There’s something undeniably comforting about a warm bowl of Sini Manti, a delightful Armenian baked lamb manti that brings a touch of home to the table. As the fragrant aroma of tender lamb mingles with a rich tomato sauce and buttery dough wafts through my kitchen, I can’t help but feel a wave of nostalgia wash over me. This dish is a labor of love, perfect for family gatherings or cozy nights in.
I discovered this culinary treasure while visiting a friend’s family gathering, where everyone seemed entranced by the gentle pinching of dough and the promise of savory goodness wrapped inside. The best part? Making Sini Manti is easier than you might think, turning your ordinary weeknight dinner into an extraordinary event that’s sure to impress.
As you prepare this dish, you’ll find the vibrant flavors of spices and the creaminess of the yogurt-garlic sauce elevate each bite, making it a versatile crowd-pleaser that bids farewell to boring meals. Are you ready to transform your dinner routine? Let’s dive in!
Why is Sini Manti a must-try dish?
Comforting and hearty, this dish is like a warm hug in a bowl, perfect for family gatherings or intimate dinners. Flaky texture creates a delightful contrast to the tender lamb filling, while the spices bring an aromatic depth that’s truly captivating. Easy to prepare, even novice cooks can impress their guests with this homemade delight. Versatile meal options abound—serve as a main course or appetizer, paired beautifully with a yogurt-garlic sauce. Crowd-pleaser status guaranteed; it’s hard to resist seconds when this savory gem graces your table!
Sini Manti Ingredients
Discover the perfect blend of flavors in this traditional recipe!
For the Lamb Filling
- Lamb shanks or neck slices — Ideal for a tender and savory filling that melts in your mouth.
- Kosher salt — Enhances the flavors of the meat; use Diamond Crystal for best results.
- Low-sodium chicken stock — Provides a rich base for simmering and marinating the lamb.
- Garlic cloves — Add depth to the broth and infuse the lamb with aromatic goodness.
- Tomato paste — Contributes a robust flavor that complements the lamb beautifully.
For the Dough
- All-purpose flour — The foundation of your manti; vital for that flaky texture.
- Kosher salt — Balances the flavor of the dough; essential for a great base.
- Unsalted butter — Adds richness and helps achieve that desired flakiness in the dough.
- Water — Required for bringing the dough together; adjust as needed for consistency.
- Egg yolk — Provides color and helps bind the dough, enhancing the texture.
For the Aromatic Filling
- Onion — Adds sweetness and depth; a crucial ingredient for tasty fillings.
- Fresh parsley — Brings freshness and a hint of greenery that brightens the dish.
- Paprika — Infuses a warm, smoky flavor that complements the lamb perfectly.
- Ground allspice — A warm, aromatic spice that deepens the essence of the filling.
- Aleppo pepper — Offers a mild heat; substitute with paprika if preferred.
- Ground lamb or lean beef — Use ground lamb for authenticity in Sini Manti or opt for beef for a lighter version.
For the Sauce and Toppings
- Extra-virgin olive oil — A drizzle adds richness and depth to the finished dish.
- Minced garlic — Elevates the yogurt sauce, making it irresistible with each bite.
- Greek yogurt — A creamy, tangy accompaniment that balances the savory flavors of the manti.
- Aleppo pepper or paprika — Sprinkle on top for a spice kick; use gochugaru for a unique twist.
- Ground sumac — Adds a tangy zest that brightens the yogurt sauce beautifully.
With these ingredients in hand, you’re ready to create your own delightful batch of Sini Manti!
How to Make Sini Manti
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Combine In a large pot, mix together the lamb shanks, 1 teaspoon of kosher salt, chicken stock, lightly crushed garlic cloves, and tomato paste. Bring to a boil then reduce to a simmer, cooking for 1.5 to 2 hours until the lamb is tender.
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Shred Once cooked, carefully remove the lamb from the pot and let it cool slightly. Shred the meat into bite-sized pieces and set aside, reserving the flavorful broth for later.
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Prepare Dough In a mixing bowl, combine the all-purpose flour and 1/2 teaspoon of kosher salt. Cut in the unsalted butter until the mixture resembles coarse crumbs. Gradually add the water and egg yolk, mixing until a smooth dough forms—this should take about 5 minutes of kneading.
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Roll Out On a floured surface, roll out the dough to about 1/8-inch thick. Cut into squares or circles, ready for stuffing with the savory lamb filling.
