Armenian cuisine's baked manti is made by filling small square dough pieces with a ground beef mixture, first baking them, then boiling them in broth. Unlike Fırın Mantısı, it's further simmered in broth at the end of cooking to achieve a juicier consistency.
Knead the flour, egg, lukewarm water, and salt, then roll out thinly.
Cut the dough into small squares, place some filling in the center, then bring the corners together lightly.
Drizzle over melted butter and bake the manti in a preheated oven until golden.
Pour hot tomato-paste broth over the manti and cook until the liquid is fully absorbed.
Serve hot with garlic yogurt.
Important: Leave space between the mantı when arranging them on the tray; pieces touching each other will stick together while baking and won't brown evenly. Make sure the broth is boiling when you add it, as adding cold liquid will toughen the dough. Allergen: contains wheat (gluten).
If you flip the mantı once from the middle during baking, both sides brown evenly and they absorb the broth more easily.
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