Tiny boat-shaped dumplings filled with spiced beef, baked until golden, then drenched in garlic yogurt and topped with sumac-spiked tomato sauce. These miniature masterpieces are a testament to Armenian culinary artistry.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Instructions
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1
Make dough by mixing flour, eggs, water, and salt. Knead for 10 minutes until smooth and elastic. Rest covered for 30 minutes.
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2
Mix ground beef with finely diced onion, allspice, pepper, and salt until well combined.
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3
Roll dough very thin and cut into 3cm squares. Place a small amount of filling on each square.
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4
Pinch corners upward to form open boat shapes, sealing the sides but leaving the top open.
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5
Arrange manti on a greased baking sheet. Bake at 190C for 15-20 minutes until dough is golden and crisp.
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6
Serve topped with warm garlic yogurt sauce, then drizzle with tomato-sumac butter sauce and sprinkle with dried mint.
Did You Know?
Armenian tradition says that a good cook should be able to fit 40 manti onto a single spoon, reflecting how tiny and delicate the dumplings should be.
Chef's Notes
Equipment Tips
- rolling pin
- baking sheet
- saucepan
- mixing bowl
Garnishing
dried mint, sumac
Accompaniments
garlic yogurt, tomato sauce
The Story Behind Մանdelays
Manti are believed to have traveled westward along the Silk Road, but Armenian cooks made them uniquely their own with the distinctive open-top boat shape and the two-sauce serving style. Unlike Turkish or Central Asian versions, Armenian manti are baked rather than boiled, giving them a crispy exterior that contrasts beautifully with the saucy toppings. Families often gather to make manti together, with the labor-intensive folding process turning meal preparation into a social event spanning generations.
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