📝 About This Recipe
Mantu-e-Tarkari is a vibrant, vegetarian reimagining of Afghanistan’s most beloved street food and celebratory dish. These delicate, hand-folded dumplings are packed with a savory medley of sautéed vegetables and steamed to perfection, offering a lighter yet equally satisfying alternative to the traditional meat version. Served over a bed of garlic-infused yogurt and topped with a robust tomato-based split pea sauce, this dish is a masterclass in contrasting textures and deep, aromatic spices.
🥗 Ingredients
Vegetable Filling
- 3 cups Cabbage (very finely shredded)
- 2 medium Carrots (grated)
- 1 cup Leeks (white and light green parts only, finely chopped)
- 1/2 cup Fresh Cilantro (finely chopped)
- 3 cloves Garlic (minced)
- 1 teaspoon Ground Cumin
- 1 teaspoon Ground Coriander
- 1/2 teaspoon Turmeric
- 2 tablespoons Vegetable Oil
Dumplings
- 40-50 pieces Wonton Wrappers (square or round, high-quality)
- 1/4 cup Water (for sealing the edges)
Garlic Yogurt Base
- 1.5 cups Greek Yogurt (plain, full fat preferred)
- 2 cloves Garlic (mashed into a paste)
- 1 teaspoon Dried Mint
- 1/2 teaspoon Salt (to taste)
Tomato and Split Pea Sauce (Qurma)
- 1/2 cup Yellow Split Peas (boiled until tender but not mushy)
- 2 tablespoons Tomato Paste
- 1 small Onion (finely diced)
- 1/2 cup Vegetable Broth
- 1 teaspoon Dried Dill (or fresh mint for garnish)
👨🍳 Instructions
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1
Prepare the filling: Heat 2 tablespoons of oil in a large skillet over medium-high heat. Add the leeks and cook until softened, about 3 minutes.
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2
Add the cabbage, carrots, and garlic to the skillet. Sauté for 5-7 minutes until the vegetables have wilted and any excess moisture has evaporated. You want a dry filling so the dumplings don't get soggy.
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3
Stir in the cumin, coriander, turmeric, salt, and pepper. Cook for another 2 minutes to toast the spices, then remove from heat and stir in the fresh cilantro. Let the filling cool completely.
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4
While the filling cools, prepare the yogurt sauce by whisking the Greek yogurt, minced garlic, dried mint, and salt in a small bowl. Spread half of this mixture onto a large serving platter and set the rest aside.
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5
Make the tomato sauce: In a small saucepan, sauté the diced onion until golden. Stir in the tomato paste and cook for 1 minute. Add the cooked split peas and vegetable broth. Simmer for 10 minutes until thickened into a rich sauce.
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6
Assemble the dumplings: Place a wonton wrapper on a clean surface. Put 1 tablespoon of the cooled vegetable filling in the center.
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7
Dip your finger in water and moisten the edges of the wrapper. Bring two opposite corners together and pinch. Bring the other two corners to the center to form a square pouch, pinching all seams tightly to seal.
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8
For the traditional 'Mantu' look, take the two corners on the left side and pinch them together, then repeat for the two corners on the right side.
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9
Grease the tiers of a steamer basket generously with oil to prevent sticking. Arrange the dumplings in the steamer, ensuring they do not touch each other.
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10
Bring a pot of water to a boil under the steamer. Place the steamer tiers over the boiling water, cover tightly, and steam for 15-20 minutes until the wrapper is translucent and firm.
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11
To serve, carefully remove the steamed dumplings and place them over the yogurt-lined platter.
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12
Drizzle the remaining yogurt sauce over the top, followed by generous spoonfuls of the tomato and split pea sauce.
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13
Garnish with a dusting of dried mint, dried dill, and a pinch of cayenne pepper if you like a bit of heat.
💡 Chef's Tips
Ensure the vegetable filling is as dry as possible; if it's too watery, the dumplings will tear during steaming. If you cannot find wonton wrappers, you can make a simple dough of flour, water, and salt, rolled paper-thin. Don't skip greasing the steamer tiers—Mantu are notorious for sticking to the metal or bamboo. To save time, the split peas can be cooked a day in advance and stored in the fridge. If you prefer a crunchier texture, you can briefly pan-fry the bottom of the dumplings before steaming.
🍽️ Serving Suggestions
Serve with a side of Afghan Salata (diced cucumber, tomato, and onion salad) for freshness. Pair with a hot cup of Cardamom Green Tea to cleanse the palate. A side of spicy Chutney-e-Sabz (green chili and cilantro sauce) adds a wonderful kick. Serve as a main course with warm flatbread (Naan) to scoop up the extra yogurt and tomato sauce.