Lunches
Armenian Manti with Garlic Yogurt
Ingredients
- - 300g (10.5oz) plain flour (2 1/4 cups), plus extra for dusting
- - 1 egg
- - 120ml (1/2 cup) water
- - 1/2 tsp salt
- - 250g (9oz) minced lamb or beef
- - 1 small onion, grated
- - 1/2 tsp ground black pepper
- - 1/2 tsp paprika
- - 500ml (2 cups) beef or chicken stock
- - 2 tbsp butter, melted
- - 250g (1 cup) plain yogurt
- - 2 garlic cloves, crushed
- - 1 tsp dried mint
- - 1 tsp sumac, for serving
Method
- Make the dough by combining flour, egg, water and salt into a firm dough; knead 8 minutes, rest 30 minutes covered.
- Mix the minced meat with grated onion, pepper and paprika for the filling.
- Roll the dough thin and cut into small squares (about 3cm/1.2in).
- Place a small amount of filling in the centre of each square and pinch into a boat shape, leaving the top open.
- Arrange on a buttered baking tray and bake at 200C (400F) for 15-20 minutes until edges are golden.
- Transfer the baked manti to a saucepan, cover with hot stock, and simmer gently for 10 minutes.
- Whisk yogurt with crushed garlic.
- Ladle manti with broth into bowls, top generously with garlic yogurt, melted butter and a dusting of sumac.
Introduction: Manti are tiny boat-shaped dumplings filled with spiced minced lamb or beef, baked until the edges crisp before being simmered in broth and finished with garlicky yogurt.
Cultural Background: Manti are tiny boat-shaped dumplings filled with spiced minced lamb or beef, baked until the edges crisp before being simmered in broth and finished with garlicky yogurt. Brought into Armenian cuisine through centuries of Silk Road and Ottoman-era exchange, manti-making became a communal kitchen activity, with families pinching hundreds of tiny dumplings together for gatherings. It remains a beloved weekend lunch across Armenia.
Tips: Keep unused dough covered with a damp cloth to prevent drying while shaping the rest. Baking before boiling gives manti their signature crisp-edged texture rather than the softer boiled version found in neighbouring cuisines.
Variations: Vegetarian version: substitute the meat filling with finely diced mushrooms and walnuts sautéed with onion and paprika. Add a drizzle of chili-infused butter (typical in southern regions) for a spicier finish.
Storage: Uncooked manti freeze well for up to 2 months on a floured tray, then transferred to a bag. Cooked manti keep refrigerated for 2 days.
Reheating: Reheat gently in a saucepan with a splash of stock over low heat; avoid microwaving as it can toughen the dumplings.
Nutrition: Per serving (of 4): approx. 480 kcal, 24g protein, 22g fat, 45g carbohydrates, 2g fibre.
FAQs:
Q: Why bake manti before simmering? A: Baking first firms the dough and browns the edges, giving Armenian manti their characteristic texture, distinct from boiled Central Asian versions. Q: Can I make the dough ahead? A: Yes, the dough can rest, covered, in the refrigerator for up to 24 hours.
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