When the chilly winds of autumn start to breeze through, I find myself craving warmth, comfort, and something boldly flavorful. Enter Sini Manti, the Armenian baked lamb dumplings that feel like a hug on a plate. This dish isn’t just another recipe; it’s a heartfelt journey that transports me back to family gatherings, where laughter mingled with the delicious aromas of garlic and spices wafting from the kitchen.
The golden-brown dumplings stuffed with tender, spiced lamb and served with a refreshing yogurt-garlic sauce create a beautiful contrast of flavors and textures that is sure to impress. After a hectic week or a long day, making manti allows me to slow down, put my culinary skills to the test, and enjoy every savory bite. Whether you’re a home cook seeking to take a break from fast food or a seasoned chef wanting to impress, these Sini Manti are not only a feast for the senses, they’re also surprisingly easy to prepare. Grab your apron and let’s get started on crafting these delightful dumplings!
Why is Sini Manti a must-try dish?
Simplicity at Its Core: Even though they look impressive, these manti are surprisingly easy to make and require minimal kitchen skills.
Rich, Flavorful Filling: The ground lamb is perfectly spiced, bursting with savory goodness that will tantalize your taste buds.
Baked to Perfection: Baking rather than boiling gives these dumplings an irresistible golden-brown exterior, enhancing both flavor and texture.
Versatile Serving Options: Pair them with a creamy yogurt-garlic sauce for a refreshing twist or enjoy them in a flavorful broth—either way, they deliver comfort in every bite.
Hearty and Satisfying: These delightful dumplings offer a wholesome alternative to fast food, making them the perfect choice for a cozy dinner that feels special yet familiar.
Sini Manti Ingredients
• Discover the delightful components that make up these Armenian baked lamb manti.
For the Filling
• Lamb shanks or neck slices – They provide rich flavor and tenderness for the filling.
• Kosher salt – Enhances the taste of the meat, ensuring it’s savory and satisfying.
• Low-sodium chicken stock – Keeps the filling moist without overwhelming saltiness.
• Garlic cloves – Crush lightly to unleash their aromatic flavors in the filling.
• Tomato paste – Adds a layer of richness and a slight sweetness to the mixture.
• Ground lamb or ground beef – Choose ground lamb for authenticity, or use beef for a milder taste.
For the Dough
• All-purpose flour – The foundation for the dough, ensuring a sturdy yet tender bite.
• Kosher salt – A pinch of salt balances out the flavors in the dough.
• Unsalted butter – Adds a subtle richness and maintains moisture in the dough.
• Water – Helps form the dough, making it pliable and easy to work with.
• Egg yolk – Ensures a golden, vibrant crust on the baked manti.
For the Sauce and Seasoning
• Onion – Provides depth of flavor for the manti filling that complements the meat.
• Fresh parsley – Brightens the filling with a fresh herbaceous note.
• Paprika – Introduces warmth and color to the dish.
• Ground allspice – Adds a touch of sweetness and warmth that enhances the lamb.
• Aleppo pepper – Gives a mild heat and an alluring red color.
• Black pepper – A pinch brings a slight kick that elevates the filling flavors.
For Serving
• Greek yogurt – The base of the creamy yogurt-garlic sauce that complements the spicy manti.
• Minced garlic – Infuses robust flavor into the yogurt sauce, making it tangy and delightful.
• Ground sumac – Adds a zesty, tangy note that brightens the dish.
• Aleppo pepper or paprika – Sprinkled on top for a beautiful finish and extra flavor.
These Sini Manti ingredients come together to create a dish that’s not just a meal, but a culinary embrace of comforting tastes and delightful textures.
How to Make Sini Manti
-
Prepare the Lamb: Sprinkle the lamb evenly with 1 teaspoon of kosher salt. Place it on a wire rack in a rimmed baking sheet and let it sit at room temperature for 30 minutes to 2 hours. This step helps enhance the lamb’s flavor.
-
Cook the Lamb: In a pressure cooker, combine the lamb, chicken stock, lightly crushed garlic, tomato paste, and the remaining 1/2 teaspoon of salt. Seal the cooker, bring it to high pressure, and cook for 40 minutes. The lamb should be tender and infused with flavor.
-
Strain the Broth: Release the pressure using the quick-release method. Strain the broth into a heatproof container and add water to make a total of 3 cups (700ml). Season with additional salt if desired. Set the meat aside to cool, then discard the bones.
-
Make the Dough: In a food processor, combine the flour and kosher salt. Pulse to mix, then add the butter and process until incorporated. Gradually add water and the egg yolk, processing until the dough forms a ball. Knead the dough on a floured surface until smooth, wrap in plastic, and let it rest for at least 30 minutes.
-
Create the Filling: Use the food processor to blend the onion, garlic, parsley, paprika, allspice, Aleppo pepper, remaining salt, and black pepper until smooth. Add the ground lamb and pulse to combine. Transfer the filling to an airtight container and chill until ready to use.
-
Preheat the Oven: Set your oven to 350°F (177°C) and grease the baking sheets with olive oil to prevent sticking.
