These homemade baked Manti (Sini Manti) are traditional Armenian dumplings. They feature a savory beef filling and a luscious yogurt-garlic sauce. While some recipes differ, using lamb instead of beef, this is my family’s beloved version. It’s by far the best I’ve ever had on two continents!

What Are Sini Manti?

Manti are common to many Central and West Asian cuisines, small parcels of spiced ground lamb or beef surrounded by thin wheat dough wrappers that are typically steamed or boiled. However, Armenian manti, sometimes called “sini manti,” are a little different. The diminutive, canoe-shaped, and open-faced dumpling are baked until crisp instead, and are served in a tomato-infused meat broth, finished with a dollop of yogurt, minced garlic, and a sprinkling of Aleppo pepper and sumac powder. To me, this the ultimate manti, since the combination of flavors and textures is unparalleled: crunchy-crisp dumplings, their corners softened gently by the hot, aromatic broth, paired with the cool, tart yogurt, all of it brightened by lightly spicy, fruity, and tart garnishes.



  • 2 large eggs
  • ¾ cup water
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt
  • 3 ½ cups (440 grams) all-purpose flour plus more as needed

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