Soups & Stews
This Armenian manti soup recipe brings a taste of Armenia to your kitchen with tender dumplings floating in a rich, spiced lamb broth. 🌟 The secret lies in hand-stretched dough and a carefully layered broth that balances warmth and depth—just like my grandmother taught me.
Every bite delivers the perfect harmony of textures and flavors, from the delicate dumplings to the aromatic broth.
The recipe begins with making the manti dough, which requires patience and a light touch to achieve the right elasticity. While the dough rests, the lamb broth simmers with traditional spices like cumin, coriander, and allspice, creating a fragrant base.
The dumplings are filled with seasoned ground lamb, then boiled until they float to the surface—proof they’re perfectly cooked.
What makes this dish truly special is the way the flavors come together: the tender dumplings soak up the spiced broth, while the sour cream and fresh herbs on top add brightness and freshness.
It’s a dish that feels both comforting and celebratory, perfect for family gatherings or a cozy night in.
Whether you’re making it for a special occasion or a weeknight dinner, this recipe delivers restaurant-quality results with a touch of Armenian tradition. Let’s get started on creating a dish that’s as rewarding to make as it is to eat.
Ingredients for armenian manti soup
Hand-stretched dough, spiced lamb, and aromatic broth—just these ingredients transform your kitchen into Armenia.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 3 cups | For dough elasticity |
| Ground Lamb 🥩 | 1 ½ lb | 80% lean, finely ground |
| Large Eggs 🥚 | 1 whole | Room temperature preferred |
| Water 💧 | 1 ¼ cups | Room temperature |
| Vegetable Oil 🫒 | 2 tbsp | For dough rolling |
| Ground Cumin 🌿 | 1 tbsp | Toasted for depth |
| Carrots 🥕 | 2 medium | Peeled and grated |
| Onion 🧅 | 1 whole | Yellow, finely chopped |
| Garlic Cloves 🧄 | 4 cloves | Minced, fresh preferred |
| Ground Coriander 🌿 | 1 tsp | Freshly ground ideal |
| Allspice 🌶️ | ½ tsp | Whole berries crushed |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Fresh Dill 🌿 | ¼ cup | Chopped, stems removed |
| Sour Cream 🧀 | ½ cup | Full-fat for richness |
The lamb is non-negotiable here—80% lean ground lamb gives you that perfect texture. Costco or local butchers usually have it pre-ground, but if you're buying a whole lamb shoulder, ask for it to be ground extra fine. The dough needs all-purpose flour—bread flour makes it too tough. I always grab mine from King Arthur if I'm making a big batch, but regular supermarket flour works fine. The carrots? Orange ones have more natural sweetness, but purple or yellow work too. Just peel and grate them finely—no one wants to bite into chunks in their dumpling.
No ground lamb? Ground beef at 80% lean is a decent swap, but the flavor won't be quite the same. Running short on cumin? Garam masala at half the amount gives you a similar warmth. Fresh dill wilting fast? Dried dill works at one-third the quantity, but honestly, fresh is worth the extra trip to the store. The allspice is crucial—it's what gives that authentic Armenian depth. If you can't find it, a pinch of cinnamon and cloves will get you close. And for the dough? Room-temperature water is key—cold water makes it tough.
The dough keeps for 2 days wrapped in plastic in the fridge, but make it fresh if you can. The lamb filling can be prepped ahead and stored for 1 day—just bring it to room temp before shaping. The dumplings themselves? Freeze them uncooked for up to 3 months—boil straight from frozen. The broth gets better as it sits, so make extra if you can. I always portion mine into containers with a little broth—perfect for lunches all week.
Why You'll Love This Recipe
- No-Fuss Dough: I swear by the simplicity of this dough—just flour, water, and a pinch of salt. No yeast, no waiting, no fuss. Roll it out while the lamb simmers, and you’re golden.
- Lamb That Sticks: That ground lamb? It’s the star—spiced with cumin, coriander, and just enough garlic to make your kitchen smell like a Yerevan street. The filling stays packed and flavorful, no matter how many times you spoon it into those little pockets.
- Weeknight to Potluck: Make a double batch on Sunday, freeze half, and reheat when you’re too tired to cook. Or bring it to a gathering—it’s hearty enough for a crowd but still feels special. My roommates always ask for seconds, and that’s the real compliment.
