In a stand mixer bowl with a hook attachment, combine flour, eggs, salt and water, and knead the dough together for 5-10 minutes until it is smooth and elastic. Cover the bowl with a damp kitchen towel and rest for 30 minutes.
Prepare the filling. Combine ground meat, finely minced onions, parsley, harissa paste, Arabic spice, salt and pepper in a medium bowl. Put it aside.
On a very lightly floured surface, roll the dough into a rectangular shape until it is 2mm thick. Cut the dough into 2 cm strips, then squares.Place about ½ teaspoon of filling on each square, pinch and seal all the opposite corners of the dough in the centre. Place the dumpling on a baking sheet lined with parchment paper.
Bring a large pot of salted water up to a boil. Add the dumplings and boil them for 6–8 minutes, till the pasta is tender. Drain the dumpling and place them on a serving platter.
To prepare the yoghurt sauce, combine yoghurt, tahini sauce, minced garlic, lemon juice and salt in a small bowl. Pour the yoghurt sauce over the manti dumplings.
In a medium size pan, melt butter and add olive oil. Add in shata sauce, minced garlic and chopped coriander. Drizzle the sauce over the yoghurt and serve.