Mantu

Mantu is a traditional Afghan dish featuring delicate beef-filled dumplings served with rich tomato sauce and cooling yoghurt sauce. This flavourful dish combines aromatic spices, tender fillings, and contrasting textures to create a memorable dining experience. Traditionally enjoyed during gatherings and celebrations, Mantu represents Afghan hospitality, family traditions, and the beauty of shared meals.

Prep Time 20

Cook Time 45

Total Time 1 5

Servings People

Ingredients

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.
2 medium onions
Add the minced beef to the pan and stir well browning the beef.
300 g 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.
1 tsp ginger and garlic paste, 1 tsp red chili powder, 2 tsp coriander powder, 1 ½ tsp salt, 1 tsp turmeric powder
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.
½ cup dried yellow split peas
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.
1 cube chicken stock, ½ tsp cumin
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.
1 pack Wonton wrappers
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.
¾ cup yogurt
Add ½ tsp salt, the dried mint and minced garlic.
1 tbsp dried mint, 2 cloves 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
1 tbsp tomato puree
Pour the remaining yoghurt sauce over the otp of the tomato sauce.
Serve immediately and enjoy.

Equipment

Nutrition