Manti (Armenian Dumplings)

In a large bowl, combine the flour (reserving some for dusting), egg, olive oil, and salt. Gradually add water, mixing with a fork until a shaggy dough forms. (5 minutes)

Turn the dough out onto a lightly floured surface and knead until smooth and elastic, adding more flour as needed to prevent sticking. (8-10 minutes)

Cover the dough with a cloth and let it rest at room temperature. (30 minutes)

In a separate bowl, combine the ground meat, onion, parsley, smoked paprika, salt, black pepper, and cayenne pepper. Mix thoroughly with your hands until well combined. (5 minutes)

Cover the filling and refrigerate. (30 minutes)

Preheat oven to 400°F (200°C). Lightly grease a cast-iron skillet with olive oil. (5 minutes)

On a lightly floured surface, divide the dough in half. Roll out one half as thinly as possible into a large rectangle. (5 minutes)

Cut the dough into strips, then into approximately 20 small rectangles (about 1.5 x 1.75 inches each). Reserve any dough scraps. (5 minutes)

Repeat with the second half of the dough. (5 minutes)

Use a teaspoon to portion out about 1/2 to 1 teaspoon of filling onto the center of each dough rectangle. (10 minutes)

Moisten the shorter edges of each rectangle with water. Pinch the ends together to trap the filling, creating a boat shape. Ensure the manti can stand upright. (15 minutes)

Arrange the manti in the prepared skillet, leaving a small space between each one. (5 minutes)

Bake in the preheated oven for 40 minutes.

While the manti bakes, heat olive oil in a saucepan over medium heat. Add the crushed garlic and cook until fragrant. (1 minute)

Stir in the tomato sauce and cook for 1 minute.

Pour in the chicken or beef broth and season with salt, pepper, and cayenne pepper to taste. Bring to a simmer, then remove from heat. (10 minutes)

After the manti has baked for 40 minutes, ladle the tomato broth over them and return to the oven for another 15 minutes.