Manti Armenian
Armenia's most celebrated dish. The open-top distinguishes Armenian manti from the closed Turkish manti.
Armenian baked lamb dumplings — tiny open-topped boats of thin dough filled with spiced lamb mince, baked until crispy, served with yogurt and paprika butter.
Ingredients
Method
Make dough. Rest 30 minutes. Roll very thin. Cut small squares.
Mix lamb with onion, cumin and paprika. Place a small amount on each square.
Pinch sides up to form open boats — do not close the top. Place on buttered trays.
Bake at 200°C for 20-25 minutes until crispy. Serve with yogurt and paprika butter.
Manti should be very small — thumb-sized. Large manti are a beginner's mistake.
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