Soups & Stews
This Armenian manti soup recipe brings the heart of Yerevan to your kitchen with tender dumplings floating in a fragrant, spiced yogurt broth. 🌟 The secret lies in the delicate balance of hand-rolled dough and rich lamb filling, simmered in a broth that's both creamy and aromatic—perfect for chilly evenings or special gatherings.
What makes this dish truly special is its cultural depth, where each bite tells a story of tradition and comfort.
The recipe begins with making the dough—a simple mix of flour, water, and salt—then follows with the filling, where ground lamb meets a blend of cumin, coriander, and other warm spices. The broth, infused with onions, garlic, and yogurt, creates a velvety base that cradles the dumplings as they cook.
This isn’t just a soup; it’s a celebration of Armenian hospitality, where every spoonful delivers layers of flavor and texture.
What you’ll achieve is a bowl of golden dumplings in a rich, spiced broth that’s both hearty and light, topped with fresh herbs and a dollop of sour cream.
The dumplings stay tender while the broth absorbs all the aromatic spices, creating a dish that’s as comforting as it is impressive. Whether you’re serving a family dinner or hosting guests, this soup promises to be the centerpiece of your meal.
For those looking to adapt, a vegetarian version swaps the lamb for mushrooms or lentils, keeping the same rich flavor profile. The key to success? Patience in rolling the dumplings and simmering the broth—each step ensures a result that’s authentically Armenian and utterly satisfying. Let’s get cooking!
Ingredients for armenian manti soup
Flour, lamb, and yogurt—simple ingredients for a dish packed with tradition and warmth.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 2 ½ cups | For soft, tender dough |
| Water 💧 | 1 cup | Room temperature preferred |
| Salt 🧂 | ½ tsp | Fine sea salt preferred |
| Ground Lamb 🐑 | 1 lb | 80% lean for best texture |
| Ground Cumin 🌿 | 1 tbsp | Toasted for deeper flavor |
| Ground Coriander 🌿 | 1 tbsp | Freshly ground preferred |
| Dried Mint 🌿 | 1 tbsp | Crumbled finely |
| Garlic Cloves 🧄 | 4 cloves | Minced for filling |
| Plain Yogurt 🥛 | 2 cups | Full-fat for creaminess |
| Yellow Onions 🧅 | 1 whole | Finely chopped |
| Fresh Dill 🌿 | ¼ cup | Chopped for garnish |
| Fresh Parsley 🌿 | ¼ cup | Chopped for garnish |
| Sour Cream 🥛 | ½ cup | For serving |
| Vegetable Oil 🫒 | 2 tbsp | For dough rolling |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
The lamb is non-negotiable here—80% lean ground lamb gives you that perfect balance of flavor and texture. Costco or local butchers usually carry it pre-ground, but if you're buying whole lamb, ask for it to be ground fresh. For the spices, Penzeys or bulk bins at Middle Eastern markets are your best bets—they stay fresher longer. Fresh dill and parsley are ideal, but if you're using dried, double the amount and crumble it finely. The yogurt should be plain and full-fat—Fage or Siggi's work perfectly, but any Greek-style yogurt will do.
No lamb? Mushrooms or lentils can stand in for a vegetarian version—sauté them with the spices until they're tender. Swapping out the cumin for smoked paprika adds depth if you're feeling adventurous. The dough can be made ahead and kept wrapped in plastic for 2 days, but the filling is best made fresh. If you don't have fresh dill or parsley, dried works in a pinch, though it won't have the same bright flavor. For the onions, yellow or red both work—just make sure they're finely chopped so they melt into the broth beautifully.
This soup tastes even better the next day as the flavors meld together. Store the dumplings separately in the fridge for 3 days and reheat them gently in the broth. The broth itself keeps for 4 days, and you can freeze portions for 3 months. I like to make extra dumplings and freeze them—perfect for lazy weeknights. Just toss them into simmering broth, and you've got a ready meal in minutes.
Why You'll Love This Recipe
- No-Knead Magic: I swear by this dough—just flour, water, and salt. No mixer, no fuss, and it comes together faster than I can put on a pot of water. The texture is just right: tender but sturdy enough to hold that spiced lamb filling.
- Earthy Lamb Hug: That ground lamb, toasted with cumin until it’s fragrant and deep, wraps around you like a warm blanket. The soup’s broth soaks up every bit of flavor—no dry bites, just rich, savory satisfaction in every spoonful.