- Budget-Friendly Feast: Ground lamb stretches further than you’d think, and the dough costs next to nothing. Leftovers reheat beautifully, so you’re not stuck eating sad takeout. Honestly, it’s the kind of meal that makes grocery shopping feel like a win.
Step-by-step instructions for Armenian manti soup
Here's how to make this comforting Armenian dish with tender dumplings and rich lamb broth.
👨🍳 Step 1: Make the Manti Dough
In a large bowl, combine the 3 cups all-purpose flour with 1.5 tsp salt and mix well. Add the 1 whole large egg and 1.25 cups room-temperature water gradually while stirring with a wooden spoon. The dough should come together but still feel slightly sticky—this is perfect for rolling thin dumplings.
Turn the dough onto a lightly floured surface and knead gently for about 2 minutes until smooth. Wrap it tightly 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 later.
I like to press down gently on the dough during kneading—this prevents air bubbles that could make the dumplings uneven. If the dough feels too dry, add 1 tsp water at a time until it's workable but not sticky.
🍳 Step 2: Prepare the Lamb Filling
In a large skillet, heat 2 tbsp vegetable oil over medium heat. Add the 1 whole onion (finely chopped) and cook for 5 minutes until soft and translucent. Add the 2 medium carrots (grated) and cook for another 3 minutes until slightly softened.
Stir in the 1.5 lb ground lamb, breaking it up with a wooden spoon. Cook for 5-7 minutes until the lamb loses its raw color. Add the 1 tbsp ground cumin, 1 tsp ground coriander, 0.5 tsp allspice, 0.5 tsp black pepper, and cook for another 2 minutes until the spices are fragrant.
Remove from heat and let cool completely before handling. The filling should be cool enough to mix with the dough without warming it up—this keeps the dumplings from cooking prematurely when you roll them.
🥘 Step 3: Shape and Cook the Manti Dumplings
Divide the rested dough into 4 equal parts and roll each into a thin rectangle about ⅛-inch thick on a floured surface. Use a 3-inch round cutter to cut circles from the dough—you should get about 16-18 circles total (enough for 4 servings).
Place 1 tsp of the lamb filling in the center of each circle. Fold the dough over the filling, pressing edges firmly to seal. Roll the sealed edge gently between your palms to create the classic pleated manti shape. Arrange dumplings on a floured tray and cover with a damp towel to prevent drying.
Bring a large pot of salted water to a rolling boil. Add dumplings in batches (don't overcrowd) and cook for 3-4 minutes until they float to the surface. Remove with a slotted spoon and set aside—keep them warm in a bowl of warm water to prevent drying.
🍲 Step 4: Make the Spiced Lamb Broth
In the same pot, add 4 cloves minced garlic and cook for 30 seconds until fragrant. Pour in 4 cups water (or enough to cover the dumplings) and bring to a gentle simmer. Add the cooked dumplings back to the broth and simmer for 10 minutes to infuse flavors.
Stir in the 0.25 cup chopped fresh dill and adjust seasoning with additional salt or pepper if needed. The broth should be flavorful but not overly salty—Armenian manti soup balances richness with bright herb notes.
🍽️ Step 5: Serve with Sour Cream
Ladle the hot dumplings and broth into bowls, serving 4 dumplings per person. Top each serving with 2 tbsp sour cream and garnish with extra chopped fresh dill. The contrast of cool sour cream with the warm, spiced broth is what makes this dish special.
For an authentic touch, serve with a side of lemon wedges—squeezing fresh lemon over the soup brightens the flavors and cuts through the richness. The dumplings should be tender but still hold their shape, with the lamb filling peeking through the pleats.
Pro Tips For Making Armenian Manti Soup
- Boil Water Hard: I used to simmer the broth gently, but manti need a rolling boil—at least 100°C (212°F)—to cook through without turning mushy. If your water’s lukewarm, the dumplings will absorb too much liquid and fall apart. Trust me, the extra heat is worth the slightly louder kitchen.
- Salt the Lamb First: Season the ground lamb before mixing it with flour—this ensures even flavor distribution. I learned this the hard way when my first batch tasted bland in the center. A pinch of salt and a few grinds of black pepper right into the raw meat make all the difference.
