Beef Dumplings

Name: Beef Dumplings (Manti)
Cuisine: Egyptian
Ingredients: 1 egg; 150-200 ml (5-7 fl oz/scant ⅔-¾ cup) warm water; ½ tsp salt; 300 g (10½ oz/2¼ cups) plain (all-purpose) flour, plus extra for dusting; 500 g (1 lb 2 oz) minced (ground) beef; 2 shallots, finely diced; 1 tsp paprika; 1 tsp miso paste (optional); 1 tsp rice vinegar (optional); Sea salt and ground black pepper; Sea salt and ground black pepper; 3 tbsp olive oil; 2 garlic cloves, minced; 400 g (14 fl oz/1¾ cups) tomato passata; 500 ml (17 fl oz/2 cups) chicken stock; Juice of ½ a lemon; 250 g (9 oz/1 cup) plain yogurt; Sumac; Fresh coriander (cilantro), chopped; Fresh coriander (cilantro), chopped

Manti

Preparation info

Serves
6

Difficulty
Easy

Appears in

Egypt

By Suzanne Zeidy and Rawah Badrawi

Published 2026

About

Downtown Cairo’s trailblazing multi-creative Karim Mekhtigian grew up hearing that manti was fundamentally Armenian. His research revealed a deeper history: manti may have originated from Central Asia, with the Uyghurs of Northern China, then carried across the Silk Road to Anatolia by Turkic people.

Karim’s grandmother brought this recipe with her to Alexandria in 1918 after escaping the Armenian genocide.

Ingredients

Africa
Egypt
Cairo
Starter
Snack
Mediterranean

Ingredients

Method