Manti ~ The Iraqi dumpling dish

(Last Updated On: 8th May 2019)

By Raghad Al Safi: ‘There are two popular methods for preparing manti. Some prefer boiling the dumplings, but I like to bake them. As well as leaving the dough with an unforgettable contrast between crunchy crust and velvety filling, its fresh-out-of-the-oven aroma takes me back to the intimate moments shared with Om Anoosh, our Armenian cook, who made them for my family when I was growing up. I know she would be proud.’ Do read our review of Raghad Al Safi’s cookbook The Iraqi Kitchen.

Manti, the dumpling dish from Raghad Al Safi's book - The Iraqi Kitchen

Manti, the dumpling dish from Raghad Al Safi’s book – The Iraqi Kitchen


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Serves: 4



  • 2 cups flour
  • 1 tsp salt
  • 5 tbsp olive oil 1 egg
  • ½ – ¾ cup flour for rolling


  • 500 gms ground beef or lamb
  • 1 chopped onion
  • 2 tbsp oil
  • 1⁄2 tsp paprika
  • pinch of chilli (optional)
  • 3 tbsp parsley (optional)
  • salt and pepper to taste butter as required

Cooking Broth

  • 3 cups chicken stock
  • 2–3 tbsp tomato paste
  • salt and pepper to taste

Yogurt Sauce

  • 1 ½ cup Greek yogurt
  • 2 cloves crushed garlic
  • salt and pepper to taste


  • 2 tbsp olive oil
  • sumac and chilli to taste


  1. Preheat the oven to 175°C / 350°F / Gas Mark 4.
  2. To make the dough, place the our in a bowl and form a well in the centre. Whisk the eggs, salt, olive oil and water, and add to the well in the flour. Combine ingredients to form a dough and knead until smooth. Cover the dough with a tea towel and set aside for 30 minutes.
  3. To make the filling, combine the meat, onion, oil, paprika, chilli, parsley (if desired), salt and pepper.
  4. Roll the dough at and cut into 4-centimetre squares. Place one teaspoon of filling into the centre of each and use your fingers to pinch the ends to seal into a small dumpling.
  5. Place the dumplings on a greased baking tray and lightly butter the top of each shell. Cook in a preheated oven for about 45 minutes or until golden brown.
  6. To make the cooking broth, bring the chicken stock, tomato paste, salt and pepper to a boil and simmer in a saucepan.
  7. When dumplings are cooked, ladle broth over the top. Return the pans to the oven and bake for an additional 5–10 minutes or until most of the broth is absorbed.
  8. To make the yogurt sauce, combine the yogurt, garlic and salt.
  9. To serve, remove the manti from the oven, top with yogurt sauce and garnish with sumac, chilli and olive oil.

[The Iraqi Table is published by Motivate Publishing and is available in leading bookstores and at Motivate Publishing has shared the following recipes along with the images from Raghad Al Safi’s cookbook to FoodeMag. We may have altered it to match the format in which our all recipes appear in this website.]

More recipes from The Iraqi Kitchen:


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The salad recipe looks not only colourful but is also healthy and delicious!

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    Manti ~ The Iraqi dumpling dish

    by Foodemag time to read: 2 min