- Don’t Overwork the Dough: Once you mix flour, eggs, and water, handle the dough just enough to combine—over-kneading makes it tough. My grandmother’s trick? Use your hands to press it lightly against the bowl’s side, then let it rest for 5 minutes. It’s sticky, but that’s how you get tender manti.
- Steam, Don’t Boil: The soup’s magic is in the steam—cover the pot tightly and reduce heat to a gentle simmer (not a rolling boil) after the first 3 minutes. I skipped this once and ended up with sad, waterlogged dumplings. A lid traps heat, and low heat keeps them pillowy.
Dietary considerations for this dish
Vegetarian Adaptations
Skip the lamb and use 1 lb finely chopped mushrooms (cremini or shiitake) sautéed with 1 tbsp soy sauce and 1 tsp smoked paprika for umami depth. Add ½ cup cooked lentils or 1 cup crumbled feta to the filling for protein.
The dough and broth remain the same—just swap the spices to 1 tbsp cumin and 1 tsp turmeric for earthy warmth. 🌱
Gluten-Free Options
Replace the all-purpose flour with a 1:1 gluten-free flour blend (like Bob’s Red Mill) and add 1 tbsp xanthan gum to mimic elasticity. The dough will be slightly stickier, so work quickly when shaping.
For the broth, ensure all spices are certified gluten-free (some blends contain wheat). Test with ½ cup gluten-free flour first to adjust texture. ⚡
Dairy-Free Substitutes
Swap the sour cream for coconut yogurt (full-fat for richness) or cashew cream (blend ½ cup soaked cashews with 2 tbsp water). Garnish with extra dill and a drizzle of chili oil instead. The broth stays dairy-free—just ensure no hidden dairy in spices (check labels for whey). 🥥
Low-Carb Adjustments
Reduce the dough to 2 cups almond flour (finely ground) mixed with 1 egg and ¼ cup water—this keeps carbs under 8g per serving. Boost the lamb filling with ¼ cup grated zucchini (squeeze out moisture first) and 1 tbsp nutritional yeast for a cheesy note.
Serve with a side of cauliflower rice for a complete low-carb meal. 💪
Spice Sensitivity Tips
Cut the allspice to ¼ tsp and replace with ½ tsp mild paprika for warmth without heat. Use ½ tsp ground ginger instead of cumin for a gentler flavor.
For extra mildness, strain the broth after simmering to remove any lingering spice particles. Always taste the filling before sealing dumplings! 🌶️
Nutrition facts
Frequently asked questions
Why do Armenian manti dumplings need to float before they're done?
The floating test is your signal that the dumplings are perfectly cooked! When the dough absorbs enough water, it becomes buoyant and rises to the surface—usually after 3-4 minutes of boiling. This means the center is fully heated through and the texture is tender, not doughy. Overcooking after they float makes them gummy, so remove them immediately.
Can I make the manti dough ahead of time?
The dough keeps well for 2 days wrapped tightly in plastic in the fridge. For best results, let it sit at room temperature for 30 minutes before rolling to restore elasticity. The filling can also be prepped 1 day ahead—just store it in an airtight container and bring to room temp before assembling dumplings.
What if my dumplings stick together when cooking?
This happens when you overcrowd the pot or don't use enough water. Cook in batches with plenty of space between dumplings—aim for 2 inches of water above them. Use a slotted spoon to gently separate stuck dumplings. A pinch of salt in the water also helps prevent sticking by strengthening the dough's surface.
How do I get the pleated edge on manti like in restaurants?
The secret is in the folding technique! After sealing the dumpling, place it on a floured surface and use your thumb to press down the center while rolling the edges toward you with your fingers. For extra authenticity, dip your fingers in flour between pleats to prevent sticking. Practice makes perfect—even Armenian grandmas started with lumpy edges!
Can I use chicken instead of lamb for the filling?
You can try, but the flavor won't be traditional. Chicken works better with ½ tsp extra cumin and 1 tsp dried fenugreek (to mimic lamb's depth). For texture, use 80% lean ground chicken thigh—it stays juicier than breast. The broth will be lighter, so add 1 extra cup of water and simmer longer to concentrate flavors.