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Armenian manti in an enameled dutch oven topped with yogurt and garlic pepper oil.

Armenian Manti

This authentic Armenian manti is made with lamb or beef dumplings, a flavorful broth, and a yogurt and garlic pepper drizzle.
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Prep Time 1 hour 30 minutes
Cook Time 25 minutes
Servings: 6
Course: Main Course
Cuisine: Armenian
Ingredients Method

Ingredients
  

Dough
  • 3 cups all-purpose flour plus extra for dusting
  • 1 large egg
  • 2 tablespoons olive oil
  • ¾ cup warm water adjust as needed for pliability
  • ¾ teaspoon table salt
Filling
  • 1 pound lean ground lamb or beef
  • 1 medium onion finely minced
  • ¼ cup flat-leaf parsley finely chopped
  • ¼ teaspoon ground allspice
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
Broth
  • 4 cups chicken broth
  • 2 tablespoons tomato sauce
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon smoked paprika
  • 1 small bay leaf
Hot Pepper Drizzle
  • 1-2 tablespoons olive oil
  • 1-2 teaspoons Aleppo pepper or chili flakes for more heat
  • 1 small garlic clove minced (optional)
  • Salt to taste
Yogurt Topping
  • 2 c whole fat Greek yogurt or plain yogurt

Method
 

Make the Dough
  1. Combine flour, salt, olive oil, water and eggs in food processor and pulse until it comes together. Alternatively, mix flour and salt in a large bowl. Make a well in the center, add the egg and olive oil. Gradually add warm water while mixing until the dough comes together. Knead for 10 minutes until smooth and elastic.
  2. Cover and let rest for 30 minutes.
Prepare the Filling
  1. Wash and mince the fresh parsley and finely chop the onion. Then mix ground lamb or beef, onion, parsley, allspice, salt, and pepper in a bowl.
Form the Manti
  1. Roll the dough thin (about 1/16 inch). Cut into 1½–2 inch squares. Add ½ teaspoon filling to the center of each square. Pinch opposite corners to form a canoe shape.
Bake the Manti
  1. Preheat oven to 375°F (190°C). Grease a Dutch oven or baking dish with butter. Place manti in a single layer.
  2. Bake uncovered for 20–30 minutes until golden.
Make the Broth
  1. Simmer chicken broth, tomato sauce, olive oil, salt, pepper, smoked paprika, and a bay leaf in a saucepan.
  2. Pour hot broth over baked manti, ensuring they’re partly submerged.
  3. Bake uncovered for another 5 minutes.
Hot Pepper Drizzle
  1. Heat olive oil in a small pan. Stir in Aleppo pepper or chili flakes and garlic. Let cook for 30 seconds. Add a pinch of salt.
Serve
  1. Serve the manti in bowls or from the dish. Top with yogurt and drizzle with hot pepper oil.

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