Armenian Sini Manti

Name: Armenian Sini Manti
Prep time: 1 h 40 min
Cook time: 25 min
Total time: 2 h 5 min
Ingredients: 1 kilogram Flour; 400 milliliters Water; 45 milliliters Vinegar; 40 milliliters Sunflower Oil; 25 grams Salt; 1 Egg; 30 grams Butter; 1 kilogram minced meat; 3 Onions; 2 tablespoons Tomato Concentrate; ½ teaspoon Black Pepper; 1 teaspoon Cumin; ½ teaspoon Turmeric; 1 tablespoon Savory; 1 tablespoon Garlic Powder; 2 tablespoons Sweet red paprika powder; 1 liter Chicken Broth; 500 grams Yoghurt; 3 cloves Garlic Clove

2 hrs 5 min·51 Views

Flora Petrova

352 Recipes

Learn how to make authentic Armenian Sini Manti from scratch with this comforting, traditional recipe. For me, these crispy baked dough boats filled with spiced minced meat are a warm childhood memory. My grandma would spend eight whole hours making them super tiny for holidays and special occasions. She was such a perfectionist that if a batch didn't meet her exact standards, she wouldn't even let us eat them—she would simply start all over and make a brand new batch! Now, you can recreate her labor of love at home, served perfectly in warm chicken broth or topped with garlic yogurt.

Allergens

7,099kcal

10 Portions · 4,030 g

Protein

334 g

Carbohydrates

771 g

Fat

277 g

Fiber

72 g

German Food Composition Database (BLS) – the German national nutrient database.
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All nutrition figures are average values calculated from the databases named above, not laboratory measurements. Variety, origin, cut, storage, preparation and the quantities actually used all cause deviations; automatically matched ingredients can add further inaccuracy. We accept no liability for the accuracy or completeness of these figures. They do not constitute medical or nutritional advice. The information on the packaging of the products you use takes precedence; in case of allergies, intolerances, illness, pregnancy or a special diet, consult a suitably qualified professional.

10

g

Flour1 kilogram
Water400 milliliters
Vinegar45 milliliters
Sunflower Oil40 milliliters
Salt25 grams
Egg1
Butter30 grams
minced meat1 kilogram
Onions3
Tomato Concentrate2 tablespoons
Black Pepper½ teaspoon
Cumin1 teaspoon
Turmeric½ teaspoon
Savory1 tablespoon
Garlic Powder1 tablespoon
Sweet red paprika powder2 tablespoons
Chicken Broth1 liter
Yoghurt500 grams
Garlic Clove3 cloves

Making the Dough

1
Combine 400 ml water, 40 ml sunflower oil, 45 ml vinegar, 25 g salt, and 1 egg in a large bowl.
2
Whisk the liquid ingredients together.
3
Add 1 kg of sifted flour gradually into the liquid.
4
Knead the mixture until you form a medium-stiff, hard dough.
5
Divide the dough into balls weighing roughly 100 g each (no bigger than your palm).
6
Place the dough balls onto a tray.
7
Cover the tray tightly with foil to prevent drying.
8
Rest the dough at room temperature for 30 minutes.
30 min

Preparing the Filling

9
Dice three onions very small.
10
Place the minced meat and the diced onions into a separate mixing bowl.
11
Season with salt, black pepper, cumin, turmeric, savoury, garlic powder, tomato concentrate, and sweet red paprika powder.
12
Mix the filling thoroughly by hand.

Assembling the Manti

13
Cut one rested dough ball in half.
14
Flatten each half slightly.
15
Spread softened butter over the top of one flattened half.
16
Place the second flattened half directly on top of the buttered one.
17
Roll the stacked dough out to a very thin 3 mm thickness.
18
Cut the rolled dough into 3x3 cm squares.
19
Place one small meatball onto the center of a dough square.
20
Pinch the opposite edges of the square together to form a little open boat shape.
21
Repeat the rolling, cutting, and pinching process for the remaining dough and meat.

Baking

22
Preheat your oven to 180°C (350°F).
23
Line a baking tray with parchment paper (or butter it well).
24
Arrange the manti boats evenly on the tray.
25
Bake the manti for 25 minutes.
25 min
26
Remove the baked manti from the oven.

Serving Options

27
Serve the baked manti submerged in warm chicken bouillon.
28
Alternatively, top the manti with garlic yogurt and a drizzle of melted butter.

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