Armenian Sini Manti

Combine 400 ml water, 40 ml sunflower oil, 45 ml vinegar, 25 g salt, and 1 egg in a large bowl.

Whisk the liquid ingredients together.

Add 1 kg of sifted flour gradually into the liquid.

Knead the mixture until you form a medium-stiff, hard dough.

Divide the dough into balls weighing roughly 100 g each (no bigger than your palm).

Place the dough balls onto a tray.

Cover the tray tightly with foil to prevent drying.

Rest the dough at room temperature for 30 minutes.

Dice three onions very small.

Place the minced meat and the diced onions into a separate mixing bowl.

Season with salt, black pepper, cumin, turmeric, savoury, garlic powder, tomato concentrate, and sweet red paprika powder.

Mix the filling thoroughly by hand.

Cut one rested dough ball in half.

Flatten each half slightly.

Spread softened butter over the top of one flattened half.

Place the second flattened half directly on top of the buttered one.

Roll the stacked dough out to a very thin 3 mm thickness.

Cut the rolled dough into 3x3 cm squares.

Place one small meatball onto the center of a dough square.

Pinch the opposite edges of the square together to form a little open boat shape.

Repeat the rolling, cutting, and pinching process for the remaining dough and meat.

Preheat your oven to 180°C (350°F).

Line a baking tray with parchment paper (or butter it well).

Arrange the manti boats evenly on the tray.

Bake the manti for 25 minutes.

Remove the baked manti from the oven.

Serve the baked manti submerged in warm chicken bouillon.

Alternatively, top the manti with garlic yogurt and a drizzle of melted butter.