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Make Filling In a food processor, combine the quartered onion, garlic, parsley, paprika, allspice, Aleppo pepper, remaining kosher salt, black pepper, and ground lamb. Process until smooth for a delightful filling that bursts with flavor.
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Stuff Place a small spoonful of the lamb mixture in the center of each dough piece. Carefully fold and pinch the edges together to seal the manti, ensuring no filling escapes during cooking.
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Cook Manti In a large pot, bring the reserved broth back to a boil. Gently drop the manti into the pot and cook for about 10-12 minutes or until they float, indicating they are fully cooked.
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Prepare Sauce While the manti are cooking, mix the minced garlic with Greek yogurt and salt in a bowl to create a creamy, flavor-packed sauce that complements the manti beautifully.
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Serve Ladle the manti into bowls, drizzling the yogurt-garlic sauce over the top. Finish with a sprinkle of Aleppo pepper and ground sumac for a delightful pop of flavor!
Optional: Garnish with chopped fresh parsley for an extra touch of color.
Exact quantities are listed in the recipe card below.
How to Store and Freeze Sini Manti
Fridge: Store leftover Sini Manti in an airtight container for up to 3 days. This keeps them fresh and ready for a quick meal anytime.
Freezer: For long-term storage, freeze the cooked manti in a single layer on a baking sheet. Once frozen solid, transfer to a freezer-safe bag for up to 3 months.
Reheating: To reheat, simply steam the frozen manti directly from the freezer for about 10-12 minutes or gently simmer in the reserved broth until heated through.
Yogurt Sauce: Keep the yogurt-garlic sauce separate in the fridge for up to 5 days for the best flavor, and add it just before serving.
What to Serve with Sini Manti?
Creating a complete meal around these delightful dumplings elevates dinner from ordinary to extraordinary!
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Fresh Green Salad: A crisp salad with lettuce, cucumbers, and cherry tomatoes adds freshness, balancing the richness of the manti. Consider drizzling it with a light vinaigrette for extra zing!
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Roasted Vegetables: Sweet, caramelized vegetables such as carrots and bell peppers play off the savory lamb filling while enhancing the meal’s visual appeal. The contrasting textures elevate the overall dining experience.
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Garlic Bread: Warm, buttery garlic bread provides a satisfying crunch and complements the creamy yogurt-garlic sauce perfectly. It’s great for scooping up any leftovers from the bowl!
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Lebanese Mujadara: This hearty lentil and rice dish brings a nutty flavor and adds extra fiber to the table, making it an ideal partner for manti. The earthy taste is a delightful contrast to the lamb.
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Mint Tea: A refreshing mint tea, served hot or chilled, cleanses the palate and adds bright notes, enhancing the earthy flavors in the dish. It’s a soothing finish to a robust meal.
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Baklava: For dessert, the sweet decadence of baklava filled with nuts and honey creates a lovely end to your meal. Its flaky texture mirrors the manti, tying the meal together beautifully.
With these pairings, your Sini Manti will shine at the center of a truly memorable dining experience!
Expert Tips for Sini Manti
Use Quality Meat: Choose tender cuts like lamb shanks or neck for rich flavor; avoid tougher cuts to ensure your filling is juicy and succulent.
Don’t Overwork the Dough: Knead until smooth, but don’t overdo it—overworked dough can lead to tough manti. Aim for a delicate texture!
Seal Thoroughly: Ensure the edges of the dough are pinched tightly to prevent filling from leaking during cooking. Practice makes perfect!
Cook in Batches: If working with a large batch, cook the manti in smaller portions for even cooking; overcrowding can lower the broth’s temperature.
Reserve Broth Wisely: Saving the reserved broth adds flavor to the manti when cooking—don’t skip this step for that rich, savory taste!
These tips will help you create perfect Sini Manti, delighting your family and friends with every mouthful!
Sini Manti Variations
Get ready to put your twist on this delightful dish and make it your own!
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Ground Turkey: Swap lamb for ground turkey for a leaner option without sacrificing flavor. It’s perfect for a lighter meal.
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Vegetarian Filling: Use a mix of finely chopped mushrooms, spinach, and ricotta cheese for a hearty vegetarian manti that everyone can enjoy. The earthy flavors provide a rich and savory bite!
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Spicy Kick: Add fresh chopped jalapeños or a dash of cayenne pepper to the filling for an extra layer of heat. This variation is great for those who love a bit of spice in their life!
