Armenian Baked Manti
Tiny open beef dumplings baked in a honeycomb pattern and served with tomato broth and garlicky matsoni.
About This Dish
Armenian manti are unusually small, crisp-edged dumplings arranged closely in a baking dish before sauce is added.
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Stages
- Preparation70 min
- Cooking35 min
Step-by-Step Instructions
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1
Knead the flour, water, egg, and 7 g salt into a firm smooth dough. Cover and rest for 30 minutes.
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2
Mix the meat, onion, parsley, remaining salt, pepper, and paprika. Keep the filling refrigerated while rolling the dough.
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3
Roll the dough very thin and cut it into 3 cm squares. Place a small bead of filling on each and pinch two opposite sides, leaving the top open.
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4
Arrange the manti closely in a buttered baking dish. Brush with melted butter and bake at 210 °C for 20–25 minutes, until golden.
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5
Simmer the stock with tomato paste, pour enough around the manti to reach halfway up their sides, and bake for 10 minutes more. Serve with matsoni mixed with garlic.
