Manti traditional Armenian recipe I learned to make from a young age from the mother of a dear friend of Armenian origins, Elena, that’s the name of my friend’s mom, today she is 88 years old and she prepares them for the whole family. However, she makes them as I present them to you today, in a larger version, because real manti are very tiny ravioli baked in the oven but really tiny.
She and we, however, make them a bit larger so that they can be eaten by hand and without tomato sauces and yogurt as they are still made in Armenia.
At least once you must try this real delicacy, they don’t require great culinary skills, only in closing them like a boat pinching the two ends of the pasta squares, you’ll see that you’ll fall in love with these little treasures.
Below I leave you other recipes with meat to eat with your hands and not only, and then we go right under the photo to discover how to prepare Manti traditional Armenian recipe!!
- Difficulty: Medium
- Cost: Cheap
- Preparation time: 30 Minutes
- Portions: 4 People
- Cooking methods: Oven, Electric Oven
- Cuisine: Armenian
- Seasonality: All seasons
Ingredients to prepare Manti traditional Armenian recipe
- 1.5 cups all-purpose flour
- 1 egg
- 1/3 cup water
- 2 tablespoons butter (melted)
- 1 pinch salt
- 10.5 oz ground beef (or lamb)
- 2 onions
- 4 tablespoons parsley
- 2 cloves garlic
- 2 pinches salt
Preparation
Start by preparing the dough, knead the flour with the melted butter, water, and egg until you have a nice smooth and consistent ball, season with a pinch of salt and work it on the board for a few minutes.
Cover with plastic wrap and let it rest for 30 minutes.In the meantime, prepare the filling for the traditional Armenian manti, in a bowl place the ground meat, I usually use half beef and half lamb, season it with salt and pepper, the chopped parsley.
Chop the onion and garlic very finely and add it to the ground meat, mix well and set aside.
Once the dough has rested, roll it out into a thin sheet 1/16 inch, cut out squares about 2 or 2.5 inches.
Ideally, it would be much smaller, but to start you can try to make them large.
Preheat the static oven to 390°F and stuff each dough square with a generous spoonful of filling, take the edges of the square with your two hands and pinch them upwards to close them like a canoe.
This is the typical shape of manti traditional Armenian recipe, closed at the sides and open in the middle to show the filling.
Bake them in a hot oven on the central shelf on a baking tray lined with parchment paper for at least 25 minutes, they should be golden on the surface and the meat well dry.
Remove them from the oven, let them rest for 5 minutes, bring them to the table.
How to store Manti traditional Armenian recipe
Manti traditional Armenian recipe can be stored in the refrigerator in an airtight container for 2 days.
You can freeze the manti and before eating them let them defrost in the fridge and heat them in the oven for 10 minutes.
Other recipes
If you want to see more recipes RETURN TO HOME