-
Roll the Dough: Dust your countertop with flour, unwrap the dough, and divide it into quarters. Roll one quarter into a 5- by 4-inch oval (1/4 inch thick), or use a pasta roller for a 12- by 8-inch rectangle if you prefer.
-
Cut the Dough: Slice the rolled dough into strips, then cut each strip into squares, yielding at least 28 squares per sheet.
-
Stuff the Manti: In the center of each square, place a scant 1/4 teaspoon of meat filling. Fold the square over the filling and pinch the edges tightly to create a canoe shape.
-
Arrange for Baking: Transfer the shaped manti to the prepared baking sheets, ensuring that the filling is flush with the top of the dough for even cooking.
-
Bake Until Golden: Bake the manti for 25 to 30 minutes or until they achieve a delightful golden-brown color. Let them cool on a wire rack before serving.
-
Make the Yogurt Sauce: In a small bowl, mash the minced garlic with a pinch of salt to form a paste, then mix this into the Greek yogurt. Refrigerate the sauce until you’re ready to serve.
-
Heat the Broth: In a saucepan, bring your prepared broth to a boil. Add the lamb pieces back in, reduce the heat, and cover to keep warm.
-
Final Bake for Manti: Return the manti to the oven and heat for an additional 15 to 20 minutes until warmed through.
-
Serve with Love: Spoon hot broth into individual bowls, add 15 to 20 manti, and generously dollop with the yogurt-garlic sauce. Sprinkle with Aleppo pepper and sumac before enjoying!
Optional: Garnish with extra fresh parsley for a burst of color and freshness.
Exact quantities are listed in the recipe card below.
Sini Manti Variations & Substitutions
Feel free to play with these ideas to create your perfect version of Sini Manti!
-
Vegetarian: Swap the ground lamb with finely chopped mushrooms, lentils, or chickpeas for a hearty, plant-based filling. This mixture still holds great texture and flavor.
-
Gluten-Free: Use a gluten-free all-purpose flour blend to make the dough. While the texture may vary slightly, your Sini Manti will still be delicious and accommodating for gluten sensitivities.
-
Spicy Kick: For those who love heat, add finely chopped green chilies or an extra pinch of Aleppo pepper to the filling. This little twist will raise the flavor profile and add exciting warmth.
-
Creamy Sauce Upgrade: Mix in a dollop of tahini or a splash of lemon juice into the yogurt-garlic sauce. This addition will deepen the flavor and introduce a delightful creaminess that perfectly complements the manti.
-
Herb-Infused Filling: Experiment with different fresh herbs like dill or mint in the meat filling for a fresh and aromatic touch. This variation brightens every bite!
-
Lamb Swap: Substitute ground lamb with chicken or turkey for a lighter alternative. These proteins still soak up the flavors beautifully while providing a healthier twist.
-
Cheesy Surprise: Incorporate crumbled feta or shredded mozzarella into the filling for an added layer of richness. The creamy texture contrasts wonderfully with the crisp dumplings.
-
Savory Broth Variations: Enhance your broth by adding a splash of white wine or soy sauce while simmering, creating an unexpected depth of flavor that elevates your entire dish.
These variations allow you to tailor the recipe to your liking, making every batch of Sini Manti a new and exciting experience!
Expert Tips for Sini Manti
- Rest the Dough: Allowing the dough to rest for at least 30 minutes makes it more pliable and easier to shape, ensuring perfect manti.
- Season Generously: Taste and adjust the seasoning of the meat filling before wrapping; this will elevate the flavors of your Sini Manti.
- Pinch Tightly: Make sure the edges of the dumpling are pinched tightly to prevent any filling from leaking out during baking.
- Use Olive Oil: Greasing the baking sheet with olive oil will give your manti a lovely golden-brown color and prevent sticking.
- Don’t Skip the Sauce: The yogurt-garlic sauce adds a refreshing contrast to the rich flavors of the Sini Manti, enhancing the overall experience.
What to Serve with Sini Manti?
Savor the perfect pairing options that will beautifully complement your savory dumplings and create a delightful meal experience.
- Fresh Arugula Salad: A peppery arugula salad with lemon vinaigrette adds a refreshing balance to the rich flavors of the manti.
- Crispy Roasted Potatoes: The golden, crispy texture pairs perfectly with the moist manti, providing a hearty side that everyone loves.
- Herbed Yogurt Dip: A side of herbed yogurt dip enhances the garlic flavor while adding a creamy element full of fresh herbs.
- Pickled Vegetables: Tangy pickled veggies introduce a vibrant crunch and acidity, elevating the overall flavor profile of the dish.
- Spiced Tomato Soup: A warm bowl of spiced tomato soup creates a comforting complement, bringing an extra layer of flavor to your meal.
- Chilled Cucumber Raita: This cooling yogurt-based raita beautifully contrasts the warm, spiced manti, making each bite even more enjoyable.
- Pomegranate Molasses Drinks: Refreshing drinks sweetened with pomegranate molasses can enhance your dining experience with a touch of sweetness.
