Sini Manti (Armenian Baked Lamb Manti)

subheading: For the Broth:

1 pound ( 450 g) lamb shanks or lamb neck slices

1 ½ teaspoons ( 4 g) Diamond Crystal kosher salt, divided; if using table salt, use half as much by volume or the same weight

1 quart ( 960 ml) homemade or store-bought l ow-sodium chicken stock

5 medium garlic cloves, lightly crushed

¼ cup ( 60 g) tomato paste

subheading: For the Dough:

280 g (about 10 ounces; 2 cups) all-purpose flour

½ teaspoon kosher salt

2 tablespoons ( 28 g) unsalted butter

½ cup plus 1 tablespoon ( 135 ml) water (add extra 1 teaspoon (5ml) if rolling dough by hand)

1 l arge egg yolk (15g)

subheading: For the Manti Filling:

1 small onion (about 6 ounces; 170 g), peeled and quartered

3 medium garlic cloves

1 tablespoon ( 6 g) fresh parsley leaves and tender stems

1 teaspoon paprika

½ teaspoon ground allspice

½ teaspoon Aleppo pepper (or an additional 1 teaspoon paprika; see notes)

½ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

6 ounces ( 170 g) ground lamb or 85% lean ground beef

2 tablespoons ( 30 ml) extra-virgin olive oil

subheading: For the Yogurt-Garlic Sauce:

2 medium garlic cloves, minced

½ teaspoon kosher salt

2 cups ( 450 g) Greek yogurt

subheading: For Serving:

2 teaspoons Aleppo pepper (or paprika or gochugaru; see notes)

2 teaspoons ground sumac

Directions at seriouseats.com

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