Photograph of the finished Manti Armenian

Middle East · Manti nướng chan nước dùng Armenia

Manti Armenian

2 hr 20 min Hands-on time + 40 min waiting
HardDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Flour Flour 720 g
  • Photograph of Lamb Lamb 800 g
  • Photograph of Onion Onion 2
  • Photograph of Unsweetened yogurt Unsweetened yogurt 800 g
  • Photograph of Garlic Garlic 24 cloves
  • Photograph of Thick tomato passata Thick tomato passata 140 g
  • Photograph of Unsalted butter Unsalted butter 180 g
  • Photograph of Parsley Parsley 100 g
  • Photograph of Chicken broth Chicken broth 1.6 l
  • Photograph of Red chilli powder Red chilli powder 32 g

Method

  1. 1 Knead the flour with water and salt for 12 minutes, then let it rest for 40 minutes and roll it out to a thickness of 1 mm.
  2. 2 Cut into 4 cm squares, then place the minced lamb filling with onion inside and fold the two edges to form an open boat shape.
  3. 3 Leaving the top open is a hallmark of Armenian manti; the exposed filling will brown in the oven.
  4. 4 Arrange the boats closely together in the baking tray, brush with melted butter, and bake at 200 degrees for 22 minutes.
  5. 5 Pour the hot chicken broth with tomato sauce into the baking tray, filling it only one-third full, then bake for another 8 minutes.
  6. 6 Ladle into a bowl, pour in the remaining broth, and top with garlic yogurt and chili butter.

With an appliance

  • Air fryer 1 hr 56 min

    Replace step 4: spray butter onto the manti boats, run the steamer at 215 degrees for 14 minutes and rotate the tray after 7 minutes; the exposed side browns too quickly, divide the batch if the tray doesn't fit, then continue adding water as in step 5.

Start cooking