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Herb Infusion: Experiment with fresh herbs such as dill or mint in your filling for a vibrant, fresh flavor. These herbs add a delightful twist, elevating the traditional taste.
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Dough Alternatives: Try using whole wheat flour for the dough to increase the nutritional content without a significant change in texture. It brings a nutty flavor that pairs beautifully with the lamb.
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Pasta Style: Roll the dough thin and cut it into strips for a manti-style pasta dish. Serve them with the yogurt sauce for a fun take on a classic comfort food!
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Savory Cheese: Incorporate crumbled feta or goat cheese into the filling for an added creaminess and tang. This unexpected twist will surprise your taste buds!
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Roasted Veggies: Mix in roasted bell peppers or zucchini to the filling for a burst of color and flavor, adding a wholesome touch to your manti. It’s a fantastic way to sneak in extra veggies!
Feel free to explore these variations, and let each unique twist tell a story in your kitchen!
Make Ahead Options
These Sini Manti are perfect for busy home cooks looking to save time during the week! You can prepare the lamb filling up to 3 days in advance, allowing the flavors to meld beautifully in the refrigerator. Simply shred the lamb and mix it with the other filling ingredients, then store it in an airtight container. Additionally, the dough can be rolled out and cut into squares or circles and refrigerated for up to 24 hours; just make sure to layer parchment paper between the pieces to prevent sticking. When you’re ready to serve, cook the manti in the reserved broth as instructed and whip up the yogurt-garlic sauce fresh for a delicious meal that tastes just as good as when made from scratch, but with half the effort!
Sini Manti Recipe FAQs
What type of lamb should I use for the filling?
For the best flavor and tenderness, I recommend using lamb shanks or neck slices. These cuts become melt-in-your-mouth tender when simmered, providing a savory filling that’s hard to resist!
How should I store leftover Sini Manti?
Store any leftover Sini Manti in an airtight container in the refrigerator for up to 3 days. This will keep them fresh and ready to enjoy again, whether you heat them up for lunch or dinner.
Can I freeze cooked Sini Manti?
Absolutely! To freeze, place the cooked manti in a single layer on a baking sheet to freeze solid first. Once frozen, transfer them to a freezer-safe zip-bag or container. They will keep well for up to 3 months.
How do I reheat frozen Sini Manti?
When you’re ready to enjoy your frozen manti, you can steam them directly from the freezer for about 10-12 minutes, or gently simmer them in reserved broth until heated through. This keeps them moist and delicious!
What should I do if the dough is too tough?
If your dough feels tough, it’s likely that it’s been over-kneaded. To fix this, let it rest covered with a damp towel or plastic wrap for about 15 to 20 minutes. This allows the gluten to relax, making it easier to roll out.
Can I substitute any ingredients for dietary needs?
Yes! If you’re avoiding lamb, you can substitute ground beef or turkey for the filling. For a vegetarian option, try using finely chopped mushrooms mixed with some lentils and spices instead. Just ensure any substitutes complement the flavors of the overall dish.
These Sini Manti Recipe FAQs will guide you through any queries you might have while preparing this delicious dish!
Sini Manti: Irresistibly Flaky Armenian Baked Lamb Delight
Ingredients
Equipment
Method
- Combine lamb shanks, kosher salt, chicken stock, crushed garlic cloves, and tomato paste in a large pot. Bring to a boil, reduce to a simmer, and cook for 1.5 to 2 hours.
- Shred the lamb into bite-sized pieces after letting it cool slightly, reserving the broth for later.
- In a mixing bowl, combine all-purpose flour and kosher salt. Cut in unsalted butter until resembling coarse crumbs, then add water and egg yolk until a smooth dough forms.
- On a floured surface, roll out the dough to about 1/8-inch thick and cut into squares or circles.
- In a food processor, combine quartered onion, minced garlic, parsley, paprika, allspice, Aleppo pepper, remaining kosher salt, and ground lamb. Process until smooth.
- Stuff a spoonful of lamb mixture into each dough piece and seal the edges.
- In the reserved broth, bring to a boil and cook the manti for 10-12 minutes until they float.
- Mix minced garlic with Greek yogurt and salt to create a creamy sauce.
- Serve manti in bowls, drizzled with yogurt-garlic sauce and topped with Aleppo pepper and ground sumac.