Manti is a traditional Asian dish. It is made of lamb, beef, or mutton, cut into small pieces, and boiled in a soup with vegetables. There are many different types of manti. Some are made with meatballs wrapped in dough and boiled in soup. Others are created with ground meat shaped into balls or logs before boiling them in the soup.
The Origin of Manti is not specific. Some people say that Manti was first introduced by the Uyghur people to China’s Imperial palace during the Qing dynasty (1644-1911). The dish was so popular that it soon became a staple food. Now that we know more about Manti and its origin, it is time to talk about manti’s ingredients in different regions.
If you like to try another dumpling recipe do not miss “Pelmeni Recipe; How to Make Russian Dumplings?“.
Types of Manti
As we told you before, manti’s recipe is not the same in all countries. The Turkish Manti is made with ground beef, onion, parsley, all-purpose flour, salt, and pepper. The Armenian Manti is made with lamb or beef and rice. The Uzbek Manti is made with lamb and rice.
Stick with us to find out how to make Turkish Manti and Armenian Manti. Now, let’s see how to make Turkish manti:
Turkish Manti Ingredients
- two cups flour
- salt and pepper to taste
- ½ teaspoon salt
- 2 onions, peeled
- 1 tablespoon red pepper flakes
- two eggs
- 1 tablespoon chopped garlic
- ½ pound ground beef
- ½ teaspoon water, or as needed
- 3 tablespoons vegetable oil
- 1 (8 ounces) receptacle plain yogurt
How to Make Turkish Manti?
Step 1: Make the Dough
Prepare a clean surface to make the dough. Mix flour and salt and dig in the middle and add the eggs. Knead by hand and mix all ingredients well. Gradually add water as you knead. Knead for 8-10 minutes to form a soft, cohesive dough. Cover it with a lid and set it aside for 35 minutes.
Step 2: Prepare the Meat
Set the shredded onions in a colander or sieve over a bowl, drain the juice and discard it. Mix the ground beef, onion, salt, and pepper, and using a spoon, mash the meat until well blended.
Step 3: Manti Filling
Roll out the manti dough with a rolling pin on the floured surface until it is about 1.5 mm thick. First, cut the dough into small squares that are 2 inches in size. Place chunks of the meat in the middle of each square. After this, fold together all four edges of the dough on top of the meat and press down on each section until the meat is completely covered.
Step 4: Manti’s Sauce
Put the oil and red pepper flakes in a small skillet and heat for a few minutes until the pepper flakes begin to color the oil. Do not allow them to burn. Combine the yogurt and garlic, and set them aside.
Step 5: Cook Them
Take a pot, pour a little water with salt and oil, put it on the heat until the water boils, put the manti pieces in boiling water, and cook them until the filling is no longer pink. The dough needs 20 to 25 minutes to cook.
How to Serve Turkish Dumplings?
For serving Manti like people from Turkey, place Manti dumplings on a platter. Spoon yogurt sauce over them and drizzle with hot pepper oil. Bon appetite! Our delicious food is ready!
Now it is time for the Armenian Manti recipe. Let us dive into it!
Ingredients (Armenian Manti)
- 1 pound or 450g lamb shanks or lamb neck slices
- 1/2 teaspoons or 4g Diamond Crystal kosher salt, divided; if using table salt, use half as much by volume or the same weight.
- 1 quart or 960ml low sodium chicken stock
- 5 medium garlic cloves, lightly crushed
- 1/4 cup or 60g tomato paste
For the Dough:
- 280g (2 cups) all-purpose flour
- 1/2 teaspoon salt
- 2 tablespoons or 28g unsalted butter
- 1/2 cup plus 1 tablespoon or 135ml water (add an extra teaspoon if rolling dough by hand)
- 1 large egg yolk or 15g
For Filling the Manti:
- 1 tablespoon fresh parsley leaves and tender stems, chopped
- 1/2 teaspoon Aleppo pepper (or you can add an additional 1 teaspoon paprika)
- 1/2 teaspoon salt
- 6 ounces or 170g ground lamb or 85% lean ground beef
- 1 teaspoon paprika
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon ground allspice
- 1 small onion or 170g, peeled and quartered
- 2 tablespoons extra-virgin olive oil
- 3 medium cloves garlic
- 2 medium garlic cloves, minced
- 1/2 teaspoon kosher salt
- 2 cups or 450g Greek yogurt
- 2 teaspoons Aleppo pepper (or you can add paprika )
- 2 teaspoons ground sumac
How to Make Armenian Manti Dumplings?
Step 1: Make the Dough
1. Here, we make the dough as introduced in the Turkish recipe. Prepare a clean surface to make the dough. Mix flour and salt and dig in the middle and add the eggs.
2. Knead by hand and mix all ingredients well. Knead the dough very gradually with a few tablespoons of water for 12 minutes or until the dough is soft and cohesive. Leave the dough covered with a damp cloth for about 35 minutes.
Step 2: Make the Broth
Put the lamb on a wire rack set on a rimmed baking sheet and sprinkle with 1 teaspoon salt evenly on all sides. Place it at room temperature for at least 30 minutes or up to two hours.
Step 3: Broth Ingredients
Mix the lamb, chicken broth, garlic, tomato paste, and 1/2 teaspoon of the remaining salt in a pressure cooker and stir well. Cook at high pressure for 40 minutes.
Step 4: Extract the Liquid
Strain the broth through a sieve in a clean, heat-resistant container and press on the solids to extract as much liquid as possible; add water as needed to yield a total of 3 cups of broth. Season with additional salt to taste. After transferring the lamb to a cutting board, allow the broth to cool to room temperature. Refrigerate the broth after it has cooled. Separate meat from bones in large pieces after the lamb is cool enough to handle; set the meat aside and discard bones.
Step 5: Manti Filling
Place onion, garlic, parsley, paprika, allspice, Aleppo pepper, salt, and pepper in a food processor, and process until smooth, scraping downsides of the bowl as needed, about 15 seconds. Chop up the lamb into small pieces and add to a food processor. Pulse eight to ten times for one second to combine (Beware not to overmix the ingredients as this will lead to an unappetizing, chewy filling.). The filling should be transferred to an airtight container and refrigerated until needed (the mixture may be prepared up to 24 hours in advance).
Step 6: Roll the Dough
Now, heat the oven to the desired temperature (177°C), coat two baking sheets with 1 tablespoon of olive oil each, and set them aside.
Roll out the manti dough with a rolling pin on the work surface until it is about 1.5 mm thick. First, cut the dough into 2-inch squares. Place a chunk of meat filling in the center of each square. Fold together all four edges of the dough on top of the meat and press down on each section until it is completely covered.
Step 7: Baking Time
Place the baking sheet of manti in the oven and bake until lightly and evenly golden brown, 25 to 30 minutes. Put the baking sheet into a wire rack and let it cool in an airy, well-ventilated space.
Step 8: Yogurt-Garlic Sauce
Using a fork, mash garlic and salt to a rough paste on a cutting board. Combine yogurt, dried mint, and garlic in a small bowl and whisk until evenly combined. Put the covered sauce in the fridge until needed.
How to Serve Armenian Manti?
Put the Manti tray back into the oven and pour some broth over it to cover all of them (just enough liquid should come to the top edge). Leave them for a minute to absorb the liquid, then take them out of the oven. Enjoy your Manti with the yogurt-garlic sauce you have prepared!
Do not forget to make these recipes and share your final result. If you also have any related questions about the Manti recipe, please do not hesitate to ask.