Inspired from all of the times I’ve eaten Manti out at ethnic restaurants, I wanted to make my own recipe so that I can enjoy one of my favorite meat dumplings right at home with my family. The dumplings are so rich in flavor, it truly requires each step to make them right! These bite-size parcels, filled with a savory mixture of seasoned meat and encased in delicate dough, are a cherished part of Armenian cuisine, enjoyed by families and communities for generations. 

Armenian Manti, also known as Mantu or Manty, trace their roots back to the ancient Silk Road, where trade routes connected cultures and culinary traditions across Asia and Europe. While the exact origins of Manti are debated, they are believed to have originated in Central Asia, with variations found in countries such as Armenia, Turkey, Afghanistan, Kazakhstan, and Uzbekistan.

In Armenia, Manti are deeply ingrained in the country’s culinary heritage, representing a fusion of flavors and influences from neighboring regions. Traditionally made by hand, Manti are a labor of love, prepared with care and attention to detail. They are often served on special occasions, celebrations, and family gatherings, where they symbolize hospitality, abundance and the joys of communal dining. The process of making Manti is often a communal activity, bringing together family members and friends to share stories, laughter, and culinary expertise. While it may be time-consuming, the act of making Manti is a cherished tradition passed down through generations, preserving the flavors and memories of Armenian culture. 

Many variations of Armenian Manti can be found around the world. Turkish Manti are similar but often smaller in size and shaped like a pyramid, rather than a boat. They are typically served with a sprinkle of sumac and dried mint. In Uzbekistan, Manti are often larger in size filled with spiced lamb or beef, sometimes accompanied by a tomato-based sauce or broth. In Afghanistan, Manti are also called “Mantoo”, and they are larger in size. While not directly related to Manti, Russian Pelmeni share similarities in their preparation and flavor profile. Pelmeni are small, filled dumplings typically made with ground meat and spices, boiled or fried and served with sour cream or butter. 

To preserve the freshness and flavor of Armenian Manti, follow these storage guidelines:

1. Refrigeration: If you plan to consumer the Manti within a few days, you can store them in the refrigerator. Place the Manti in a single layer on a plate or baking sheet, ensuring that they are not touching each other. Cover them with plastic wrap or aluminum foil to prevent them from drying out. Stored this way, Manti can last in the refrigerator for up to 3-4 days. 

2. Freezing: Armenian Manti freeze well, making them a convenient option for long-term storage. Once the Manti are assembled and shaped, arrange them in a single layer on a baking sheet lined with parchment paper. Place the baking sheet in the freezer until firm, usually for about 1-2 hours. Once frozen, transfer the Manti to a freezer-safe bag or container, removing as much air as possible to prevent freezer burn. They can be stored frozen for up to 2-3 months. When ready to thaw them, remove them from the freezer, and leave them at room temperature for a few hours. Once thawed, they can be reheated by boiling them in unsalted water for 8 to 10 minutes until they are heated through and tender. 

Let me know in the comments below if you tried the recipe and if you have any variations you’d like to share!