Manti – Armenian Dish

Manti is a typical Armenian dish made up of very little meat boat pies with tomato-based broth on top and then and garlic yogurt is spooned over it and finally you sprinkle sumac and pepper. Very delicious. This dish can also be found in Turkish cuisine and is cooked in a very similar way.


I did not make this dish. Let’s be honest from the beginning! Peggy did. And this is what she did:

For the little meat boats:

– 1 kg of all-purpose flour
– 2 cups of yogurt
– A pinch of salt

– 500g of minced meat
– Salt and pepper

For the tomato-based broth:

– 4 Tbsp tomato paste dissolved in 2.5 cups of water- 1 Tbsp butter

For the topping:

– Plain yogurt with crushed garlic and salt



Mix the flour with the yogurt to knead a dough that is soft but not sticky. You might need a little less yogurt or a little more, so gradually add the yogurt to the flour. Keep the dough aside.

The filling: in a bowl, mix the meat with the onion and season with salt and pepper.

To make the tiny meat boats (smaller than a teaspoon), roll out the dough on a floured surface and with a knife cut out long strips not wider than 2.5 cm and then cut eat strip into little squares of 2cmx2cm. On each square, place a little piece of meat from the filling you made and then with you index finger and thumb bring each two adjacent sides of the squares together to close the boat. After you make all the boats (they will take time!), line them on a cookie tray or a baking tray and refrigerate while you make the tomato broth.

Preheat the oven to 350F.

Broth: In a deep sauce, melt the butter then add the tomato paste in water and season with salt. Bring to boil then cover and simmer for about 20 minutes, until the broth thickens and turns darker in color.

While the tomato broth is cooking, pop the little boats into the oven. Take the tray out when the dough turns golden and the meat has cooked.

To serve the manti, place the dough in a plate, pour the tomato broth over and then spoon a layer of the garlic-yogurt you prepared. Finally, sprinkle sumac and pepper and serve hot.


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