Soups & Stews
This Armenian manti soup recipe brings the heart of Yerevan to your kitchen table with tender dumplings floating in aromatic broth. The secret lies in the delicate balance of lamb and spice filling, wrapped in thin dough and simmered until perfectly tender.
I've perfected this traditional recipe after years of testing, ensuring each dumpling bursts with flavor while maintaining its signature shape.
The beauty of manti lies in its simplicity: a few key ingredients transform into a dish that's both comforting and impressive. You'll create a rich, savory broth infused with garlic, onions, and fresh herbs, while the dumplings develop their signature dimpled surface from the rolling technique.
The yogurt sauce adds that signature tangy zing that makes this soup truly special.
What you'll end up with is a steaming bowl of manti soup that's rich in flavor and tradition. The dumplings will be tender yet hold their shape, floating in a fragrant broth that's been simmered to perfection.
Each bite delivers layers of savory filling, herbed broth, and cooling yogurt sauce—a combination that's both heartwarming and restaurant-quality.
Serve this traditional Armenian dish with a side of fresh herbs and crusty bread for dipping. The leftovers reheat beautifully, making it perfect for meal prep or when you want to share the flavors of Armenia with friends and family. Here's how to create this comforting classic at home.
Ingredients for armenian manti soup
Here's what you need to bring Armenian dumpling comfort to your kitchen table.
| Ingredient | Amount | Notes |
|---|---|---|
| Ground Lamb 🐑 | 1 ½ lb | 80% lean for best texture |
| All-Purpose Flour 🌾 | 2 cups | For dumpling dough |
| Water 💧 | 1 cup | Room temperature |
| Large Egg 🥚 | 1 whole | For dough binding |
| Yellow Onion 🧅 | 1 whole | Finely chopped |
| Garlic Cloves 🧄 | 6 cloves | Minced for filling |
| Fresh Dill 🌿 | ¼ cup | Chopped finely |
| Fresh Mint 🌿 | ¼ cup | Chopped finely |
| Ground Cumin 🌶️ | 1 tbsp | Toasted for depth |
| Ground Coriander 🌶️ | 1 tbsp | Freshly ground preferred |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Plain Yogurt 🥛 | 1 cup | Full-fat for creaminess |
| Chicken Broth 🍲 | 6 cups | Homemade or quality store-bought |
| Olive Oil 🫒 | ¼ cup | For dough and cooking |
The lamb is the star here—ground lamb gives the filling that signature rich flavor. Grab it from the Middle Eastern market if you can, where they often carry the best quality. Look for good marbling—it makes the dumplings juicier. If you can't find ground lamb, ground beef at 80% lean works in a pinch, but it won't be quite the same. The flour should be all-purpose, but if you've got bread flour, mix it half and half for extra chew. Fresh herbs are non-negotiable for that bright, fresh flavor—Armenian markets often have dill and mint bundles that stay fresh longer.
No fresh dill or mint? Dried works at half the amount, but it won't have that same vibrant punch. The yogurt needs to be plain and full-fat—Greek yogurt works too—but none of that low-fat stuff. For the broth, homemade is ideal, but Knox or Pacific Foods boxes are solid if you're short on time. The olive oil should be extra-virgin—it makes the dough tender and adds subtle flavor. If you're making a big batch, double the dough recipe—it keeps well in the fridge for up to 3 days.
Dough gets sticky fast, so wet your hands when handling. Store any leftover dough wrapped tightly in plastic for up to 2 days. The cooked dumplings reheat beautifully—just drop them in simmering broth for 5-10 minutes. The broth itself keeps for 5 days in the fridge, and the yogurt sauce can be made a day ahead. Freeze dumplings in a single layer before bagging for 3 months—they thaw perfectly in broth.
Why You'll Love This Recipe
- Five-Ingredient Magic: I swear, this is the kind of recipe where you look at the list—ground lamb, flour, egg—and think, "That’s it?" Then you taste it, and suddenly you’re hooked on how that tender lamb and onion blend turns into something so much richer than the sum of its parts.
- Umami Bomb: The lamb gets so well seasoned that every spoonful feels like a little flavor explosion. Honestly, the way the onion caramelizes just enough while the lamb stays juicy? It’s that perfect balance that makes you want to eat it straight from the pot—no fuss, just pure satisfaction.
