Mantu — Print Recipe — The Culinary Codex

Delicate steamed dumplings filled with spiced beef and onions, crowned with a tangy yogurt-garlic sauce and a rich tomato-lentil topping. Afghanistan's most elegant dish.

Ingredients

For the dough: 3 cups all-purpose flour, 1 egg, 1 teaspoon salt, 3/4 cup warm water
500g ground lamb (or a mix of lamb and beef)
2 large onions, very finely diced (almost equal in volume to the meat)
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
Salt to taste
For yogurt sauce: 2 cups plain yogurt, 3 cloves garlic (crushed), 1/2 teaspoon salt
For lentil-tomato sauce: 1 cup yellow split peas or lentils, 2 tablespoons tomato paste, 1 onion (diced), 2 tablespoons oil, 1 teaspoon turmeric
2 tablespoons dried mint for garnish
1 tablespoon chili oil or red pepper flakes in oil for garnish

Instructions

1 Prepare the dough by combining 3 cups of flour and 1 teaspoon of salt in a large bowl. Make a well in the center, add the egg and warm water, and mix until a shaggy dough forms. Turn out onto a floured surface and knead vigorously for 8-10 minutes until the dough is smooth, elastic, and no longer sticky. Wrap tightly in plastic wrap and rest at room temperature for at least 30 minutes.
2 For the filling, combine the ground lamb with the very finely diced onions in a large bowl. The onion-to-meat ratio should be nearly equal, which is essential to the authentic Afghan flavor. Add the ground coriander, cumin, black pepper, and salt. Mix thoroughly with your hands until the spices are evenly distributed. The filling should be moist and well-seasoned.
3 Roll the rested dough out on a well-floured surface as thin as possible, aiming for about 1-2 millimeters thick. Cut into 3-inch (7-8 cm) squares using a sharp knife or pizza cutter. Place approximately 1 tablespoon of the meat-onion filling in the center of each square. Brush the edges lightly with water, then bring all four corners up to meet at the top and pinch firmly to seal, creating a small purse-shaped dumpling.
4 Lightly oil the tiers of a large steamer or bamboo steamer basket. Arrange the dumplings in a single layer with small gaps between them to prevent sticking and allow steam to circulate. Steam over vigorously boiling water for 40-45 minutes until the dough is translucent and cooked through and the meat filling reaches an internal temperature of at least 75°C/165°F.
5 While the dumplings steam, prepare the yogurt sauce. Whisk together 2 cups of plain yogurt with the crushed garlic cloves, salt, and 2-3 tablespoons of water until smooth and drizzle-able. The sauce should be thick enough to cling to the dumplings but thin enough to pour. Set aside at room temperature to let the garlic flavor develop.
6 For the lentil-tomato sauce, rinse 1 cup of yellow split peas and simmer in 3 cups of water for 25-30 minutes until completely soft and beginning to break down. In a separate pan, heat 2 tablespoons of oil over medium heat, sauté the diced onion for 5 minutes until soft, then stir in the tomato paste and turmeric. Cook for 2 minutes until the paste darkens, then fold in the cooked lentils. Season with salt and simmer for 5 more minutes until thick and saucy.
7 To assemble, arrange the steamed dumplings on a large serving platter. Spoon the garlicky yogurt sauce generously over the top, ensuring every dumpling is coated. Ladle the warm lentil-tomato sauce over the yogurt layer. Finish with a generous sprinkle of dried mint and a drizzle of chili oil. The layered presentation of white yogurt, golden lentil sauce, and green mint is the signature look of this dish.
8 Serve immediately while the dumplings are still hot, allowing the contrast between the warm dumplings and cool yogurt to create the authentic mantu experience. Provide extra yogurt sauce and chili oil on the side for guests who prefer a spicier or creamier dish.