Main Courses, Recipes
Leave a comment

Sini Manti

I’m not gonna lie and sugar coat it, it’s a lot of work and time consuming but oh the outcome!!! All worth it! As a child we used to have roles when manti was being made…auntie used to open the dough and cut it in small squares, my cousin would add the meat and I would shape them and place in a tray. Hope you give it a try as a real home made manti is a must and I am sure you will start to always make it! It freezes beautifully for months 🙂

Recipe for 4 people.


For the dough:

  • 1 1/2 cup all purpose flour, plus more for dusting and kneading
  • 1 egg
  • 1 tablespoon olive oil
  • Water as much as needed

For the filling:

  • 200 gr finely minced beef
  • 1 small onion, grated
  • Salt and pepper to taste

For the yogurt:

  • 3 cup natural yogurt
  • 1 egg
  • 2 cloves of garlic, crushed
  • Salt
  • 1/4 cup of water

To finish:

  • 50 gr butter
  • 1/2 tablespoon tomato paste
  • 1 teaspoon dried mint
  • Sumac


For the dough:

  • Place flour and salt in a bowl and give it a stir.
  • Add the egg and oil.
  • Gradually add enough water to form a dough.
  • Transfer the dough to a floured surface and knead adding flour as you go making sure that you end up with a dough that isn’t sticky.
  • Put the dough in a bowl, cover and let rest for 1/2 hour.

For the filling:

  • Add all the prepped ingredients in a bowl and mix till combined.

To make the manti ‘boats’

  • Divide the dough in half and using a rolling pin start rolling the dough into a big thin circle (NB: if you have a pasta machine good!!! Use it to thin the dough)
  • Cut the dough into 3 cm wide strips and then cut strips into 3 cm squares, you don’t have to be precise, just eyeball it.
  • Place a tiny bit of meat mixture in the center of each square and bring together the two sides, pinching the dough together, to form a boat.
  • Place the shaped manti into a lightly oiled tray and bake in a preheated oven on 220 until golden.
  • You will end up with some leftover dough. Cut this into small cubes (smaller then the manti) and fry till golden. Set aside.

In the meantime prepare the yogurt:

  • In a pan add the yogurt, garlic, salt, water and egg and give it a good whisk.
  • Turn on the heat on medium and, whisking all the time, warm the yogurt thoroughly. Set aside.
  • Take the cooked manti out of the oven and place on the stove top on medium heat.
  • Baste using 1/2 cup of hot water.
  • Pour the yogurt over the manti and let it come to a gentle boil.
  • Turn off heat.

The finish:

  • In a frying pan melt the butter and add the mind and tomato paste. Set aside.

To assemble:

  • Spoon manti in plate, sprinkle with sumac, top with the fried dough and spoon a bit of the butter over.

Buon appetito!

Leave a Reply

Your email address will not be published.