1/2 tbsp, divided
- Hot beef or chicken broth1 1/2 cups
- Plain Armenian madzoon or thick plain yogurt3/4 cup
- Garlic1 small clove, crushed
- Aleppo pepper or mild paprika1 tsp
- Dried mint or sumac1/2 tsp, optional
Method
- Mix the flour, egg, 1/4 tsp salt, and 2 tbsp water in a bowl until a firm dough forms, adding the remaining water only if needed.
- Knead the dough on a lightly floured surface for 6 to 8 minutes until smooth, then cover and rest for 30 minutes.
- Combine the ground meat, onion, parsley, 1/2 tsp salt, black pepper, and allspice until evenly mixed.
- Heat the oven to 400°F / 200°C and butter a small baking dish with 1/2 tbsp butter.
- Roll the dough very thin, about 1/16 inch thick, and cut it into 1 1/4 inch squares.
- Place a small pinch of meat filling in the center of each square.
- Pinch the two opposite sides of each square together around the meat to make a tiny canoe shape with the filling exposed on top.
- Arrange the manti tightly in the buttered dish, open side up, so they support one another.
- Bake for 18 to 22 minutes until the dough edges are golden and the meat is cooked.
- Pour the hot broth over the baked manti and return the dish to the oven for 8 to 10 minutes, until the dumplings absorb some broth but still keep crisp edges.
- Stir the madzoon with the crushed garlic and a pinch of salt.
- Melt the remaining 1 tbsp butter in a small pan, stir in the Aleppo pepper, and remove from the heat.
- Serve the manti in shallow bowls with some broth, spoon garlic madzoon over the top, drizzle with pepper butter, and finish with dried mint or sumac if using.
Common questions
Can I substitute the lamb with beef, turkey, or another filling meat?
Yes. Ground beef works well and is the easiest swap. For a lighter version, use ground turkey or chicken, but add a little extra onion or butter for moisture since lean meats can dry out during baking.
How do I keep the dough thin without tearing while shaping the manti?
Let the dough rest fully, then roll it gradually from the center outward on a lightly floured surface. If it shrinks or tears, stop and rest it 5–10 minutes; overworked dough is the main problem.
What are the most common mistakes when making manti?
Common mistakes are dough that’s too wet, filling that’s too bulky, and spacing the manti too far apart in the dish. Also avoid under-seasoning the meat and baking too long, which can dry out the dumplings.
How should I store leftover manti, and can I freeze them before baking?
Store baked manti in the refrigerator for up to 3 days. To freeze, arrange unbaked manti on a tray until firm, then transfer to a bag; bake from frozen, adding a few extra minutes.
What’s the best way to serve manti, and can I make the broth sauce ahead?
Serve hot manti topped with warm broth and a spoonful of garlicky yogurt, then finish with melted butter and Aleppo pepper. The broth and yogurt sauce can be made a day ahead and gently reheated.