Grilled dumplings with yogurt sauce (Mante) by Aline Kamakian

1. Mix the flour with water and salt, then knead until a smooth dough forms.
2. Let rest for 1 hour.
3. Mix the filling ingredients together and knead well.
4. Roll out the dough thinly (1 to 2 millimeters thick). Cut into rectangles about 5 by 3 centimeters.
5. Place half a teaspoon of filling in the center of each rectangle, fold in half and press the corners.
6. Pinch the edges inward to form a little boat shape.
7. Arrange the mante on a baking sheet lightly oiled with sunflower oil.
8. Bake at 180°C until golden brown.
9. To prepare the sauce, melt the butter over low heat, then mix in the pepper paste and tomato paste.
10. Add 500 milliliters meat broth and season with salt to taste.
11. Bring to a boil, then remove from heat and keep warm.
12. Mix the yogurt with the crushed garlic and add a little water to get a fluid consistency.
13. Just before serving, pour the hot sauce over the dumplings, top with a generous layer of yogurt, and sprinkle with sumac.
14. Alternatively: arrange the mante on individual plates and serve the sauce and yogurt on the side, so everyone can add them to their liking.

This recipe is taken from the book "Armenian Cuisine". Much more than a simple recipe book, this work is an intimate and passionate journey into the heart of Armenian culinary traditions, told through the complementary voices of Aline Kamakian, chef and heir to this rich heritage, into which Barbara Drieskens, an attentive observer, was drawn. This book intertwines personal stories, family narratives, and kitchen secrets, offering readers an authentic immersion in a little-known culture. From traditional Easter brioche to daily dishes, each recipe is a tribute to the Armenian mothers who managed to keep the tastes of their homeland alive.