- Baklava: End your meal on a sweet note with baklava; its flaky layers and honeyed nuts provide a satisfying finish.
How to Store and Freeze Sini Manti
Fridge: Store leftover Sini Manti in an airtight container in the fridge for up to 3 days. Reheat in the oven to maintain crispness.
Freezer: For longer storage, freeze uncooked manti on a baking sheet until firm, then transfer to a freezer bag. They can be frozen for up to 3 months.
Reheating: To reheat frozen manti, there’s no need to thaw! Bake directly from frozen at 350°F (177°C) for 30–35 minutes or until heated through.
Broth Storage: Keep any leftover broth in the fridge for up to 4 days. Reheat gently on the stove with the leftover lamb pieces before serving.
Make Ahead Options
These Sini Manti are perfect for meal prep enthusiasts and can save you valuable time during busy weeknights! You can prepare the filling and dough up to 3 days in advance. Simply make the filling as instructed and refrigerate it in an airtight container. The dough can be wrapped tightly in plastic wrap and kept in the fridge as well, just remember to let it rest for at least 30 minutes before rolling. When you’re ready to enjoy your manti, roll, shape, and bake them fresh. To maintain quality, ensure they’re fully cooled before storing and then reheat in the oven at a low temperature for that just-baked taste!
Sini Manti with Yogurt-Garlic Sauce Recipe FAQs
How do I choose the right lamb for the filling?
Absolutely! When selecting lamb, look for meat that is bright red with minimal marbling. Avoid cuts with dark spots or excessive fat. I recommend using lamb shanks or neck slices for their rich flavor, but ground lamb or beef also works well for a different texture.
How should I store leftover Sini Manti?
Leftover Sini Manti can be kept in an airtight container in the fridge for up to 3 days. To reheat, simply place them in the oven at 350°F (177°C) for about 10-15 minutes. This will keep the dough crispy while warming the filling.
Can I freeze Sini Manti? How?
Yes! I often freeze uncooked manti for a quick meal later on. First, lay them out on a baking sheet until they are firm, then transfer to a freezer bag or airtight container. They can be frozen for up to 3 months. When you’re ready to cook, just bake them straight from frozen at 350°F (177°C) for 30-35 minutes until heated through.
What should I do if my dough is too sticky?
If your dough feels overly sticky, don’t worry! Simply sprinkle a bit more flour on your countertop while kneading until it reaches a manageable consistency. You want it to be pliable but not tacky—this will help achieve that perfect bite in your manti.
Is there a way to make Sini Manti gluten-free?
Absolutely! If you or someone you’re serving is gluten-sensitive, you can substitute the all-purpose flour with a gluten-free flour blend designed for baking. Just make sure to follow the specific guidelines on the flour packaging regarding liquid ratios, as gluten-free flours can absorb moisture differently.
Can I give Sini Manti to my pet?
While the filling is made from ingredients that are safe for pets, it’s important to stick to pet-friendly portions. Avoid giving them the spices and yogurt sauce, as these can upset their stomach. Always consult with your veterinarian before sharing homemade foods with your furry friends!
Savory Sini Manti: Bake Your Way to Flavorful Lamb Delights
Ingredients
Equipment
Method
- Sprinkle the lamb evenly with 1 teaspoon of kosher salt. Place it on a wire rack in a rimmed baking sheet and let it sit at room temperature for 30 minutes to 2 hours.
- In a pressure cooker, combine the lamb, chicken stock, lightly crushed garlic, tomato paste, and the remaining 1/2 teaspoon of salt. Seal the cooker, bring it to high pressure, and cook for 40 minutes.
- Release the pressure using the quick-release method. Strain the broth into a heatproof container and add water to make a total of 3 cups (700ml).
- In a food processor, combine the flour and kosher salt. Pulse to mix, then add the butter and process until incorporated. Gradually add water and the egg yolk, processing until the dough forms a ball.
- Use the food processor to blend the onion, garlic, parsley, paprika, allspice, Aleppo pepper, remaining salt, and black pepper until smooth. Add the ground lamb and pulse to combine.
- Set your oven to 350°F (177°C) and grease the baking sheets with olive oil.
- Dust your countertop with flour, unwrap the dough, and divide it into quarters. Roll one quarter into a 5- by 4-inch oval (1/4 inch thick).
- Slice the rolled dough into strips, then cut each strip into squares, yielding at least 28 squares per sheet.
- In the center of each square, place a scant 1/4 teaspoon of meat filling. Fold the square over the filling and pinch the edges tightly to create a canoe shape.
- Transfer the shaped manti to the prepared baking sheets.
- Bake the manti for 25 to 30 minutes or until they achieve a delightful golden-brown color.
- In a small bowl, mash the minced garlic with a pinch of salt to form a paste, then mix this into the Greek yogurt.
- In a saucepan, bring your prepared broth to a boil. Add the lamb pieces back in, reduce the heat, and cover to keep warm.
- Return the manti to the oven and heat for an additional 15 to 20 minutes until warmed through.
- Spoon hot broth into individual bowls, add 15 to 20 manti, and generously dollop with the yogurt-garlic sauce.