When the chill of winter begins to settle in, there’s nothing quite like the warmth of a steaming bowl of Sini Manti. This delightful dish fills the air with an irresistible aroma, blending the rich flavors of spiced lamb and creamy yogurt-garlic sauce that beckons family and friends to gather around the table. My love for homemade comfort food took a delicious turn when I discovered this recipe, combining tender dough pockets filled with flavorful lamb and served in a savory broth.
What makes Sini Manti truly special, aside from its indulgent taste, is how easily it can elevate any weekday dinner into a culinary celebration. As I knead the dough and prepare the fillings, there’s a sense of pride that comes with crafting something beautiful and deeply satisfying from scratch. So, slip on your apron and let’s embark on making this dish that promises to impress your loved ones and revive your home-cooked meals from the mundane to the extraordinary!
Why You’ll Love Sini Manti
Flavorful comfort: Each bite of Sini Manti transports you to a cozy home kitchen, boasting a delightful mix of tender lamb and aromatic spices.
Crowd-pleaser: Whether you’re hosting a dinner party or enjoying a cozy night in, this dish will surely impress guests and loved ones alike.
Easy to follow: With step-by-step instructions, even novice cooks can master the art of making these delicious dumplings.
Elevated weeknight dinners: Transform your weekday meals into something spectacular without spending hours in the kitchen.
Unique presentation: The delightful shape of the manti, swimming in savory broth and topped with garlic yogurt sauce, makes for a stunning dinner centerpiece.
Sini Manti Ingredients
For the Lamb Filling
• Lamb shanks or neck slices – 1 pound will provide rich flavor and tenderness to your manti.
• Kosher salt – 1 1/2 teaspoons enhances the savory profile of the filling.
• Low-sodium chicken stock – 1 quart adds depth to the broth without overwhelming saltiness.
• Garlic cloves (lightly crushed) – 5 cloves infuse a warm, robust aroma into the filling.
• Tomato paste – 1/4 cup brings a touch of sweetness that balances the spices.
• Ground lamb or lean ground beef – 6 ounces adds a hearty filling option for your Sini Manti.
For the Dough
• All-purpose flour – 280 g (about 2 cups) is the base for creating a tender manti shell.
• Kosher salt – 1/2 teaspoon enhances flavor in the dough.
• Unsalted butter – 2 tablespoons provide richness and help create a soft texture.
• Water – 1/2 cup plus 1 tablespoon ensures the dough comes together perfectly.
• Egg yolk – 1 large egg yolk adds richness and helps bind the dough.
• Onion (peeled and quartered) – 1 small onion contributes a subtle sweetness to the filling.
• Fresh parsley leaves and tender stems – 1 tablespoon offers a fresh note in the filling.
For the Seasoning
• Paprika – 1 teaspoon adds a hint of earthiness and color to the dish.
• Ground allspice – 1/2 teaspoon imparts a warm, aromatic touch that complements the lamb.
• Aleppo pepper – 1/2 teaspoon brings a mild heat and vibrant flavor.
• Freshly ground black pepper – 1/4 teaspoon enhances all the flavors in the filling.
For the Yogurt Sauce
• Greek yogurt – 2 cups creates a creamy and tangy sauce that pairs beautifully with manti.
• Garlic cloves (minced) – 2 tablespoons provide bold flavor to the yogurt sauce.
• Aleppo pepper – 2 teaspoons gives a touch of heat to the sauce.
• Ground sumac – 2 teaspoons adds a zesty, lemony flavor that brightens everything up.
With all these delightful ingredients ready, you’re one step closer to impressing everyone with your homemade Sini Manti!
How to Make Sini Manti
-
Prepare the lamb: Sprinkle lamb evenly with 1 teaspoon salt and place on a wire rack set in a rimmed baking sheet. Let it stand at room temperature for at least 30 minutes, or up to 2 hours, to enhance the flavor.
-
Cook the lamb: In a pressure cooker, combine lamb, chicken stock, crushed garlic, tomato paste, and the remaining 1/2 teaspoon salt. Seal and cook at high pressure for 40 minutes for tender, flavorful meat.
-
Release pressure: Use the quick-release method to depressurize the cooker, then strain the broth into a heatproof container. This step ensures you have a clear and tasty broth to serve with your manti.
-
Shred the lamb: Transfer the cooked lamb to a cutting board, allowing the broth to cool. Separate the meat from the bones, discarding the bones and setting the meat aside.
-
Make the dough: In a food processor, pulse together flour and kosher salt. Add the butter and process until fully incorporated, ensuring a rich dough.
-
Form the dough: Add water and the egg yolk to the processor and blend until a dough ball starts to form. Transfer the dough to a floured surface and knead until smooth and elastic.
-
Rest the dough: Shape the dough into a disk, wrap it tightly in plastic, and let it rest for at least 30 minutes. This resting period helps to relax the gluten for easier rolling.
