Large hand-pleated steamed dumplings filled with seasoned lamb and onions, served with a garlic yogurt sauce and tomato-carrot topping.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: wide ceramic platter
Garnishes: yogurt sauce, carrot-tomato topping, fresh dill
Accompaniments: green tea
Instructions
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1
Make dough from flour, water, and salt. Rest 30 min.
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2
Mix lamb with diced onions, cumin, pepper, and salt for filling.
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3
Roll dough thin, cut into squares. Place filling in center, pleat edges closed.
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4
Steam in a greased mantovarka for 40-45 min.
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5
Make sauce: mix yogurt with crushed garlic and salt.
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6
Sauté grated carrots with tomato paste.
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7
Serve mantu topped with yogurt sauce and carrot-tomato topping.
Did You Know?
The multi-tiered steamer used for mantu, called a mantovarka, can cook up to 40 dumplings at once and is found in nearly every Tajik kitchen.
Chef's Notes
Equipment Tips
- steamer (mantovarka)
- rolling pin
- mixing bowl
Garnishing
yogurt sauce, carrot-tomato topping, fresh dill
Accompaniments
green tea
The Story Behind Mantu
Mantu descend from Chinese mantou and spread across Central Asia with Turkic and Mongol migrations. In Tajikistan, they evolved into larger, lamb-filled dumplings served with distinctive yogurt and carrot sauces, becoming the centerpiece of celebratory meals.
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