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 simmered briefly in warm broth and smothered in garlicky yogurt with a drizzle of paprika-infused butter.
Ingredients
- Dough: 2½ cups all-purpose flour, plus more for dusting
- 1 tsp salt
- 1 large egg
- ¾ cup warm water, plus more as needed
- Filling: 1 lb ground lamb (or lamb-beef blend)
- 1 medium onion, finely grated
- 1½ tsp salt
- ½ tsp black pepper
- 1 tsp ground allspice
- ¼ tsp cinnamon
- 3 tbsp fresh parsley, finely chopped
- To bake & serve: 8 tbsp butter (4 tbsp melted for brushing, 4 tbsp for paprika butter)
- 3 cups chicken broth, warmed
- 1½ cups plain yogurt
- 3 cloves garlic, minced
- ½ tsp salt
- 1½ tsp paprika
- Fresh mint or sumac, for garnish
Instructions
- Make the dough. In a large bowl, whisk together the flour and salt. Make a well in the center, add the egg and warm water, and mix until a shaggy dough forms. Knead on a floured surface 8–10 minutes until smooth and elastic, adding water 1 tbsp at a time if it feels dry. Cover with a damp towel and rest at room temperature 30 minutes.
- Mix the filling. While the dough rests, combine the lamb, grated onion, salt, pepper, allspice, cinnamon, and parsley in a bowl. Mix by hand until evenly distributed and slightly sticky, about 1 minute. Refrigerate covered until ready to use.
- Roll the dough thin. Divide the dough into 4 portions, keeping the ones you're not using covered. Roll one portion at a time until paper-thin, about 1/16 inch (2mm) — you should almost be able to see your hand through it. Cut into 1.5-inch squares with a knife or pizza cutter, roughly 10–12 per portion.
- Fill and shape the boats. Place a scant ½ tsp of filling in the center of each square. Pinch two opposite corners up and together tightly to seal at the top, leaving the two ends open like a tiny canoe — this classic open shape is what lets the broth and butter soak in later.
- Arrange and brush with butter. Place the shaped manti close together (touching is fine) in a generously buttered baking sheet or roasting pan. Brush the tops generously with 4 tbsp melted butter.
- Bake until golden. Bake in a preheated 400°F oven for 15–20 minutes, until the tops are deep golden brown and the edges are crisp. Rotate the pan halfway through for even browning.
- Simmer briefly in broth. Pour the warm broth directly over the baked manti in the pan — enough to reach about halfway up the sides. Return to the oven (or a low stovetop burner) for 5–8 minutes, until the manti soften slightly at the base and soak up some broth while staying crisp on top.
- Make the toppings and serve. Whisk the yogurt with the minced garlic and ½ tsp salt. In a small pan, melt the remaining 4 tbsp butter with the paprika until fragrant, about 1 minute. Ladle manti into bowls with a little of the broth, top generously with garlic yogurt, drizzle with paprika butter, and finish with fresh mint or sumac. Serve immediately while hot.
Tips for the Best Manti
Roll the dough as thin as you can manage without tearing — thick dough makes the manti doughy instead of delicate. Manti also freezes beautifully: shape them, freeze uncooked on a tray until solid, then transfer to a bag and bake straight from frozen, adding a few extra minutes in the oven.