Mantu
Delicate Afghan dumplings filled with seasoned beef and onions, finished with garlicky yogurt and qorma.
A DISH WITH A STORY
Mantu reflects the Central Asian influences that have traveled through Afghanistan for centuries. Families often assemble the dumplings together, making the dish as social to prepare as it is festive to serve.
INGREDIENTS
6 servings- 1 lbground beef
- 2yellow onionsvery finely diced
- 1 tspground coriander
- 1 tspblack pepper
- 1½ tspsaltdivided
- 40square dumpling wrappers
- 1 cupsplit yellow peas or brown lentilscooked
- 1 cuptomato sauce
- 2 tbspneutral oil
- 2 cupsplain whole-milk yogurt
- 2garlic clovesfinely grated
- 2 tspdried mint
- ½ tsppaprika
METHOD
- 01
Mix the beef, three-quarters of the diced onion, coriander, pepper, and 1 teaspoon salt until evenly combined.
- 02
Place a heaped teaspoon of filling in each wrapper. Moisten the edges, join opposite corners, and pinch firmly to seal.
- 03
Oil the steamer trays, arrange the mantu without touching, and steam for 25–30 minutes, until the wrappers are tender and the filling is cooked.
- 04
For the qorma, soften the remaining onion in oil. Add tomato sauce, cooked split peas, ½ cup water, and the remaining salt; simmer for 15 minutes.
- 05
Stir the garlic into the yogurt with 2 tablespoons water to make a pourable sauce.
- 06
Spread half the yogurt on a platter, arrange the mantu, then spoon over the remaining yogurt and qorma. Finish with mint and paprika.
THREE DETAILS THAT MATTER
- 1
Keep unused wrappers covered with a damp towel.
- 2
Do not crowd the steamer; steam in batches if needed.
- 3
Serve immediately so the wrappers stay tender.
