Armenian Manti

Make the dough: mix the flour, egg, 180 ml water, olive oil and 0.5 tsp salt. Knead for 5–7 minutes until smooth, cover with a towel and let rest for 30 minutes.

For the filling, combine the ground beef, finely chopped onion, parsley, paprika, black pepper, 1 tsp salt and 30 ml water; mix until soft and even, then chill in the refrigerator.

Preheat the oven to 200 °C. Grease a baking dish with half the butter. Divide the dough into portions and roll out each to a thickness of 2–3 mm.

Cut the dough into squares about 4 cm. Place 1 tsp of filling in the center of each, lift two edges and pinch them together to form open boats; the edges should be firmly sealed while the filling stays visible.

Arrange the manti close together in the greased dish, dot with the remaining butter on top, and bake for 20–25 minutes until golden brown.

Heat the chicken broth with 150 ml water and a pinch of salt until boiling. Take the dish out of the oven, pour in the hot broth so it reaches about three-quarters up the sides of the manti, and return to the oven for another 10–15 minutes, until most of the liquid has been absorbed.

Prepare the sauces: mix the plain yogurt with crushed garlic and a pinch of salt; separately, warm the olive oil with tomato purée, 100 ml water and a pinch of salt for 5 minutes, until the sauce thickens slightly.

Serve the manti hot in wide bowls: drizzle with garlic yogurt and tomato sauce, add a little hot broth, and sprinkle with sumac.