- Leftover Goldmine: This recipe actually improves the next day. The flavors meld even deeper, and I often double the batch just to have it for lunches. Freeze half the dumplings—thaw, boil, and you’ve got a meal with zero effort.
- Budget Meal Hero: Ground lamb stretches far here, and pantry staples (flour, cumin) mean I’m not breaking the bank. Honestly, it’s the kind of dish that makes grocery day feel like a win—filling, hearty, and still feels special.
Step-by-step instructions for Armenian manti soup
Here's how to craft tender dumplings and fragrant yogurt broth—just like Armenia's home cooks do.
👨🍳 Step 1: Make the Spiced Lamb Filling
In a large bowl, combine the 1 lb ground lamb with 1 tbsp ground cumin, 1 tbsp ground coriander, 1 tbsp dried mint, 0.5 tsp black pepper, and 4 cloves minced garlic. Mix gently with your hands until just combined—overworking will make the filling tough. The spices should be evenly distributed but still visible as tiny specks.
Add 1 whole yellow onion that's been finely chopped (about ½ cup) and mix again. You'll want the onion to be very fine—almost like a paste—so it blends seamlessly into the lamb. Cover and refrigerate while you prepare the dough. This chilling step prevents the filling from warming up too much when you assemble the manti later.
👨🍳 Step 2: Prepare the Dough
In a separate bowl, whisk together 2.5 cups all-purpose flour, 0.5 tsp salt, and 1 cup room-temperature water. Mix until a shaggy dough forms, then knead on a lightly floured surface for 5-7 minutes until smooth and elastic. The dough should be soft but not sticky—add a little more flour if needed, but don't overdo it or your manti will be tough.
Wrap the dough in plastic wrap and let it rest for 30 minutes at room temperature. This resting period relaxes the gluten, making it easier to roll out thin sheets. While it rests, preheat your oven to 400°F—you'll need it for baking the dumplings later.
🍳 Step 3: Assemble and Boil the Dumplings
Divide the rested dough into 4 equal pieces (about 6 oz each). Roll one piece into a thin rectangle about ⅛-inch thick using a rolling pin dusted with flour. Cut into 1-inch squares—these will be your manti bases. Place 1 tsp of the lamb filling in the center of each square, then fold into triangles by bringing the corners together and pinching tightly at the top.
Bring a large pot of water to a rolling boil and add 1 tbsp vegetable oil to prevent sticking. Drop the manti in batches (don't overcrowd) and cook for 3-4 minutes until they float to the surface. This floating signal means they're fully cooked through. Use a slotted spoon to transfer them to a paper towel-lined plate to drain.
🥘 Step 4: Prepare the Yogurt Broth
In a clean pot, combine 2 cups plain yogurt, 1 cup water, and 1 tbsp vegetable oil. Heat over medium-low heat until just steaming—never boiling, or the yogurt will curdle. Stir in 2 tbsp chopped fresh dill and 2 tbsp chopped fresh parsley for freshness. The broth should be smooth and slightly thickened from the yogurt.
Gently fold the cooked manti into the warm broth and simmer for 2-3 minutes just to meld the flavors. The dumplings will absorb some of the broth, so don't worry if they look slightly less plump. Keep the heat at low—you're just maintaining warmth, not cooking further.
🍽️ Step 5: Serve with Traditional Garnishes
Ladle the manti soup into bowls, making sure each serving gets 4-5 dumplings. Top each serving with 1 tbsp sour cream and an extra sprinkle of chopped fresh dill and parsley. The contrast between the warm broth and cool sour cream is what makes this dish so special.
Serve immediately while the dumplings are still tender. The soup should be creamy from the yogurt but not overly thick—it should coat the back of a spoon lightly. Each bite should deliver juicy lamb, aromatic spices, and the satisfying texture of the pillowy dumplings.
Pro Tips For Making Armenian Manti Soup
- Boil Water to Roar: Fill your pot with cold water before turning on the heat—this prevents lumps in the dough. Once boiling, reduce to a gentle simmer (tiny bubbles, not rolling) or your manti will turn gummy instead of tender. I learned this after making a batch that fell apart like wet cardboard.
