Manti is a type of stuffed dumpling that is popular in Central Asian, Middle Eastern and Eastern European countries. It has various variations depending on the region, but the basic concept always remains the same: a dough wrapper is filled with a mixture of meat, spices and sometimes vegetables and it’s extremely tasty.
Manti can be boiled, stewed or baked. Baking is the typical method of preparation for Armenian cuisine. In Armenia, you can find both standalone dumplings and dumplings served with yogurt in a clear broth. Such a dish is then called “mantapour”. I fell in love with mantapour in Armenia. The combination of crispy dumplings, broth and slightly sour yogurt is perfect.
Making manti is not complicated, but it is labor-intensive. The dough for manti is rolled out thinly and cut into squares or circles. The filling is placed in the center and the dough is folded to create a pocket. The shape can vary; some manti look like small boats, others resemble pouches and others are perfectly sealed.
The best manti in Yerevan
I always had manti whenever possible. Some of the best, in my opinion, are made at the Yerevan restaurant Anteb. A golden-baked portion of dumplings in a strong chicken broth, complemented by Armenian yogurt matsun and the sumac spice, cost 2,400 AMD, approx. 6 EUR.
Manti is a delicious dish, and I definitely recommend trying its Armenian baked variant.
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