Entree: Armenia – Armenian Diaspora Classics – Մանթի Manti (Dumplings)

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 1 hr

Cook 35 min

Additional 30 min

Total 1 hr 35 min

Ingredients

- 3 cups (375 g) all-purpose flour, plus extra for dusting
- 1 large egg, approx. 50 g
- 1/2 cup (120 ml) warm water, plus more as needed
- 1 tsp (6 g) kosher salt for dough
- 1 lb (454 g) ground lamb
- 2 medium onions, approx. 10 oz (280 g) total, finely grated or minced
- 1 tsp (5 g) ground cumin
- 1/2 tsp (1 g) ground black pepper
- 1 1/2 tsp (8 g) kosher salt for filling, adjust to taste
- 2 tbsp (30 ml) vegetable oil
- 1 14-oz can (400 g) crushed tomatoes or 1 1/2 cups (360 ml) tomato sauce
- 4 tbsp (56 g) unsalted butter, melted
- 1 1/2 cups (360 g) plain yogurt
- 2 cloves garlic, minced (approx. 6 g)
- 1 tsp (2 g) sumac, for garnish
- 2 tbsp (8 g) fresh parsley, chopped, for garnish
- 1/4 tsp (0.5 g) red pepper flakes (optional)

Instructions

1. For the dough: in a large bowl combine flour and 1 tsp (6 g) salt. Make a well, add the egg and 1/2 cup (120 ml) warm water, and mix until a shaggy dough forms. Knead on a lightly floured surface 8–10 minutes until smooth and elastic; add a tablespoon of water if too dry or a little flour if too sticky. Cover and let rest 30 minutes.
2. Meanwhile make the filling: in a bowl mix ground lamb, grated onion (squeeze out excess liquid if very wet), 1 1/2 tsp (8 g) salt, 1 tsp (5 g) ground cumin, and 1/2 tsp (1 g) black pepper until well combined. Refrigerate until ready to assemble.
3. Prepare sauces: combine crushed tomatoes or tomato sauce with melted butter and 1/4 tsp (1 g) salt in a small bowl; set aside. In another bowl mix plain yogurt, minced garlic, and a pinch of salt; chill until serving.
4. Roll the dough thin: divide rested dough into 2 portions. On a floured surface roll one portion into a thin sheet about 1/16 inch (1–2 mm) thick. Trim edges. Using a sharp knife or pastry wheel, cut into roughly 1 1/2-inch (4 cm) squares.
5. Assemble manti: place about 1/2 tsp (approx. 2–3 g) of lamb filling in the center of each square. Fold each square by bringing two opposite corners together and pinching to seal, forming a small pouch or small parcel; you can also fold into little rectangles or triangles — aim for uniform 1–1.5 inch (2.5–4 cm) dumplings.
6. Arrange assembled manti tightly on a shallow baking sheet or ovenproof tray in a single layer. Spoon the tomato-butter sauce evenly over the dumplings so it covers them lightly.
7. Bake in a preheated oven at 375°F (190°C) for 30–35 minutes, until dumplings are cooked through and tops are lightly browned. If edges begin to dry, cover loosely with foil.
8. To serve: place manti on a serving platter, spoon garlic-yogurt over or alongside, drizzle additional melted butter or pan juices if desired, and sprinkle with sumac, chopped parsley, and optional red pepper flakes. Serve hot.