Mantu (Mantoo)

• Prep time: 45 mins

• Cook time: 40 mins

• Total time: 1 hr 25 mins

• Servings: 6

• Country of origin: Afghanistan

• Description: Thin dough dumplings filled with spiced ground beef or lamb and onions, steamed and smothered in garlicky yogurt sauce and a tomato-split pea meat gravy.

• Presentation: Arranged closely on a large serving dish, drizzled with garlic yogurt, spooned over with warm yellow split pea gravy, and dusted with dried mint.

• Ingredients:

  • 1 pack round dumpling wrappers (or handmade flour dough)

  • 1 lb lean ground beef or lamb

  • 3 large yellow onions, very finely diced

  • 1 tbsp ground coriander

  • 1 tsp ground cumin

  • 2 cups Greek yogurt

  • 2 cloves garlic, minced

  • 1/2 cup cooked yellow split peas

  • 2 tbsp tomato paste

  • 2 tbsp dried mint

  • Salt and black pepper to taste

• Step-by-step directions:

  • Combine raw ground meat, finely diced raw onions, coriander, cumin, salt, and pepper in a bowl.

  • Place a spoonful of filling in the center of each wrapper, wet edges, fold opposite corners together to seal, and pinch side corners.

  • Lightly oil steamer baskets, place mantu inside, and steam for 30 minutes.

  • Whisk yogurt with minced garlic and salt.

  • Sauté tomato paste with yellow split peas, a bit of water, and spices for 10 minutes to create sauce.

  • Spread garlic yogurt on bottom of serving platter, arrange steamed mantu, top with split pea sauce, more yogurt, and dried mint.

• Optional variations: Pumpkin filling (Kadu mantu) for a sweet-savory vegetarian alternative.

• Cooking tips: Do not cook the onion filling beforehand; raw onions steam inside the dumpling to release moisture and flavor.

• Nutrition facts:

  • Calories: 480 kcal

  • Fat: 16g

  • Carbohydrates: 54g

  • Protein: 26g