Manti (Sini Manti): Armenian Baked Meat Dumplings

  • Total time (with dough rest) - 2 hours
  • Active preparation (dough and filling) - 1 hour
  • Baking and finishing - 45 minutes
  • Servings: 4
  • Country: Armenia
Armenian Manti in an earthenware bowl with broth, topped with garlic yogurt and mint butter with sumac.

The key to authentic Manti is the thin dough, the rich, spiced filling, and the specific serving method that combines the crispy dumplings, hot broth, and cool yogurt. Baking gives the dumplings a firm base and a deep flavor before adding the liquid.

Ingredients

Dough

  • 2 cups all-purpose flour
  • 1 piece egg
  • 0.5 cup warm water
  • 0.5 tsp salt

Meat Filling

  • 300 g lean ground beef or lamb
  • 1 piece small onion, finely grated/minced
  • 2 tbsp fresh parsley, chopped
  • 0.5 tsp ground allspice
  • to taste salt and black pepper

For Finishing

  • 3 cups chicken or beef broth, boiling
  • 1 cup thick plain yogurt (Greek yogurt or Matzoon)
  • 1 clove garlic, minced
  • 3 tbsp butter
  • 1 tsp dried mint
  • 1 tsp sumac (optional)

Instructions

Step 1: Preparing the Dough and Filling

In a bowl, mix the flour and salt. Add the egg and warm water and knead until you get a firm but elastic dough. If it's too dry, add a tablespoon of water; if too sticky, add flour. Cover the dough and let it rest for 30 minutes.

Meanwhile, prepare the meat filling: In a bowl, combine the ground meat, grated onion (squeezed of excess liquid), parsley, allspice, salt, and black pepper. Mix well.

Step 2: Shaping the Manti

Divide the dough into 2-3 portions. Roll out each portion into a very thin sheet (like pasta dough).

Cut the dough sheet into small squares (approx. 3x3 cm).

Place a small amount of meat filling (approx. 1/2 tsp) in the center of each square.

Create the boat shape: lift the opposite corners of the dough and pinch them together to form a small, open 'boat' with the meat in the middle. The dumpling should stand upright.

Continue until all the dough and filling are used. Arrange the prepared Manti close together in a buttered shallow baking dish (or Dutch oven).

Tip: To prevent the dough from sticking, lightly dust it with flour when rolling and shaping.

Step 3: Baking and Finishing

Preheat the oven to 190 °C (375 °F). Bake the Manti for 20-25 minutes until the edges are golden and crispy.

While the Manti bakes, prepare the garlic yogurt: Mix the yogurt with the minced garlic and a pinch of salt. Set aside. Bring the broth to a boil.

Remove the baking dish from the oven. Carefully pour the boiling broth over the hot Manti. The broth should reach about halfway up the dumplings (you don't want to drown them, just steam them).

Return the dish to the oven or let it stand for 5-10 minutes until the dumplings absorb some of the liquid and soften, but still retain their crispy edges.

Step 4: Serving

Prepare the spiced butter: Melt the butter in a small skillet. Add the dried mint and sumac (optional) and stir for 30 seconds until the mixture is fragrant.

Serve the Manti directly from the baking dish into bowls (or in the dish, if it's presentable). Top each serving with a large spoonful of garlic yogurt.

Drizzle the entire dish with the hot mint butter. Serve immediately while the Manti is hot.