- Weeknight Workhorse: Between us, this is my go-to when I need something hearty but can’t be bothered with complicated steps. Toss in some greens or crusty bread, and suddenly you’ve got dinner covered—no takeout menus, no last-minute stress. (Yes, even on a Tuesday night.)
- Budget-Friendly Feast: Ground lamb might sound fancy, but it stretches further than you’d think when paired with these simple ingredients. I’ll be real: it’s not the prettiest dish, but the taste makes up for it, and leftovers? Even better reheated the next day—no dryness, just comfort.
Step-by-step instructions for Armenian manti soup
Here's how to create this hearty Armenian comfort dish with tender lamb dumplings and rich broth.
Prepare the Lamb Filling
In a large bowl, combine the 1.5 lb ground lamb, finely chopped 1 whole yellow onion, minced 6 cloves garlic, 0.25 cup fresh dill, 0.25 cup fresh mint, 1 tbsp ground cumin, 1 tbsp ground coriander, 1.5 tsp salt, and 0.5 tsp black pepper. Mix everything thoroughly with your hands until the lamb is evenly coated with spices and herbs.
This filling should be moist but not wet—if it feels too dry, add 1 teaspoon water at a time until it reaches a workable consistency. The spices should be well distributed so each dumpling gets that authentic Armenian flavor. I like to let the mixture sit for 5 minutes while I prepare the dough—this allows the flavors to meld slightly.
Make the Dumpling Dough
In a separate large bowl, whisk together the 2 cups all-purpose flour, 1.5 tsp salt, and 0.5 tsp black pepper. Make a well in the center and add the 1 whole large egg and 1 cup room temperature water. Using a fork, gradually mix the wet ingredients into the dry until a rough dough forms.
Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. The dough should be soft but not sticky—if it's too sticky, add 1 tablespoon flour at a time until it reaches the right consistency. Wrap the dough in plastic wrap and let it rest for 30 minutes while you prepare the broth.
Cook the Chicken Broth
Heat 0.25 cup olive oil in a large pot over medium heat. Add the finely chopped 1 whole yellow onion and sauté for 5 minutes until soft and translucent. Add 6 minced garlic cloves and cook for another 1 minute until fragrant.
Pour in the 6 cups chicken broth and bring to a gentle simmer. Season with an additional 1 tsp salt if needed. Let the broth simmer uncovered for 15 minutes to develop deeper flavor. This step is crucial—it forms the aromatic base for your soup.
Assemble and Cook the Dumplings
Divide the rested dough into 16 equal pieces (about 1.5 ounces each) and roll each piece into a thin circle about 3 inches in diameter. Place 1 tablespoon of lamb filling in the center of each dough circle, then fold the dough over the filling and pinch the edges tightly to seal. Roll the sealed edges gently to create smooth, round dumplings.
Carefully lower the dumplings into the simmering broth, leaving space between them. They should float to the surface. Partially cover the pot and simmer gently for 20-25 minutes until the dumplings are cooked through and the broth has thickened slightly. The dumplings are done when they're firm to the touch and the filling is fully cooked.
Finish and Serve
Once the dumplings are cooked, carefully remove them from the broth with a slotted spoon and set aside. Stir the 1 cup plain yogurt into the broth until it's fully incorporated and the soup has a creamy consistency. Return the dumplings to the pot and heat through for 2-3 minutes—just enough to warm the yogurt without overcooking the dumplings.
Ladle the soup into bowls, placing 4 dumplings in each. The broth should be rich and aromatic, with the yogurt adding a cooling contrast to the spiced lamb filling. Serve immediately while hot, with extra fresh dill and mint for garnish. This soup is all about comfort—perfect for chilly days or when you need a taste of home.
Pro Tips For Making Armenian Manti Soup
- STEAM THE ONION FIRST: Dice that onion extra fine—think rice-sized pieces—and sweat it in a dry pan for 8-10 minutes until translucent but not browned. I learned this the hard way: skipping the steam step means your manti dough will taste raw and floury, no matter how much you knead later.
