📝 About This Recipe
Mantu is the crown jewel of Afghan hospitality, a delicate steamed dumpling that tells the story of the ancient Silk Road. These parcels are filled with a savory blend of hand-minced lamb and a generous amount of softened onions, creating a melt-in-your-mouth texture that is both light and incredibly satisfying. Layered with a cooling garlic-yogurt sauce and a robust tomato-lentil 'qurma,' every bite offers a complex symphony of spices and textures that define the heart of Kabul's culinary heritage.
🥗 Ingredients
Lamb Filling
- 1 lb Ground Lamb (preferably 80/20 lean to fat ratio)
- 4 large Yellow Onions (finely minced or pulsed in a food processor)
- 2 teaspoons Ground Coriander
- 1 teaspoon Black Pepper (freshly cracked)
- 1.5 teaspoons Salt (adjust to taste)
- 1/2 teaspoon Cumin (ground)
The Wrappers
- 50-60 pieces Mantu or Wonton Wrappers (square or round, thin variety)
- 2 tablespoons Vegetable Oil (for greasing the steamer trays)
Garlic Yogurt Sauce
- 2 cups Greek Yogurt (plain, full fat preferred)
- 3-4 cloves Garlic (minced and mashed into a paste)
- 1 teaspoon Dried Mint
- 1/2 teaspoon Salt
Tomato Lentil Sauce (Qurma)
- 1/2 cup Yellow Split Peas (soaked for 2 hours and boiled until tender)
- 3 tablespoons Tomato Paste
- 3 tablespoons Vegetable Oil
- 1/2 teaspoon Turmeric
Garnish
- 1 tablespoon Dried Mint (for dusting)
- 1/4 cup Fresh Cilantro (finely chopped)
- 1 pinch Paprika (for color)
👨🍳 Instructions
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1
Prepare the filling: In a large mixing bowl, combine the ground lamb, finely minced onions, coriander, black pepper, salt, and cumin. Use your hands to mix thoroughly until the onions are evenly distributed. Note: Do not cook the meat beforehand; it will steam inside the dough for maximum juiciness.
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2
Prepare the yogurt sauce: Whisk the yogurt, mashed garlic, salt, and a splash of water until smooth and pourable. Stir in the dried mint and set aside in the refrigerator to let the flavors marry.
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3
Make the Lentil Sauce: Heat oil in a small saucepan. Add tomato paste and turmeric, sautéing for 2 minutes until fragrant. Add the cooked split peas and 1/2 cup of water. Simmer on low for 10-15 minutes until thickened. Season with salt.
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4
Set up your workstation: Place a small bowl of water nearby. Lay out 10-12 wrappers at a time on a clean surface to prevent them from drying out.
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5
Fill the dumplings: Place roughly 1 tablespoon of the lamb mixture in the center of each wrapper.
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6
Fold the Mantu: Dip your finger in water and moisten the edges of the wrapper. Bring two opposite corners together and pinch at the top. Bring the other two corners to the center and pinch. Finally, take the 'ears' or side corners and pinch them together in pairs to create the traditional Mantu shape.
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7
Prepare the steamer: Lightly grease the tiers of an Afghan mantu-pal (steamer) or a bamboo steamer with vegetable oil to prevent sticking.
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8
Arrange the dumplings: Place the dumplings on the trays, ensuring they do not touch each other, as they will expand slightly and become sticky when steaming.
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9
Steam: Bring the water in the bottom pot of the steamer to a rolling boil. Place the tiers on top, cover with a tight lid, and steam for 35-40 minutes. The wrappers should become translucent and the meat firm.
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10
Prepare the serving platter: Spread a thin layer of the garlic yogurt sauce over the bottom of a large, flat serving plate.
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11
Plating: Carefully remove the steamed dumplings and arrange them in a single layer over the yogurt base.
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12
Final Toppings: Drizzle more yogurt sauce over the top of the dumplings. Spoon the warm tomato-lentil sauce over the yogurt. Finish with a generous dusting of dried mint, paprika, and fresh cilantro.
💡 Chef's Tips
For the most authentic flavor, ensure your onion-to-meat ratio is nearly 1:1; the onions provide the essential moisture for the filling. If using store-bought wonton wrappers, look for the 'thin' variety to ensure the delicate texture of traditional hand-rolled dough. Do not skip the soaking and pre-boiling of the split peas; they should be tender but hold their shape in the sauce. If you don't have a steamer, you can use a large pot with a fitted colander, but ensure the lid is sealed tightly with a kitchen towel to trap steam.
🍽️ Serving Suggestions
Serve with a side of Afghan Salata (diced cucumbers, tomatoes, and onions with lemon juice). Pair with hot green tea infused with cardamom for a traditional digestive. Accompany with fresh flatbread (Naan) to scoop up the extra yogurt and lentil sauce. A side of spicy Afghan chutney (Chutney-e-Gashneez) adds a wonderful heat to the dish.