-
Prepare the filling: In the cleaned food processor, combine onion, garlic, parsley, paprika, allspice, Aleppo pepper, salt, and pepper. Process until smooth for a flavorful filling.
-
Mix with ground lamb: Add the broken-up ground lamb to the processor, pulsing to combine all the flavors beautifully. Transfer the filling to an airtight container and refrigerate to keep it fresh.
-
Preheat the oven: Set your oven to 350°F (177°C). Coat two rimmed baking sheets with 1 tablespoon of olive oil each to prevent sticking.
-
Roll the dough: Dust your countertop lightly with flour and unwrap the rested dough. Cut it into quarters and roll each quarter into strips, yielding at least 28 squares for your manti.
-
Fill the manti: Place a scant 1/4 teaspoon ball of meat filling in the center of each dough strip, folding it in half and pinching the sides to enclose the filling snugly.
-
Bake the manti: Arrange the filled manti on the prepared baking sheets. Bake until golden brown, about 25 to 30 minutes, filling your kitchen with enticing aromas.
-
Make the yogurt sauce: In a bowl, mash garlic with salt to form a rough paste. Combine it with the Greek yogurt and whisk until evenly mixed for a creamy sauce.
-
Heat the broth: In a large saucepan, bring your reserved broth to a boil, adding the reserved lamb pieces. Reduce the heat to medium-low to allow flavors to meld beautifully.
-
Final bake for manti: Return the manti to the oven and bake for an additional 15 to 20 minutes to heat through, ensuring every bite is warm and inviting.
-
Serve delightfully: Serve the manti in bowls with steaming hot broth, topped with the garlic yogurt sauce. Finish with a sprinkle of Aleppo pepper and sumac for an extra flavor boost.
Optional: Garnish with fresh parsley for a pop of color.
Exact quantities are listed in the recipe card below.
Make Ahead Options
Making Sini Manti ahead of time is a fantastic way to streamline your meal prep, especially on busy weeknights! You can prepare the lamb filling and the dough up to 3 days in advance. To do this, make the filling as directed and store it in an airtight container in the refrigerator. The dough can also be wrapped tightly in plastic and kept chilled. When ready to serve, simply assemble and bake the manti as usual. You can also freeze unbaked manti for up to 1 month; just bake directly from frozen, adding a few extra minutes to the cooking time. This approach ensures that your Sini Manti maintains its delicious flavors and textures, making dinner both effortless and satisfying!
What to Serve with Sini Manti?
Create a captivating meal around the tantalizing layers of flavor found in this dish.
- Crispy Roasted Vegetables: Roasted seasonal veggies provide a delightful contrast to the tender manti, adding crispy textures and earthy flavors.
- Warm Pita Bread: This soft and chewy accompaniment is perfect for dipping into the garlic yogurt sauce, enhancing each creamy bite.
- Tangy Mediterranean Salad: A fresh salad with cucumbers, tomatoes, and feta brings bright, zesty notes that awaken the taste buds.
- Spiced Lentil Soup: A warm, hearty lentil soup serves as a comforting starter, embracing the seasoned essence of the manti.
- Herbed Rice Pilaf: Fluffy rice pilaf infused with herbs complements the rich filling, creating a cozy base for the meal.
- Cucumber Yogurt Salad: This cool salad highlights fresh cucumbers and mint, providing a refreshing crunch that balances the richness of the dish.
- Fizzy Pomegranate Beverage: Refreshing and slightly sweet, this drink pairs well with the manti’s savory flavors and adds a celebratory touch.
- Honey-Drizzled Baklava: For dessert, the flaky layers of baklava finished with honey offer a delightful sweet end to this flavorful journey.
Tips for the Best Sini Manti
Rest the Dough: Allowing the dough to rest for at least 30 minutes helps to relax the gluten, ensuring tender and easily rollable pockets.
Don’t Overfill: When adding the filling, use just a scant 1/4 teaspoon per manti. Overfilling can cause them to burst during baking.
Watch the Bake Time: Keep an eye on the manti while baking; they should be golden brown and fragrant, taking around 25 to 30 minutes. Adjust as necessary!
Homemade Broth Matters: The broth is key to elevating the Sini Manti experience. Use quality low-sodium chicken stock and strain it well for a clean flavor.
Chill Your Filling: Refrigerating the lamb filling before using it not only enhances flavor but also helps to firm it up, making it easier to handle while filling the dough.
How to Store and Freeze Sini Manti
Room Temperature: Store any leftover Sini Manti in a sealed container for up to 2 hours if you plan to eat them later; otherwise, refrigerate promptly.
Fridge: Keep Sini Manti in an airtight container in the refrigerator for up to 3 days. Reheat in a covered dish in the oven at 350°F (177°C) until warmed through.
Freezer: Freeze uncooked Sini Manti in a single layer on a baking sheet, then transfer to a freezer bag for up to 3 months. Cook from frozen, adding a few extra minutes to the baking time.
Reheating: For best results, reheat cooked Sini Manti in broth on the stovetop or in the oven at 350°F (177°C) until heated through, preserving their delicious flavors.