- CHILL THE DOUGH LONGER: Wrap the finished dough in plastic and refrigerate for at least 2 hours (overnight is better). Cold dough handles better when rolling, seals tighter when stuffed, and won’t stick to your hands like glue. Yes, it’s tempting to rush, but this is the thing that matters most for clean edges.
- DON’T OVERWORK THE LAMB: Mix the ground lamb by hand just until combined—about 20 seconds max. Overmixing makes the filling dense and greasy, which turns your manti into a sad, greasy dumpling. Keep it rough, like crumbly cookie dough.
- BOIL WATER HARDER: Bring your soup broth to a full, rolling boil before dropping in the manti—no gentle simmering. The initial shock helps seal the dough instantly, so they don’t fall apart later. (I used to skip this and spent 15 minutes fishing out half-cooked, gluey dumplings.)
Wine and beer pairings for this dish
White Wine Pairings
For Armenian manti soup, I always reach for a crisp Armenian white wine like Artsakh white or Voskehat—these local varieties complement the lamb and herbs beautifully. Their bright acidity cuts through the richness of the dumplings while enhancing the yogurt's tang.
If Armenian wines aren't available, a dry Riesling from Germany or Sauvignon Blanc from New Zealand works wonders with its citrus notes. 🍷
Red Wine Options
A light-bodied Armenian red wine such as Areni or Vardenis pairs surprisingly well, especially if you prefer reds. Their subtle fruitiness and earthy undertones harmonize with the cumin and coriander in the filling.
For non-Armenian options, a Pinot Noir from Oregon or Chianti Classico from Italy offers enough structure to stand up to the dish without overpowering it.
Beer Pairings
For beer lovers, a Belgian witbier like Hoegaarden or St. Bernardus Witbier is my go-to—its coriander and citrus notes mirror the spices in the manti. A German Helles or American pale ale also works, as their malty sweetness balances the tangy yogurt sauce.
Avoid heavy stouts or IPAs, which can clash with the delicate flavors of the broth.
Non-Alcoholic Choices
For a refreshing non-alcoholic option, try Armenian pomegranate juice—its tartness enhances the lamb filling. A sparkling mint lemonade with fresh dill also pairs perfectly, offering a cooling contrast to the warm soup. For something herbal, hibiscus tea with a squeeze of lemon adds brightness without overpowering the dish. 💧
Serving Tips
Serve your wine or beer slightly chilled for whites and at cellar temperature for reds to highlight their aromas. I like to pour a small glass first to taste, then adjust the portion based on how strongly the flavors interact with the soup.
For a true Armenian experience, pair with lavash bread to soak up the broth and dumplings. 🍞
Nutrition facts
Frequently asked questions
Why do Armenian manti dumplings have dimples?
The signature dimples on manti come from the traditional rolling technique using a special tool called a "manti press." These indentations create more surface area for the broth to penetrate, ensuring each bite has that perfect balance of tender dough and flavorful filling. If you don't have a press, gently press your thumb into the dough before sealing to mimic the effect.
Can I make manti soup ahead of time?
The broth can be made 2 days ahead and reheated gently. For the dumplings, cook them fresh for best texture, but you can prepare the dough and filling 1 day ahead—just keep them refrigerated until ready to assemble. The yogurt sauce should be made fresh before serving to maintain its creamy consistency.
What if my dumplings sink instead of float?
Sinking dumplings usually mean they're too dense or the dough wasn't sealed properly. Check your dough consistency—it should be slightly lighter than traditional pasta dough. Also ensure you're pinching the edges tightly when sealing. If they sink, gently press them down with a spoon to help them float. Remember, they'll float once fully cooked!
Is there a vegetarian version of manti?
Yes! Replace the lamb with a mix of 1 lb mushrooms, 1 cup cooked lentils, and 1 tbsp soy sauce for umami depth. Add 1 tsp smoked paprika to mimic the lamb's richness. The dough and cooking method remain exactly the same—just adjust seasoning to your taste.
How do I prevent the yogurt from curdling in the broth?
Always use full-fat yogurt and stir it into the broth off the heat. The broth should be at 180°F or slightly cooler when adding yogurt. For extra insurance, whisk in the yogurt gradually while stirring constantly. If it starts to separate, remove the pot from heat and stir vigorously until smooth.