Armenian Manti Soup (Mantapur)
Մանթապուր mantapurSay it: mahn-tah-POOR
Mantapur is a hot, layered Armenian soup: tiny baked dumplings meet savory broth, then get a cool spoonful of garlic yogurt and a drizzle of red paprika butter. The dumplings stay crisp at the edges and soften slightly in the broth, so each bowl mixes savory, tangy, and warming notes. It is a project worth planning for a cold-weather gathering or festive table, and the manti can be shaped ahead and frozen so the final bowl comes together quickly.
Armenian Manti Soup (Mantapur)
Մանթապուր, mantapur
Pronounced mahn-tah-POOR
- Serves
- 6
- Prep
- 1 hr 30 min
- Cook
- 1 hr
- Total
- 2 hr 30 min
- Level
- Advanced
Also nut-free.
Allergens: contains gluten, milk, egg. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
For the dough
For the filling
For the broth
For the garlic yogurt
For the topping
Method
For the dough, stir the flour and salt together in a wide bowl. Form a hollow in the middle; add the egg, oil, and lukewarm water. Work with a fork until the mixture looks shaggy. Scrape onto a floured counter and knead for 8-10 minutes, until supple and smooth; if the dough seems dry, work in a splash more water. Set it under a damp towel for 30 minutes.
For the filling, put the meat, minced onion, parsley, salt, black pepper, paprika, and allspice in a bowl. Use your hands or a spoon to blend thoroughly. Leave it covered on the counter while the dough rests, or chill it if you are working ahead.
To form the manti, cut the rested dough into 4 portions; cover any dough you are not using. Roll one portion very thin, roughly 1/16 inch (1.5 mm). Slice it into 1.5-inch (4 cm) squares. Set about 1/2 teaspoon filling in the middle of each square. Lift two opposite corners over the meat and pinch them closed, leaving the remaining two corners partly open so each piece looks like a small canoe. Arrange them on baking sheets lined with parchment; repeat with the rest of the dough and filling.
Heat the oven to 400°F (200°C). Brush the shaped manti lightly with vegetable oil. Bake for 15-20 minutes, turning the pans around halfway through, until the pastry is golden and crisp and the meat is cooked. Take them out and keep them warm.
While the manti bake, start the broth. put the broth, onion halves, carrot, and bay leaf in a big pot. Bring it to a gentle simmer over medium heat, then lower the heat and cook partly covered for 25-30 minutes. Pour through a strainer and discard the solids; taste and add salt and black pepper. Keep the broth hot.
For the garlic yogurt, mash the garlic with the salt using a knife blade or a mortar until it becomes a paste. Stir that paste into the yogurt until even. If the yogurt is too thick, loosen it with a little warm broth or water until it can be spooned.
For the paprika butter, warm the butter in a small pan over medium-low heat. Stir in the paprika and dried mint; swirl for 1-2 minutes, until aromatic and red. Take the pan off the heat before the spices scorch.
To serve, put 12-15 baked manti in each warmed bowl. Pour the hot broth over them. Add a generous spoonful of garlic yogurt, drizzle with paprika butter, and finish with sumac. Eat right away, while very hot.
Regional variant: Boiled manti mantapur (mantapur yep'ats mant'iov)
Skip baking: after the broth is strained and seasoned, add the shaped dumplings to the simmering broth. Cook for 6-8 minutes, until they rise to the surface and the filling is cooked. They turn tender and slightly thicken the broth. Serve with the same garlic yogurt, paprika butter, and sumac.
Cook's notes
- A pasta machine makes the thin squares more even; use the second-thinnest setting.
- While shaping, cover the waiting dough and finished manti with a barely damp cloth so they do not dry and split.
- To freeze, set raw shaped manti on a tray until solid, then bag them; bake straight from frozen and add 5-7 minutes.
Serve with
Offer warm lavash alongside, plus a small plate of fresh herbs, radishes, and pickled vegetables.
Make ahead and storage
Raw shaped manti can be frozen for up to 3 months; bake them from frozen and add 5-7 minutes. The broth and garlic yogurt can be prepared up to 1 day in advance and reheated gently before serving.