Sini Manti Variations
Feel free to get creative with your Sini Manti and make it uniquely yours with these delightful twists!
-
Dairy-Free: Substitute Greek yogurt with coconut yogurt for a creamy alternative that’s completely dairy-free.
-
Vegetarian: Replace the lamb filling with a mixture of sautéed mushrooms, spinach, and ricotta cheese for a lush, flavorful option.
-
Spicy Kick: Add diced jalapeños or crushed red pepper flakes to the filling for those who crave a little heat. The result will be a delicious balance of spices!
-
Herb Infusion: Mix in fresh dill or mint with the lamb filling for a refreshing herbal note that elevates each bite. It gives a pleasant twist to the traditional flavors.
-
Whole Wheat Dough: Swap half the all-purpose flour for whole wheat flour to add a nutty richness and boost nutritional value without sacrificing taste.
-
Nutty Twist: Incorporate finely chopped walnuts or pistachios into the filling for a delightful crunch that adds both texture and flavor.
-
Zesty Lemon: Grate some lemon zest into the yogurt sauce to add a bright, zesty flavor that perfectly complements the rich manti.
-
Sweet Surprise: For a unique dessert version, fill the dough with sweetened cheese or fruit filling, then serve with a drizzle of honey.
Sini Manti with Yogurt-Garlic Sauce Recipe FAQs
What type of lamb should I use for Sini Manti?
Absolutely! For the best flavor, I recommend using lamb shanks or neck slices. They provide a rich taste and tender texture that truly elevates your manti. Additionally, you can mix in high-quality ground lamb or lean ground beef for the filling, giving you flexible options depending on your preference.
How should I store leftover Sini Manti?
Leftover cooked Sini Manti should be kept in an airtight container in the refrigerator for up to 3 days. If you’re planning to save them for later, simply reheat in a covered dish in the oven at 350°F (177°C) until warmed through. They’re still as delightful even after a few days!
Can I freeze uncooked Sini Manti?
Certainly! To freeze, lay the uncooked Sini Manti in a single layer on a baking sheet to prevent sticking, then transfer them to a freezer bag. They can be stored for up to 3 months. When you’re ready to cook them, bake from frozen while adding a few extra minutes to the baking time for perfect results.
What should I do if my dough is too sticky?
No worries! If your dough feels sticky while rolling out, simply dust it with a little additional flour until the texture is manageable. It’s essential to achieve the right consistency for easy handling, so don’t hesitate to adjust the flour levels as needed.
Can I use a different type of yogurt for the sauce?
Very! While Greek yogurt is my go-to for its creaminess, you can use regular plain yogurt or even non-dairy yogurt alternatives for a lighter option. Just note that the texture and flavor may vary slightly, but they’ll still complement the Sini Manti beautifully.
Delicious Sini Manti with Garlic Yogurt Sauce to Wow Your Guests
Ingredients
Equipment
Method
- Sprinkle lamb evenly with 1 teaspoon salt and place on a wire rack set in a rimmed baking sheet. Let it stand at room temperature for at least 30 minutes, or up to 2 hours.
- In a pressure cooker, combine lamb, chicken stock, crushed garlic, tomato paste, and the remaining 1/2 teaspoon salt. Seal and cook at high pressure for 40 minutes.
- Use the quick-release method to depressurize the cooker, then strain the broth into a heatproof container.
- Transfer the cooked lamb to a cutting board, allowing the broth to cool. Separate the meat from the bones, discarding the bones and setting the meat aside.
- In a food processor, pulse together flour and kosher salt. Add the butter and process until fully incorporated.
- Add water and the egg yolk to the processor and blend until a dough ball starts to form. Transfer the dough to a floured surface and knead until smooth and elastic.
- Shape the dough into a disk, wrap it tightly in plastic, and let it rest for at least 30 minutes.
- In the cleaned food processor, combine onion, garlic, parsley, paprika, allspice, Aleppo pepper, salt, and pepper. Process until smooth.
- Add the broken-up ground lamb to the processor, pulsing to combine all the flavors.
- Set your oven to 350°F (177°C) and coat two rimmed baking sheets with 1 tablespoon of olive oil each.
- Dust your countertop lightly with flour and unwrap the rested dough. Cut it into quarters and roll each quarter into strips.
- Place a scant 1/4 teaspoon ball of meat filling in the center of each dough strip, folding it in half and pinching the sides.
- Arrange the filled manti on the prepared baking sheets and bake until golden brown, about 25 to 30 minutes.
- In a bowl, mash garlic with salt to form a rough paste. Combine it with the Greek yogurt and whisk until evenly mixed.
- In a large saucepan, bring your reserved broth to a boil, adding the reserved lamb pieces. Reduce heat to medium-low.
- Return the manti to the oven and bake for an additional 15 to 20 minutes.
- Serve the manti in bowls with steaming hot broth, topped with the garlic yogurt sauce.