Baked manti or ravioli in Armenian
8 servings
120 minutes
Baked manti or Armenian ravioli is a refined dish of Armenian cuisine that combines crispy dough and aromatic meat filling. Their roots trace back to traditional recipes of Eastern peoples, but the unique baking technique gives them a special taste and texture. Inside is tender beef with spices and onions, creating a harmony of rich, slightly spicy flavor. Unlike classic manti, the baked ones have an appetizing golden crust, making them perfect for festive gatherings or cozy family dinners. Serving with matzoni or chicken broth adds softness and balances the richness of flavor. These ravioli are not just food but a heritage of taste traditions that reveal the diversity of Armenian cuisine.
1
For the filling, grind the beef in a meat grinder, add finely chopped onion. Season with salt and pepper to taste. Add red pepper and oil. Mix everything thoroughly and refrigerate for an hour.
- Beef: 500 g
- Onion: 1 head
- Ground black pepper: to taste
- Ground red pepper: to taste
- Olive oil: to taste
- Coarse salt: to taste
2
For the dough, mix flour, egg, and water in a bowl. Add ingredients as needed. The dough should have the same consistency as, say, for dumplings.
- Wheat flour: 2 glasss
- Water: 1 glass
- Chicken egg (large): 1 piece
3
Roll out the dough into a thin layer. Cut small squares, about 2-3 centimeters on each side. Add meat to each square, seal the edges to form a unique little boat.
- Beef: 500 g
4
Grease the baking tray generously with butter. Arrange the prepared dumplings so they do not touch each other. Place in a preheated oven at 375 degrees for about 30 minutes. It's better to keep an eye on the dumplings—they should become crispy and slightly brown in color.
- Clarified butter (ghee): 150 g
