Manti is one of Armenia's most beloved dishes — and one of the most labor-intensive. But the result is so worth it. Tiny open-faced dumplings, packed with seasoned lamb and onion, baked until the edges turn crispy, then smothered in garlicky yogurt and drizzled with paprika-infused butter.
Ingredients
Dough: 2 cups flour, ½ tsp salt, 1 egg, ½ cup warm water.
Filling: ½ lb ground lamb, 1 small onion (grated), 1 tsp salt, ½ tsp black pepper, ½ tsp allspice, ¼ tsp cinnamon, 2 tbsp parsley.
To serve: 1 cup yogurt, 2 cloves garlic, 3 tbsp butter, 1 tsp paprika, fresh mint.
Make the dough
Mix flour and salt. Add egg and warm water, knead until firm and smooth. Rest 30 minutes covered.
Fill and shape
Roll dough thin (2mm). Cut into 1.5-inch squares. Add a tiny bit of filling to each, pinch corners to form open boat shapes. Place close together on a buttered baking sheet.
Bake and serve
Brush with melted butter, bake at 400°F for 15–18 minutes until golden. Mix yogurt with garlic and salt. Melt butter with paprika. Pour yogurt over manti, drizzle with paprika butter, finish with fresh mint. Eat immediately.