Published: by Absolutely Recipes, in the Meat recipes category.

Sini Manti (Armenian Baked Lamb Manti) Recipe.

Ingredients:

For the Broth:
1 pound (450g) lamb shanks or lamb neck slices
1 1/2 TSPs (4g) Diamond Crystal kosher salt, divided; if using table salt, use half as much by volume or the same weight
1 quart (960ml) homemade or store-bought low sodium chicken stock
5 medium garlic cloves, lightly crushed
1/4 cup (60g) tomato paste
For the Dough:
280 grams (about 10 ounces; 2 cups) all-purpose flour
1/2 TSP kosher salt
2 TBSPs (28g) unsalted butter
1/2 cup plus 1 TBSP (135ml) water (add extra 1 TSP (5ml) if rolling dough by hand)
1 large egg yolk (15g)
For the Manti Filling:
1 small onion (about 6 ounces; 170g), peeled and quartered
3 medium garlic cloves
1 TBSP (6g) fresh parsley leaves and tender stems
1 TSP paprika
1/2 TSP ground allspice
1/2 TSP Aleppo pepper (or an additional 1 TSP paprika; see notes)
1/2 TSP kosher salt
1/4 TSP freshly ground black pepper
6 ounces (170g) ground lamb or 85% lean ground beef
2 TBSPs (30ml) extra-virgin olive oil
For the Yogurt-Garlic Sauce:
2 medium garlic cloves, minced
1/2 TSP kosher salt
2 cups (450g) Greek yogurt
For Serving:
2 TSPs Aleppo pepper (or paprika or gochugaru; see notes)
2 TSPs ground sumac

Recipe Instructions:

For the Broth: Sprinkle lamb evenly on all sides with 1 TSP salt and place on wire rack set in rimmed baking sheet.
Let stand at room temperature for at least 30 minutes and up to 2 hours.
Combine lamb, chicken stock, garlic, tomato paste, and remaining 1/2 TSP salt in a pressure cooker, and stir to combine.
Seal pressure cooker, and bring to high pressure over medium-high heat, if using a stovetop model, or by setting to pressure-cooker mode on an electric multi-cooker.
Cook at high pressure for 40 minutes, adjusting heat as needed to maintain high pressure (if using a stovetop pressure cooker; electric ones will automatically regulate the heat and pressure level).
Depressurize cooker using the quick-release method, then carefully remove lid, allowing steam to escape away from you.
Strain broth through fine-mesh strainer into clean heatproof container, pressing on solids to extract as much liquid as possible; add water as needed to yield a total 3 cups (700ml) broth.
Season with additional salt to taste.
Transfer lamb to cutting board and set broth aside to cool to room temperature.
When broth has cooled, cover and refrigerate until ready to use.
When lamb is cool enough to handle, separate meat from bones in large pieces; set meat aside and discard bones.
For the Dough: Place flour and salt in food processor bowl and pulse twice to combine.
Add butter and process until fully incorporated, 10 to 20 seconds.
Add water (adding extra 1 TSP (5ml) water if rolling dough by hand) and egg yolk and process until dough ball starts to form and mixture looks pebbly, about 30 seconds.
Transfer dough to lightly floured counter; return food processor bowl to base, but don't clean it.
Knead dough until uniform in texture (dough will remain slightly rough in texture), 15 to 30 seconds.
Form dough into a 4-inch disk, wrap tightly in plastic, and set aside to rest on countertop for at least 30 minutes and up to 2 hours (or transfer to refrigerator for up to 24 hours).
For the Manti Filling: Meanwhile, in now-empty food processor, place onion, garlic, parsley, paprika, allspice, Aleppo pepper, salt, and pepper and process until smooth, scraping down sides of bowl as needed, about 15 seconds.
Break up ground lamb into small pieces, add to food processor, and pulse to combine, 8 to 10 one-second pulses (do not over-process, as this will make the filling chewy and bouncy rather than tender).
Transfer filling to an airtight container and refrigerate until needed (mixture may be made up to 24 hours in advance).
To Roll the Dough and Bake Manti: Set oven rack to middle position and preheat oven to 350 degrees (177? degrees C).
Using a pastry brush, coat 2 rimmed baking sheets with 1 TBSP (15ml) olive oil each and set aside.
Dust countertop lightly with flour.
Unwrap rested dough and cut into quarters.
Set one quarter on work surface and re-wrap remaining dough.
Using rolling pin and fingers, flatten and stretch dough to 5- by 4-inch oval that is 1/4 inch thick.
If using pasta roller, proceed to step 8.
If rolling dough by hand, roll dough into 12- x 8 1/16-inch rectangle using a rolling pin.
Cut dough in half lengthwise to yield two 12- x 4-inch sheets.
Cut each strip into seven 1 3/4-inch-wide strips.
Divide each strip in half crosswise into two 1 1/4-inch squares; each sheet of dough should yield at least 28 squares.
Proceed to step 13.
Set pasta roller to widest setting and pass dough 3 times through the machine lengthwise at this setting.
Place dough on lightly floured work surface.
Fold both ends in so that they meet at the center of the dough, and then fold the dough in half where the end points meet, trying not to incorporate too much air into the folds.
Using rolling pin and fingers, flatten and stretch dough to 6- by 3-inch rectangle that is 1/4 inch thick.
Pass through the rollers lengthwise 3 additional times.
Narrow the setting by 1 notch and pass dough 3 times through the machine at this setting.
Narrow the setting by 1 notch and pass dough twice through the machine at this setting.
Continue passing the dough through the rollers, reducing the thickness by 1 setting each time until it measures about 24 x 3 x 1/16 inches (setting 5 on a Marcato Atlas pasta roller).
It should now be very delicate and elastic to the touch, and slightly translucent.
Transfer rolled dough to lightly floured work surface, and lightly coat both sides of dough with flour to

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