Entree: Armenia – Yerevan & Central Armenia – Մանթի ➤ Manti (Small meat-filled dumplings traditionally served with garlic yogurt and a tomato-butter sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 40 min

Cook 35 min

Additional 30 min

Total 1 hr 15 min

Ingredients

- Dough:
- 3 cups (360 g) all-purpose flour
- 1 tsp (5 g) salt
- 1 large egg
- 3/4 cup (180 ml) warm water, plus extra as needed
- Filling:
- 1 lb (454 g) ground lamb
- 1 medium onion, finely chopped, approx. 6 oz (170 g)
- 1 tsp (5 g) salt
- 1/2 tsp (1 g) ground black pepper
- 1 tsp (2 g) ground cumin
- 1 tbsp (15 ml) vegetable oil
- Sauce and toppings:
- 2 cups (480 g) plain yogurt
- 2 garlic cloves, minced
- 1 cup (250 ml) tomato sauce or strained tomatoes
- 4 tbsp (60 g) unsalted butter
- 1/2 tsp (1 g) smoked paprika or Aleppo pepper
- 1/2 tsp (1 g) salt for yogurt
- Fresh chopped parsley for garnish
- 1–2 tbsp (15–30 ml) water to thin sauces as needed

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Make the dough: in a bowl combine flour and 1 tsp (5 ml) salt. Stir in the egg and warm water, mixing until a firm dough forms. Knead on a lightly floured surface 6–8 minutes until smooth and elastic. Cover with plastic and let rest 30 minutes.
2. Prepare the filling: heat 1 tbsp (15 ml) vegetable oil in a skillet over medium heat, add chopped onion and cook until softened and translucent, about 5 minutes. Cool slightly, then mix with ground lamb, 1 tsp (5 ml) salt, 1/2 tsp (2.5 ml) pepper, and 1 tsp (5 ml) cumin until well combined.
3. Roll and cut dough: divide rested dough into 2 pieces. Roll each piece very thin on a floured surface to about 1/16 inch (1–2 mm). Cut into 2.5–3 inch (6–8 cm) squares.
4. Assemble manti: place about 1 tsp (5 ml) of filling in the center of each square. Pinch opposite corners together over the filling to form a small purse or twist and seal into a small boat-shape so the filling is enclosed and a small opening remains on top.
5. Arrange for baking: place manti seam-side down on a lightly oiled baking sheet or in a shallow ovenproof dish so they are not touching. Brush tops lightly with oil or water to prevent drying.
6. Bake: preheat oven to 400°F (200°C). Bake manti 20–30 minutes until dough is cooked through and bottoms are lightly crisped.
7. Make sauces: while manti bake, mix yogurt with minced garlic and 1/2 tsp (2.5 ml) salt; thin with 1–2 tbsp (15–30 ml) water if needed to a spoonable consistency. In a small saucepan melt butter over low heat, stir in tomato sauce and smoked paprika, simmer 3–4 minutes, adjust salt.
8. Serve: arrange baked manti on a platter, spoon garlic yogurt over them, then drizzle the hot tomato-butter sauce on top. Garnish with chopped parsley and serve immediately.

1. Make the dough: in a bowl combine flour and 1 tsp salt. Stir in the egg and warm water, mixing until a firm dough forms. Knead on a lightly floured surface 6–8 minutes until smooth and elastic. Cover with plastic and let rest 30 minutes.
2. Prepare the filling: heat 1 tbsp vegetable oil in a skillet over medium heat, add chopped onion and cook until softened and translucent, about 5 minutes. Cool slightly, then mix with ground lamb, 1 tsp salt, 1/2 tsp pepper, and 1 tsp cumin until well combined.
3. Roll and cut dough: divide rested dough into 2 pieces. Roll each piece very thin on a floured surface to about 1/16 inch (1–2 mm). Cut into 2.5–3 inch (6–8 cm) squares.
4. Assemble manti: place about 1 tsp of filling in the center of each square. Pinch opposite corners together over the filling to form a small purse or twist and seal into a small boat-shape so the filling is enclosed and a small opening remains on top.
5. Arrange for baking: place manti seam-side down on a lightly oiled baking sheet or in a shallow ovenproof dish so they are not touching. Brush tops lightly with oil or water to prevent drying.
6. Bake: preheat oven to 400°F (200°C). Bake manti 20–30 minutes until dough is cooked through and bottoms are lightly crisped.
7. Make sauces: while manti bake, mix yogurt with minced garlic and 1/2 tsp salt; thin with 1–2 tbsp (15–30 ml) water if needed to a spoonable consistency. In a small saucepan melt butter over low heat, stir in tomato sauce and smoked paprika, simmer 3–4 minutes, adjust salt.
8. Serve: arrange baked manti on a platter, spoon garlic yogurt over them, then drizzle the hot tomato-butter sauce on top. Garnish with chopped parsley and serve immediately.