Attention dumpling lovers! Ever wished for dumplings shaped like boats, where you can see the delicious filling inside? Then you need to try Armenian Manti! These delectable dumplings are traditionally filled with ground beef or lamb.
While Manti are typically served with a yogurt sauce, those who follow kosher dietary laws can enjoy them with a flavorful tahini-based sauce instead. Tahini, a sesame seed paste, creates a rich and nutty sauce that perfectly complements the savory filling.
Ingredients
Servings 10
For the dough:
- 3 ⅓ cup all-purpose flour 467 g
- 1 ½ teaspoon salt
- 1 ⅓ cup water
- 4 tablespoons olive oil
For the meat filling:
- 1 ⅓ pounds ground meat mix of lamb and beef is ideal, 600 g
- 1 medium onion grated
- ¼ cup chopped parsley
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon sweet paprika
- 1/2 teaspoon cinnamon
- 1 tablespoon silan/date honey
For tomato sauce:
- 1 ½ cups boiling water
- 3 tablespoons tomato paste
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For chili garlic sauce:
- 1/3 cup olive oil
- 3 garlic cloves crushed
- 1 teaspoon dried mint
- 1 teaspoon ground chili
- A handful of chopped parsley for garnish
To serve:
- Tahini paste
- Tomato sauce rich and thick for serving
Nutritional Facts
Nutrition Facts
Armenian Dumplings/Manti
Amount per Serving
Calories
4369
% Daily Value*
Fat
254
g
391
%
Saturated Fat
65
g
406
%
Trans Fat
7
g
Polyunsaturated Fat
19
g
Monounsaturated Fat
147
g
Cholesterol
429
mg
143
%
Sodium
7857
mg
342
%
Potassium
2977
mg
85
%
Carbohydrates
363
g
121
%
Fiber
18
g
75
%
Sugar
29
g
32
%
Protein
152
g
304
%
Vitamin A
3641
IU
73
%
Vitamin C
42
mg
51
%
Calcium
313
mg
31
%
Iron
36
mg
200
%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
For the dough:
- In a large bowl combine flour, salt, water, and olive oil. Mix until it forms a uniform and elastic dough. If too sticky, add more flour as needed.
- Cover and leave to rest for 20-30 minutes.
Prepare the meat filling:
- In a separate bowl, combine meat, onion, parsley, salt, pepper, paprika, cinnamon and silan. Mix well. Form small meatballs weighing 12-13 grams.
Assemble and Bake:
- Divide dough into 3, flour a work surface and roll each part into a thin rectangle. It is important that the dough is not thick. Cut squares measuring 2-inches.
- Place a ball of meat in the middle of each square and close into a boat shape.
- Heat the oven to 390℉/200℃. Grease a 12-inch/34-cm diameter pan and place the dumplings in the pan. Brush the dumplings with olive oil and bake for about 25 minutes until golden.
Prepare the tomato sauce:
- In a small bowl mix the boiling water with tomato paste, salt and pepper.
- Remove the pan from the oven after 25 minutes and pour the sauce over the dumplings. Return to the oven for another 10 minutes.
Prepare the garlic sauce:
- Heat olive oil in a pan, add garlic, mint and chili and fry for a few seconds until the garlic turns golden, careful not to burn. Pour over dumplings.
