Entree: Afghanistan – Herat & Western Afghanistan – منتو ➤ Mantu (Steamed Afghan meat dumplings dressed with garlicky yogurt and spiced tomato-onion sauce)

Serving Size: 4

Approximate Time

Prep 45 min

Cook 30 min

Additional 30 min

Total 1 hr 45 min

Ingredients

- 3 cups (360 g) all-purpose flour
- 1 tsp (6 g) fine salt, plus more to taste
- 1 large egg (50 g)
- 1 cup (240 ml) warm water, divided
- 1 lb (454 g) ground lamb or beef
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp (2 g) ground coriander
- 1 tsp (2 g) ground cumin
- 1/2 tsp (1 g) ground black pepper
- 2 tbsp (30 ml) vegetable oil or ghee
- 3 tbsp (45 ml) unsalted butter (optional for brushing)
- 1 cup (240 ml) plain yogurt
- 1 clove garlic, finely minced for yogurt
- 1 cup (240 ml) crushed tomatoes or tomato passata
- 2 tbsp (30 ml) tomato paste
- 1 small onion, very finely diced for sauce
- 1 tbsp (15 ml) vegetable oil for sauce
- 1 tsp (1 g) sugar (to balance tomato acidity)
- 1 tsp (1 g) dried mint, plus more for garnish
- 2 tbsp (8 g) fresh cilantro, chopped, for garnish
- 1 tsp (5 g) sumac or paprika for garnish (optional)
- Water for steaming

Instructions

1. Make the dough: In a large bowl combine flour and 1 tsp salt. Whisk egg into 1/2 cup (120 ml) warm water, then gradually add to flour, mixing until a stiff dough forms. Add more warm water, 1 tbsp (15 ml) at a time, if needed. Knead 6–8 minutes until smooth. Cover and rest 30 minutes.
2. Prepare the filling: Heat 2 tbsp (30 ml) oil in a skillet over medium heat. Add the finely chopped onion and sauté until translucent and starting to brown, about 8–10 minutes. Add minced garlic and cook 30 seconds. Remove from heat and let cool slightly.
3. Combine filling: In a bowl mix ground meat, cooked onion-garlic, ground coriander, ground cumin, black pepper, and 1/2 tsp salt. Mix until combined but do not overwork.
4. Roll and cut wrappers: Divide dough into 2 pieces. On a lightly floured surface roll one piece thinly (about 1/16–1/8 inch). Cut into 3-inch (7–8 cm) squares or rounds. Keep covered to prevent drying. Repeat with second piece.
5. Assemble mantu: Place about 1 tsp of filling in the center of each wrapper (a heaping 1 tsp). Fold edges up to form a small purse and pinch to seal at top, leaving a little pleated crown. Place on a lightly oiled tray as you work.
6. Steam dumplings: Bring water to a boil in a wide steamer pot. Line steamer baskets with parchment or cabbage leaves and arrange mantu without touching. Steam over simmering water for 25–30 minutes until dough is tender and filling cooked through.
7. Make yogurt sauce: Whisk plain yogurt with 1 minced garlic clove and a pinch of salt; thin with 1–2 tbsp (15–30 ml) water if needed so it can be drizzled.
8. Make tomato-onion sauce: Heat 1 tbsp (15 ml) oil in a small skillet. Sauté the very finely diced onion until soft and golden, add tomato paste and cook 1–2 minutes, then stir in crushed tomatoes, sugar, and 1 tsp dried mint. Simmer 8–10 minutes until slightly reduced. Adjust salt and pepper.
9. Finish and serve: Arrange steamed mantu on a platter. Spoon yogurt over the dumplings, then ladle tomato-onion sauce on top. Dot with melted butter if using, and garnish with chopped cilantro, a sprinkle of dried mint, and sumac or paprika. Serve hot.
10. Leftovers: Refrigerate cooled mantu up to 2 days and re-steam 6–8 minutes to reheat, or gently warm in a covered skillet with a little water.