Afghan
Mantu
Afghan mantu are delicate steamed dumplings filled with spiced lamb and onion, served under garlicky yogurt and a warm split-pea tomato sauce. The finished dish is fragrant with coriander, mint, and a little chili, just as it is served for family meals and gatherings.
Watch it madeFood Fusion · 3:46
Ingredients
- All-purpose flour1 1/2 cups
- Fine salt3/4 tsp, divided
- Water1/2 cup, plus more as needed
- Ground lamb or beef200g
- Yellow onion, very finely minced and squeezed lightly1 small
- Ground coriander1 tsp
- Ground cumin1/2 tsp
- Black pepper1/2 tsp
- Vegetable oil2 tbsp
- Cooked yellow split peas1/2 cup
- Tomato paste1 tbsp
- Crushed tomatoes1/2 cup
- Paprika1/2 tsp
- Ground turmeric1/4 tsp
- Plain thick yogurt or chaka3/4 cup
- Garlic, finely grated1 clove
- Dried mint1 tsp
- Fresh cilantro, chopped2 tbsp
- Crushed red pepper or Afghan chili powderto taste
Method
- Mix the flour with 1/4 tsp salt, then gradually add 1/2 cup water and knead for 8 to 10 minutes until the dough is smooth and firm; cover and rest for 30 minutes.
- Combine the ground lamb or beef with the minced onion, coriander, cumin, black pepper, and 1/4 tsp salt, mixing just until evenly seasoned.
- Heat 1 tbsp oil in a small pan, stir in the tomato paste, paprika, and turmeric, and cook for 1 minute until the paste darkens slightly.
- Add the crushed tomatoes, cooked split peas, 1/4 tsp salt, and 1/4 cup water, then simmer for 12 to 15 minutes until saucy but not dry.
- Stir the yogurt with the grated garlic and a pinch of salt, then set it aside at room temperature.
- Roll the rested dough very thin on a lightly floured surface and cut it into about sixteen 8 cm squares.
- Place a small spoonful of meat filling in the center of each square, bring opposite corners together over the filling, pinch to seal, then join the two side corners to form the traditional mantu shape.
- Lightly oil the steamer tray, arrange the dumplings with space between them, and steam over steadily boiling water for 25 to 30 minutes, until the dough is tender and the meat is cooked through.
- Spread a little garlic yogurt on a serving plate, arrange the hot mantu on top, spoon over more yogurt, then cover with the split-pea tomato sauce.
- Finish with dried mint, chopped cilantro, crushed red pepper, and a small drizzle of the remaining oil if desired.
Common questions
Can I substitute the lamb with another meat in Mantu?
Yes. Ground beef works well and is the easiest swap. If using very lean beef, add 1 to 2 tablespoons of oil to keep the filling moist. Ground turkey can work, but it tastes less traditional and needs extra seasoning.
How long does Mantu take from start to finish?
Plan for about 1.5 to 2 hours total. The dough needs 30 minutes to rest, and the sauce simmers about 12 to 15 minutes. Filling and shaping usually take the most time, especially if making the dumplings neatly.
What are the most common mistakes when making Mantu?
The biggest mistakes are dough that is too soft, overfilling the wrappers, and not sealing the corners tightly. Also avoid dry sauce; it should be thick and spoonable, not watery, so the dumplings don’t turn soggy during cooking.
How do I store leftover Mantu?
Store cooked Mantu and sauce separately in airtight containers for up to 3 days in the refrigerator. Reheat gently with a splash of water. Uncooked dumplings can be frozen on a tray, then bagged and cooked from frozen.
What should I serve with Mantu?
Serve Mantu with the yogurt-garlic sauce spooned over the top and the tomato-split pea sauce around or over it. A little fresh cilantro or dried mint is common. It’s also good with a simple salad or flatbread on the side.