Starter · Afghanistan · Kabul

Mantu (Afghan Steamed Dumplings) 🥟

Name: Mantu (Afghan Steamed Dumplings)
Prep time: 48 min
Cook time: 72 min
Total time: 120 min
Yield: 2-4 servings
Cuisine: Afghan
Ingredients: 450 g plain flour + 1 tsp salt + ~225 ml water (dough); 450 g lamb mince (or beef); 450 g onions, very finely chopped; 1 green chili, minced; 2 tsp black pepper, salt; Oil for greasing the steamer; Sauce: 1 tbsp oil + 2 tbsp tomato puree + water, 250 g minced lamb; To serve: 500 g yogurt; 2 garlic cloves; dried mint fried in oil

Kabul's hospitality dish: lamb-and-onion parcels pleated open at the crown so steam can enter, steamed 30-45 minutes, then buried under garlicky yogurt, a slow tomato-meat sauce and a crackle of dried mint. You do not eat mantu — you assemble each bite.

Central Asia Afghan ⏱ 120 min Hard

Method

1

Sift flour with salt, add water slowly to a stiff dough; knead 5-10 minutes until elastic and shiny, rest under a damp cloth 1 hour.
2

Mix lamb, onions, chili, salt and pepper thoroughly.
3

Quarter the dough, roll to 1.5 mm, cut 10 cm squares; heap a teaspoon of filling in each.
4

Pinch opposite corners together at the center, then the other two — leave the top open so steam penetrates.
5

Grease steamer shelves, space the dumplings, steam 30-45 minutes over medium heat.
6

Meanwhile fry remaining mince with oil and tomato puree, thin with water and simmer into a saucy topping. Plate mantu under garlic yogurt, tomato meat sauce and crackling dried mint; mix before the first bite.

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Mantu (Afghan Steamed Dumplings) 🥟

Method

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