Mantu

Mantu is an amazing Afghan recipe of beef wrapped in wontons served with both a tomato sauce and a Yoghurt sauce. In effect they are a form of ravioli but with a spicier Asian twist. These are traditionally served as an appetizer but in my view are perfect for starters and also a side dish. Mantu is known under a number of names and under a variety of spellings.

Mantu

Mantu is also known and Manti, Mantoo and sevearl other names. The thing they have is common is an amazing flavour.

4.60 from 45 votes

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Course: Appetizer, Starter

Cuisine: Afghanistan

Keyword: Beef, Sauce, Wontons

Prep Time: 20 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 1 hour hour 5 minutes minutes

Servings: 6 People

Calories: 414kcal

Equipment

• 1 Large Pan
• 1 steamer basket
• 1 Serving Dish

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Ingredients

 

MetricImperial

• 300 g beef minced
• 2 medium onions chopped
• 2 cloves garlic peeled/minced
• ½ cup dried yellow split peas
• 1 tsp ginger and garlic paste
• 1 tsp red chili powder
• 1 tsp turmeric powder
• 2 tsp coriander powder
• ½ tsp cumin
• 1 ½ tsp salt
• ¾ cup yogurt
• 1 tbsp dried mint
• 1 tbsp tomato puree
• 1 pack Wonton wrappers
• 1 cube chicken stock

Instructions

Making the Filling

• Place a pan over a low heat and add 4 tbsps. of oil. When hot add the chopped onions and cook until lovely and soft.
• Add the minced beef to the pan and stir well browning the beef.
• Add the garlic ginger paste, red chilli powder, coriander powder, 1 tbsp salt, turmeric to the pan and stir in well so that everything is combined. Cook for 2 minutes.
• Add a cup of water to the pan and place the tight-fitting lid. Leave for 30 minutes to slowly blip away. Check every so often to make sure it hasn’t dried out. If so add a little bit more water.

Making the Sauce

• Pour the split peas into a glass bowl and add water. Leave them to soak for at least 30 minutes.
• Drain the split peas.
• Place a saucepan over a medium low heat and add the split peas. Add 1 ½ cups of water and heat up.
• Add 1/8 tsp red chilli powder, ½ tsp salt, 1 tsp coriander powder, ¼ tsp cumin, the stock cube (crumbled) and tomato puree and give it a stir.
• Reduce the heat to low and allow to simmer for 45 – 50 minutes.
• The sauce should be a lovely consistency so that it cover the wontons without running straight off.

Making the Mantu Wrappers

• Take 1 tbsp of the beef mixture and place into the centre of each wonton.
• Add a little water to a bowl and dip a finger in.
• Using your wet finger, moisten the corner of a wonton. Bring opposite corners of the wontons together and pinch gently to bind. Then repeat the same procedure with the other corners. The wontons should be sealed so none of the goodness inside escapes when cooking.
• Repeat until all of the wontons are prepared.
• Cooking the wrappers
• Bring a large pan of water to the boil.
• Place a steaming basket over the pot making sure it does not touch the water.
• Add the wrappers to the steamer, cover and let steam for about 30 minutes checking to make sure the pan does not dry out.

Making the Yogurt Sauce

• Whilst the wrappers are steaming, its time to make the yoghurt sauce.
• Add the yoghurt to a mixing bowl along with ¼ cup of water.
• Add ½ tsp salt, the dried mint and minced garlic.
• Stir well making sure everything is combined. That’s ready to serve.

Serving

• Warm a seving dish large enough for all of the wrappers and the sauces.
• Add 3 tablespoons of the yoghurt sauce to the dish
• Place the Mantu on to the yoghurt sauce.
• Pour the tomato sauce over the Mantu
• Pour the remaining yoghurt sauce over the otp of the tomato sauce.
• Serve immediately and enjoy.

Nutrition

Calories: 414kcal | Carbohydrates: 72g | Protein: 22g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 10mg | Sodium: 13040mg | Potassium: 592mg | Fiber: 7g | Sugar: 16g | Vitamin A: 179IU | Vitamin C: 4mg | Calcium: 145mg | Iron: 5mg