Manti freeze well and can keep in your freezer up to 3 months. There are two ways to freeze Manti dough.

The first way which is how I do it – half bake the manti, allow it to cool, then line them up on baking sheets and pop them in the freezer until they are frozen through. Then transfer them to freezer bags. This way when it thaws the beef is half cooked and isn’t watery.

The second way is to line them up on baking sheets and pop them in the freezer until they are frozen through. Then transfer them to freezer bags.

Sini Manti

Manti is a traditional Armenian dish similar to Shishbarak served with two kinds of sauces, tomato, and yogurt.
Course Main Course
Cuisine Armenian


  • Stand Mixer.
  • Pasta Roller


For the Dough

  • 2 cups pasta flour – I used Pivetti by Juthour
  • 1 TSP Salt
  • 4 TBSP Vegetable Oil
  • 1 Egg
  • ½ Cup Water

For the Meat

  • 250 grams minced beef
  • 1 small onion finely diced
  • ¼ cup parsley finely diced
  • ¼ TSP Black Pepper
  • 2 TSP Mixed Spices
  • ½ TSP Salt

For the Yogurt

  • 1 cup yogurt
  • 1 garlic clove
  • Salt to taste
  • For the Tomato Sauce
  • 2 TBSP Olive Oil
  • 1 garlic clove
  • 500 ML Chicken or Beef Stock – I used Chicken
  • 2 TBSP Tomato Paste
  • 1 TBSP Lemon Juice
  • ½ TSP Paprika
  • Salt to Taste

For Garish

  • Sumac
  • Dried Mint


For the Yogurt

  • Mix the yogurt, garlic, and salt. Set aside so the flavours an infuse.

For the Dough

  • In a bowl of your stand mixer mix flour and salt.
  • Add vegetable oil and one egg and mix in.
  • Gradually add the water.
  • Allow to mix until the dough sticks to the dough hook.
  • Remove, divide into two balls.
  • Flatten into disc and cover with cling film.
  • Place it in your fridge for 45 minutes.
  • When you take the dough out of the fridge flour your work surface and roll out the discs.
  • Cut in half and roll using your pasta cutter.
  • I roll two times per number until I reach # 4.
  • So that's 8 times rolling the dough.

For the Beef

  • Mix 250grams of ground beef, 1 small diced onion, and one quart of a cup of chopped parsley.
  • To season your beef, add 1 TSP Black Pepper, 2 TSP Mixed Spices and 1/2 TSP of Salt.
  • Mix the beef mixture very well by hand, and shape into balls, approximately 1 TSP in size.

For Tomato Sauce

  • Cook one garlic clove in some olive oil until fragrant.
  • Add 500 ML of your stock of choice (beef or chicken) i used chicken.
  • Add 2 TBSP of tomato paste and mix well.
  • Add in 1 TBSP of lemon juice.
  • Season with salt to taste and half a TSP of paprika.

To Assemble

  • Bake manti in a preheated oven for 20 minutes at 220.
  • When you take it out of the oven, top with tomato sauce. You will hear a drizzle that will make you smile.
  • Top with yoghurt mix.
  • Garnish with dried mint and sumac.