Mantu

About This Recipe

Mantu is Afghanistan's national dish and one of Central Asia's great dumplings, directly related to the Mongolian manti and Turkish mantı that spread along the Silk Road. Afghan mantu are large compared to their Central Asian cousins, shaped like pouches, and the serving presentation is what makes them spectacular: a pool of garlic-yogurt beneath the dumplings, a rich tomato-lamb-chickpea sauce ladled over the top, and a final sprinkling of dried mint. The combination of warm dumplings, cold tangy yogurt, and savory hot sauce is extraordinary. Mantu-making is a communal activity — the folding requires practice and many hands.

Ingredients

Serves 6

• 300 gall-purpose flour
• 150 mlwater
• 1/2 tspsalt
• 400 gground beef or lamb
• 3 largeonions(finely diced)
• 1 tspground black pepper
• 1 tspground coriander
• 400 gplain yogurt(for serving)
• 3 clovesgarlic(minced, for yogurt)
• 400 gcanned chickpeas
• 400 gcanned tomatoes
• 1 tspdried mint(for topping)
• 1 tsppaprika(for topping)

Instructions

1. 1

   Make the dough

   Combine flour, water, and salt into a stiff dough. Knead 10 minutes until smooth. Rest covered 30 minutes.

2. 2

   Make the filling

   Mix raw ground meat with diced onion, black pepper, and coriander. Season well.

3. 3

   Shape mantu

   Roll dough thin (2mm). Cut into 8cm squares. Place a teaspoon of filling in the center. Fold into a pouch, pinching all edges sealed.

4. 4

   Steam

   Oil a steamer basket. Steam mantu for 25–30 minutes until dough is cooked through.

5. 5

   Make the sauce

   Simmer chickpeas and tomatoes with garlic and spices for 15 minutes.

6. 6

   Assemble

   Spread garlicky yogurt on a platter. Arrange mantu on top. Ladle chickpea-tomato sauce over. Finish with dried mint and paprika.

Variations

• •

  Use pumpkin and onion filling for 'kaddu mantu' (vegetarian version)

• •

  Top with a lamb qorma instead of the chickpea sauce

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

• •

  Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.

Storage

Steamed mantu keep 2 days refrigerated. Reheat by steaming 5 minutes. Freeze uncooked up to 3 months.

Frequently Asked Questions