Afghanistan / Main
Afghan mantu
Steamed dumplings of beef and onion under garlic yoghurt and a yellow split pea sauce.
Ingredients
- Flour500 g
- Water230 ml
- Minced beef500 g
- Onions, finely chopped4
- Yellow split peas200 g
- Thick yoghurt500 ml
- Garlic5 cloves
- Tomato paste2 tbsp
- Ground coriander1 tsp
- Dried mint2 tsp
- Vegetable oil80 ml
- Salt and pepperto taste
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 7 steps
Knead a dough from the flour, water and salt, work it ten minutes and rest it forty under film.
Mix the mince with the finely chopped onion, salt, pepper and coriander. Add no water.
Boil the split peas forty minutes until soft, with a spoon of tomato paste and salt.
Crush the garlic with salt, stir it into the yoghurt and thin it with water to pouring consistency.
Roll the dough thin and cut it into eight-centimetre squares.
Add the filling and bring the corners together crosswise, leaving four open corners.
Steam twenty-five minutes. Set them on a layer of yoghurt, spoon over the pea sauce, more yoghurt, and dust with mint.
