Spiced Meat Dumplings Recipe
If you’ve never experienced the warm, savory bliss of Armenian manti, get ready to fall in love. These spiced meat dumplings are a celebrated culinary treasure of Armenia and the broader Caucasus region. With golden, crisped dough and a juicy, seasoned beef or lamb filling, Armenian manti are the perfect harmony of texture and flavor. Often baked to perfection and served with tangy yogurt and garlic sauce, these dumplings are more than a dish—they’re a culinary heirloom passed down through generations.
In this post, I’ll guide you through every step of the Spiced Meat Dumplings Recipe (Armenian Manti)—from making the dough from scratch to preparing the meat filling, shaping the dumplings, and baking them until golden. Whether you’re diving into Armenian cuisine for the first time or rediscovering a nostalgic family favorite, this comprehensive guide is for you.
What is Armenian Manti?
Manti (or mante) are traditional spiced dumplings found across the Middle East, Central Asia, and the Caucasus. In Armenian cuisine, manti are unique: they are typically oven-baked rather than steamed or boiled. This method creates crisp, golden edges while maintaining a juicy center. Think of it as a marriage between a dumpling and a savory pastry.
They’re most often filled with ground lamb or beef, flavored with warm spices like cumin and Aleppo pepper, then folded into open-faced canoe shapes and baked snugly in a dish until the edges are beautifully browned. Served hot with garlicky yogurt sauce and sometimes a drizzle of tomato broth, they are humble, hearty, and absolutely unforgettable.
Ingredients for Spiced Meat Dumplings Recipe (Armenian Manti)
Before we dive into the process, let’s take a look at what you’ll need to make authentic Armenian manti at home.
For the Dough:
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 large egg
- ¾ cup warm water (add gradually as needed)
- 1 tablespoon olive oil
For the Spiced Meat Filling:
- 1 lb ground lamb or beef (or a mix of both)
- 1 small onion, finely grated or minced
- 2 cloves garlic, finely minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon ground cumin
- 1 teaspoon Aleppo pepper or paprika
- 2 tablespoons fresh parsley or cilantro, finely chopped
For the Yogurt Sauce:
- 1½ cups plain Greek yogurt
- 2 cloves garlic, crushed into a paste
- Salt to taste
- Splash of water (optional, to loosen)
For the Tomato Broth (Optional but traditional):
- 2 tablespoons tomato paste
- 2 cups chicken or vegetable broth
- 1 tablespoon butter
- Pinch of salt and Aleppo pepper
How to Make Armenian Manti: Step-by-Step Instructions
Step 1: Prepare the Dough
Making the dough is surprisingly simple and deeply rewarding.
- In a large bowl, whisk together flour and salt.
- Make a well in the center and crack in the egg. Add olive oil.
- Begin mixing and gradually add warm water, kneading as you go.
- Knead for about 8–10 minutes until a smooth, elastic dough forms.
- Cover with plastic wrap and let it rest for at least 30 minutes at room temperature.
Chef’s Tip: Resting allows the gluten to relax, making the dough easier to roll and shape later.
Step 2: Prepare the Spiced Meat Filling
While the dough rests, let’s work on the star of the show—the savory, spiced meat filling.
- In a large bowl, combine ground meat, grated onion, garlic, spices, and herbs.
- Mix thoroughly with your hands or a spoon until well incorporated.
- Keep chilled until ready to use.
Flavor Tip: The grated onion adds moisture to the meat, keeping it juicy as it bakes. Don’t skip it!
Step 3: Roll and Cut the Dough
- Divide the dough into 2–3 portions for easier handling.
- On a lightly floured surface, roll each piece into a thin sheet (around 1/16 inch thick).
- Use a knife or pastry cutter to slice into 1½ inch squares.
Consistency Matters: Uniform squares ensure even cooking and baking. A ruler or straightedge can help if you’re a perfectionist like me.
Step 4: Fill and Shape the Manti
Here’s where the magic happens.
- Place a pea-sized amount (about ½ teaspoon) of meat filling in the center of each square.
- Pinch the two opposing corners together to form a small boat or canoe shape. They should be open at the top.
- Place each shaped dumpling onto a buttered or parchment-lined baking dish, tightly packed in rows to prevent tipping.
Pro Tip: Lightly dampen the edges of the dough if they resist sticking. You want a good seal on those corners.
Step 5: Bake the Dumplings
- Preheat oven to 375°F (190°C).
- Lightly brush the tops of the dumplings with melted butter or oil for a golden finish.
- Bake uncovered for 30–40 minutes, or until the manti are golden brown and the tops are crisp.
Variation: Some families add the broth before baking so the dumplings soften in the tomato sauce. Both methods are traditional—choose your adventure!
Step 6: Make the Yogurt and Tomato Sauces
While the manti bake, whip up your sauces.
Garlic Yogurt Sauce:
- Combine yogurt, crushed garlic, and salt. Thin with a bit of water if needed.
- Taste and adjust seasoning.
Tomato Broth (Optional):
- In a saucepan, melt butter, then stir in tomato paste until it deepens in color.
- Add broth and bring to a gentle simmer.
- Season with salt and Aleppo pepper.
How to Serve Armenian Manti
When the manti emerge golden and crisp from the oven, it’s time to serve them Armenian-style.
Classic Presentation:
- Plate the manti hot from the oven.
- Spoon over garlic yogurt generously.
- Drizzle warm tomato broth (if using) around or over the top.
- Garnish with fresh parsley or a pinch of sumac for tang.
The interplay between the cool yogurt and the hot, crisp dumplings is divine—comfort food at its finest.
