Mantu

About This Recipe

Mantu are the pride of Afghan home cooking — thin-skinned steamed dumplings filled with a fragrant mixture of minced lamb, onion and spices. Making mantu is a communal activity in Afghan households; families gather to fill and pleat hundreds of dumplings for celebrations and guest visits. They are served on a layered bed of garlicky strained yogurt and a slow-cooked tomato and lentil sauce (chalau or dehi), and finished with dried mint and chilli flakes. The combination of the tender dumplings, cool tangy yogurt and warm spiced sauce is uniquely satisfying — a dish that is simultaneously humble and celebratory.

Ingredients

Serves 6

• 350 gplain flour
• 170 mlwarm water
• 0.5 teaspoonsalt
• 400 gminced lamb
• 2large onions(very finely diced)
• 1 teaspooncumin seeds(toasted and ground)
• 0.5 teaspoonground coriander
• 0.5 teaspoonblack pepper
• 1 teaspoonsalt
• 400 gfull-fat Greek yogurt
• 3 clovesgarlic(crushed to a paste)
• 0.5 teaspoonsalt
• 400 gtinned chopped tomatoes
• 150 gcooked yellow lentils or split peas
• 2 tablespoonsvegetable oil
• 1onion(finely chopped)
• 2 clovesgarlic(minced)
• 1 teaspoontomato paste
• 1 teaspoondried mint
• 0.5 teaspoonchilli flakes

Instructions

1. 1

   Make the dough

   Mix flour, salt and warm water to form a smooth, firm dough. Knead for 8–10 minutes. Cover and rest for 30 minutes.

2. 2

   Make the filling

   Combine minced lamb, finely diced onions, cumin, coriander, black pepper and salt. Mix thoroughly with your hands. The onion should be very finely diced so it steams into the filling.

3. 3

   Make the tomato lentil sauce

   Heat oil in a pan. Fry the onion until golden, 8 minutes. Add garlic and tomato paste and fry for 2 minutes. Add tinned tomatoes and cooked lentils. Season with salt. Simmer for 15 minutes until thickened. Keep warm.

4. 4

   Make the yogurt sauce

   Whisk together the Greek yogurt, crushed garlic and salt until smooth. Set aside at room temperature.

5. 5

   Fill and shape the mantu

   Roll the rested dough to 1.5mm thickness. Cut into 8cm squares. Place a generous teaspoon of filling in the centre of each square. Gather all four corners up to the centre and pinch together firmly, then press the four side seams to seal. You should have a neat parcel with four visible seams meeting at the top.

   Dip your fingertip in water to help the dough stick when sealing the seams.

6. 6

   Steam the mantu

   Lightly oil the steamer basket racks. Arrange the mantu 2cm apart (they will expand). Steam over boiling water for 35–40 minutes until the dough is cooked through and translucent.

7. 7

   Assemble and serve

   Spread the garlic yogurt over a large serving platter. Arrange the steamed mantu on top. Spoon the warm tomato lentil sauce generously over the dumplings. Finish with dried mint and chilli flakes. Serve immediately.

Variations

• •

  Vegetarian mantu: replace the lamb with a mixture of sautéed leeks, pumpkin and chickpeas.

• •

  Some Afghan families add a pinch of cinnamon and allspice to the filling for a warmer spice profile.

• •

  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.

• •

  Lighter: reduce the fat by a third and finish with a squeeze of citrus or a splash of vinegar to keep brightness without losing body.

Storage

Uncooked mantu freeze beautifully — freeze on a tray, then transfer to bags. Steam directly from frozen for 45 minutes. Cooked mantu are best eaten fresh.

Frequently Asked Questions