Armenian Sini Manti
Sini Manti are delicate, canoe-shaped dumplings filled with spiced ground meat, baked until golden and crisp, then served in a flavorful broth with a cooling yogurt-garlic sauce. This baked version is a beloved Armenian classic.
🧂 Ingredients
- 3 cups All-purpose flour(plus more for dusting)
- 1.5 teaspoons Salt
- 1 large Egg
- 1/2 cup Warm water(approximately)
- 2 tablespoons Olive oil(for dough)
- 1 pound Ground beef (85% lean)
- 1 Small onion(about 6 ounces, quartered)
- 3 medium Garlic cloves
- 1 tablespoon Fresh parsley leaves(tender stems included)
- 1 teaspoon Paprika
- 1/2 teaspoon Ground allspice
- 1/2 teaspoon Aleppo pepper(or red chili flakes)
- 1/2 teaspoon Kosher salt(for filling)
- 1/4 teaspoon Black pepper
- 2 tablespoons Extra-virgin olive oil(for filling)
- 1.5 cups Chicken broth
- 2 tablespoons Butter(for greasing pan)
- 1 cup Plain yogurt
- 1 clove Garlic(minced, for sauce)
- 1/4 teaspoon Salt(for sauce)
- 1/4 teaspoon Aleppo pepper(for garnish)
- 1/4 teaspoon Sumac(for garnish)
👨🍳 Instructions
- 1
Make the dough: In a food processor, combine flour and salt. Add the egg, olive oil, and about half of the warm water. Process until a dough forms, adding more water as needed. Knead on a floured surface for 5-7 minutes until smooth and elastic. Cover and let rest for 30 minutes.
- 2
Make the filling: In a food processor, combine onion, garlic, parsley, paprika, allspice, Aleppo pepper, salt, and pepper. Process until smooth. Add the ground beef and pulse 8-10 times until just combined (do not over-process). Stir in olive oil. Refrigerate until needed.
- 3
Preheat oven to 375°F (190°C). Grease a baking dish or Dutch oven with butter. Roll out the dough thinly on a floured surface and cut into 1.5-inch squares. Place about 1/2 teaspoon of filling in the center of each square. Pinch the ends together to form a canoe shape. Arrange manti close together in the prepared dish.
- 4
Bake for 20-25 minutes until golden brown. Meanwhile, heat chicken broth in a saucepan until simmering. Pour about 1/2 cup of hot broth over the manti in the baking dish. Return to the oven for 10 minutes, or until most of the broth is absorbed.
- 5
Make the yogurt-garlic sauce: Mash garlic and salt to a paste. Mix with yogurt and whisk until smooth. Season with salt.
- 6
Serve the manti hot, ladling some of the remaining broth over them. Top with a dollop of yogurt-garlic sauce and a sprinkle of Aleppo pepper and sumac.
💡 Pro Tips
- ✓For a richer flavor, use ground lamb or a mix of lamb and beef.
- ✓Ensure the dough is rolled thinly for the best texture.
- ✓Work quickly when assembling the manti to prevent the dough from drying out.
🔄 Variations
- Some recipes call for a tomato-infused broth.
- Serve with a drizzle of chili oil or melted butter.