Tips for Perfect Spiced Meat Dumplings
- Dough Thickness Matters: Too thick, and they’ll be doughy. Too thin, and they may tear.
- Seal Properly: Don’t overfill and make sure the corners are pinched tight.
- Bake Close Together: Packing them tightly helps retain shape and moisture.
- Use Lamb for Tradition: Beef is great, but lamb is traditional and deeply flavorful.
- Plan Ahead: Manti can be assembled in advance and frozen before baking.
Make-Ahead & Freezing Instructions
Manti freeze beautifully, making them an excellent prep-ahead meal for gatherings or busy weeks.
To Freeze Unbaked Manti:
- Place shaped dumplings on a baking sheet in a single layer.
- Freeze until solid (about 2 hours), then transfer to freezer-safe bags.
- Bake from frozen—just add 5–10 minutes to the bake time.
To Store Leftovers:
- Keep cooked manti refrigerated for up to 3 days.
- Reheat in the oven to preserve crispiness.
Variations on Armenian Manti
Every Armenian family has its own version, and regional twists abound. Here are a few worth trying:
- Vegetarian Manti: Substitute meat with a mix of lentils, sautéed mushrooms, or spiced mashed potatoes.
- Cheese Filling: Try a filling of feta and herbs for a softer, tangier bite.
- Boiled Manti: In some traditions, manti are boiled and served with butter and sumac instead of yogurt.
Fusion Idea: Serve baked manti with spicy harissa-laced yogurt and a lemony herb salad on the side.
What to Serve with Spiced Meat Dumplings
While manti can absolutely shine as a standalone dish, you can elevate your table with a few thoughtful additions:
- Armenian Shepherd’s Salad: Tomato, cucumber, red onion, parsley, and lemon.
- Red Lentil Soup: A classic warm-up to a comforting meal.
- Pomegranate Molasses Glazed Eggplant: A smoky-sweet complement.
- A glass of red wine or tan (yogurt drink) rounds it out beautifully.
🇦🇲 A Culinary Tradition Worth Preserving
The Spiced Meat Dumplings Recipe (Armenian Manti) isn’t just about flavor—it’s about preserving culture, telling stories through food, and creating memories with every fold. It’s a dish made with hands, heart, and heritage.
Whether you’re preparing it for the first time or the hundredth, making manti is an act of love. Don’t be afraid to invite family or friends to help fold and shape; that’s how it’s traditionally done—around the table, with chatter and laughter, and plenty of anticipation.
Final Thoughts
This Spiced Meat Dumplings Recipe (Armenian Manti) brings together robust spices, tender meat, and crispy golden dough in every comforting bite. It’s a dish that looks elaborate but is surprisingly approachable when broken down into manageable steps.
So roll up your sleeves, dust your countertop, and let’s keep this rich culinary tradition alive—one delicious dumpling at a time.
Spiced Meat Dumplings Recipe (Armenian Manti)
Ingredients
For the Dough:
- 3 cups all-purpose flour
- 1 tsp salt
- 1 large egg
- ¾ cup warm water add gradually
- 1 tbsp olive oil
For the Spiced Meat Filling:
- 1 lb ground lamb or beef or a mix
- 1 small onion finely grated
- 2 cloves garlic minced
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp ground cumin
- 1 tsp Aleppo pepper or paprika
- 2 tbsp fresh parsley or cilantro finely chopped
For the Yogurt Sauce:
- 1½ cups plain Greek yogurt
- 2 cloves garlic crushed into a paste
- Salt to taste
- Splash of water optional
For the Tomato Broth (Optional):
- 2 tbsp tomato paste
- 2 cups chicken or vegetable broth
- 1 tbsp butter
- Pinch of salt and Aleppo pepper
Instructions
Prepare the Dough:
- In a large bowl, combine flour and salt.
- Make a well, add the egg and olive oil. Gradually add warm water.
- Knead for 8–10 minutes until smooth and elastic. Cover and let rest for 30 minutes.
Make the Filling:
- In a bowl, mix ground meat, grated onion, garlic, spices, and herbs.
- Stir well and chill until ready to use.
Roll and Cut the Dough:
- Divide dough into 2–3 pieces.
- Roll out each piece thin (about 1/16 inch).
- Cut into 1½ inch squares.
Fill and Shape the Manti:
- Add about ½ tsp meat filling in the center of each square.
- Pinch opposite corners together to form a boat or canoe shape.
- Arrange tightly in a buttered or parchment-lined baking dish.
Bake:
- Preheat oven to 375°F (190°C).
- Brush tops with melted butter or oil.
- Bake for 30–40 minutes until golden and crisp.
Make the Sauces:
- Garlic Yogurt Sauce:
- Mix yogurt, garlic, salt, and thin with water if needed.
- Tomato Broth (Optional):
- Melt butter in a pan, stir in tomato paste, then add broth.
- Season and simmer gently for 5–10 minutes.
Serve:
- Serve manti hot with a generous spoon of garlic yogurt.
- Drizzle warm tomato broth on top if desired.
- Garnish with parsley or sumac.
Notes
- Storage: Store cooked manti in the refrigerator for up to 3 days. Reheat in the oven for best texture.
- Freezing: Freeze unbaked manti on a tray, then transfer to bags. Bake from frozen, adding 5–10 minutes to bake time.
- Variations: Try vegetarian fillings like mashed lentils or sautéed mushrooms. Cheese or herb-based versions are also popular.
- Make Ahead Tip: Both dough and filling can be prepped a day in advance and stored covered in the fridge.