- Salt the Lamb Twice: Season the ground lamb before cooking, but don’t stop there—sprinkle a pinch of salt after the cumin goes in. The second layer blooms the flavors deeper, especially when the soup reduces later. My grandmother called it "the Armenian insurance policy," and she wasn’t wrong.
- Steam, Don’t Crowd: Layer the manti loosely in the pot—if they’re packed tight, they’ll stick together like glue. Add enough water to reach midway up the manti, then cover with a tight lid. Let them steam undisturbed for 10 minutes before checking. Rushing this step is how you end up with mushy dumplings.
- Toast the Cumin First: Dry-toast the ground cumin in a cool pan for 30 seconds before adding the lamb—this removes the raw bitterness and intensifies the earthy aroma. Skip this, and your soup will taste like you’re using cumin straight from the jar. (Yes, even if the recipe doesn’t say to.)
Health benefits of armenian manti soup
Protein Powerhouse
This Armenian manti soup serves up a high-quality protein punch with its lamb filling—about 30 grams of protein per serving. The ground lamb provides all essential amino acids, perfect for muscle repair and satiety.
The yogurt broth adds an extra 6 grams of protein per serving, making this a complete meal that keeps you full for hours. 💪
Digestive Benefits
The yogurt base in this soup introduces probiotic cultures that support gut health. Plain yogurt contains live bacteria like Lactobacillus, which aid digestion and may improve gut microbiome balance.
The 2 cups of yogurt in this recipe provide a substantial probiotic boost, especially when served warm. I've noticed my digestion improves when I include fermented foods like this regularly.
Rich in Spices
The combination of cumin, coriander, and mint in the filling offers powerful health benefits. Cumin aids digestion and may help regulate blood sugar, while coriander contains antioxidants that combat inflammation. The 1 tbsp of each spice provides a flavorful dose of these nutrients without overpowering the dish.
Fresh herbs like dill and parsley add vitamin K and vitamin C for an extra nutritional kick.
Low-Calorie Comfort
Despite its rich flavors, this soup is surprisingly moderate in calories—about 350-400 calories per serving. The lamb provides lean protein, while the yogurt broth adds creaminess without excessive fat.
The dumplings are light and airy, making this a comforting yet balanced meal option. It's perfect for those looking to enjoy a hearty dish without heavy calorie intake.
Vitamin Boost
Fresh herbs like dill and parsley contribute vitamin A, vitamin C, and vitamin K to this dish. The ¼ cup of each provides significant antioxidant benefits. The onions in the filling add vitamin B6 and manganese, while the yogurt contributes calcium and riboflavin.
Together, these ingredients create a nutrient-dense bowl that supports overall health and wellness.
Vegetarian Adaptation
For a plant-based version, swap the lamb for mushrooms or lentils—both provide protein and fiber. Mushrooms add umami flavor while lentils contribute iron and folate.
This adaptation maintains the dish's health benefits while making it accessible to those avoiding meat. The yogurt broth remains the same, preserving the probiotic advantages. 🌱
Nutrition facts
Frequently asked questions
Can I make the manti dough ahead of time?
Yes! The dough keeps well for 2 days when wrapped tightly in plastic and stored in the fridge. For longer storage, freeze it for up to 1 month—just thaw at room temperature before rolling. This is a huge time-saver when you're ready to assemble the dumplings later.
What if I can't find ground lamb?
No problem! Ground beef (80% lean) works well as a substitute, though it'll have a slightly different flavor. For a vegetarian option, use mushrooms or lentils sautéed with the same spices. The texture will differ, but the aromatic broth will still shine.
How do I prevent the dumplings from sticking together?
Use a slotted spoon to transfer cooked manti to a paper towel-lined plate, spacing them apart slightly. For extra prevention, add 1 tbsp vegetable oil to the boiling water. Never overcrowd the pot—cook in batches if needed. The oil creates a barrier that keeps them from clumping.
Can I bake the manti instead of boiling?
For baked manti, shape the dumplings as directed, then place them on a parchment-lined baking sheet. Brush with oil and bake at 400°F for 12-15 minutes until golden. They'll be slightly crispier than boiled ones but still tender inside. This method works well for meal prep.
Why does my broth look curdled?
Curdling happens when the yogurt overheats. Keep the broth at a gentle simmer (160°F) and never let it boil. If it curdles, whisk in 1 tbsp cold water to smooth it out. The yogurt should be warm but not hot—think "body temperature" rather than boiling.