Manti

Name: Manti
Yield: 2 servings
Cuisine: Armenian
Ingredients: 2 cups all-purpose flour; 1 large egg; ½ cup water, plus more as needed; 1 teaspoon salt, divided; 300g ground lamb or beef; 1 medium onion, very finely grated or minced; 1 teaspoon sweet paprika; ½ teaspoon ground black pepper; 3–4 cloves garlic, minced; 1 cup plain full-fat yogurt; 3 tablespoons butter; 2 tablespoons tomato paste (optional, for sauce)

Մանթի/mahn-TEE/

About this dish

Manti are small, pinched dumplings filled with spiced ground meat, traditionally served with yogurt and butter or tomato-based sauces. They are a beloved staple of Armenian cuisine, often associated with family gatherings and festive occasions.

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Ingredients

🌾2 cups all-purpose flour

🥚1 large egg

💧½ cup water, plus more as needed

🧂1 teaspoon salt, divided

🥩300g ground lamb or beef

🧅1 medium onion, very finely grated or minced

🌶️1 teaspoon sweet paprika

🫙½ teaspoon ground black pepper

🧄3–4 cloves garlic, minced

🥛1 cup plain full-fat yogurt

🧈3 tablespoons butter

🍅2 tablespoons tomato paste (optional, for sauce)

Method

Serves 2

Make the dough by combining the flour and half the salt in a bowl, then making a well in the centre. Add the egg and water and mix until a shaggy dough forms. Knead on a lightly floured surface for 8–10 minutes until smooth and elastic. Wrap and rest for at least 30 minutes.

Prepare the filling by combining the ground meat, grated onion, paprika, black pepper, and remaining salt. Mix well until evenly combined. The mixture should be fairly fine-textured so it cooks through in the small dumplings.

Roll the dough out on a floured surface to about 2mm thickness. Cut into small squares roughly 3–4cm across.

Place a small amount of filling (about half a teaspoon) in the centre of each square. Pinch the two opposite corners of the square up and together over the filling, then pinch the remaining corners to seal, forming a small boat or parcel shape. Press all seams firmly to ensure they hold.

Arrange the assembled manti close together on a lightly buttered baking tray. Bake in an oven preheated to 200°C (390°F) for 15–20 minutes, until the dumplings are golden and slightly crisp at the edges.

Meanwhile, warm the broth in a saucepan. Once the manti are baked, transfer them to the broth and simmer gently for 5–8 minutes until cooked through and slightly softened.

Prepare the toppings: mix the minced garlic into the yogurt and season with salt. In a small pan, melt the butter and stir in a pinch of paprika until fragrant. If using, thin the tomato paste with a little hot water or broth to make a light sauce.

Serve the manti in shallow bowls with a spoonful of garlic yogurt, a drizzle of paprika butter, and tomato sauce if desired.

✓ What Makes it Authentic

Manti are found across a broad swath of cuisines from Central Asia through the Caucasus and into the Middle East, and the Armenian version holds a particularly cherished place in the culinary traditions of Armenian communities both in Armenia and in the diaspora. In Armenian cooking, the dumplings are typically small, boat-shaped or pinched closed, and are often baked before being served in broth or topped with garlic yogurt and melted butter with paprika. The dish is considered a labor of love, traditionally made communally and reserved for special occasions.

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