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2 min read

Mantu

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Where Qabili Palaw is reperesented in virtually every Afghan gathering, Mantu stands out as a dish that is served when the host wants to go above and beyond in serving their guest. In part, this is due to the labour-intensive preparation it requires.

Mantu is a dish that, to me, embodies the spirit of working together. The most laborious part of making Mantu is preparing the dumpling wraps and filling them. This part of the dish is usually done in a group. Sometimes, even the guests join in the work to help/hang out.

For the filling

  • 400g/100g Minced Beef/Minced Soy
  • 275g Vegetable stock(if using Minced Soy)
  • 2-3 medium sized. Finely diced. Onions
  • 1 clove. Minced. Garlic
  • 1-2 medium sized. Minced. Green chilli
  • Per taste. Salt
  • 1.5tsp. Crushed. Black pepper
  • 1 medium sized. Crushed. Dried chilli
  • 1.5tsp. Crushed. Coriander seeds
  • 1-2tbsp Vegetable oil

Heat oil in a pan. Add black pepper, garlic, and coriander seeds. Cook for a minute and then add beef/soy mince. Fry until “oil breaks”. Then, add onions and chillies1. Cook for couple more minutes. Season with salt.

Split pea garnish

  • 100g. Soaked for 1 hour. Yellow split peas
  • 1 medium sized. Minced. Onions
  • 3-4tbsp. Vegetable oil
  • 1 clove. Minced. Garlic
  • 1.5tbsp. Tomato paste
  • .5tsp Turmeric powder
  • .5tsp Asafoetida
  • Per taste Salt

Boil peas until they soften. In a frying pan, heat oil and add onions. Fry until golden brown. Add garlic and fry for a minute. Add tomato paste and mix well. Add turmeric powder and season with salt. Add peas with a cup of the liquid it was boiled in into the pan and cook until peas are tender

Yoghurt garnish

  • 400g Yoghurt/Soy yoghurt
  • 1 clove. Finely minced. Garlic

Mix the ingredients together and let sit in the fridge for at least 30 minutes.

Oil garnish

  • 50ml Vegetable oil/Butter
  • 1tsp Turmeric powder
  • 1tsp Cumin seeds
  • 1tsp. Powdered. Dried mint

Note that this should be prepared right before serving. To prepare, heat oil/butter in small pan. Add turmeric and cumin seeds.

Dumplings

Fill the dumpling wrappers with the filling. What shape you choose is up to you but I do suggest you watch a video instruction on how to do this. Once the dumplings are filled, steam them for 10-15 minutes.

To serve

On a large plate, spread a layer of the yoghurt garnish. Then, place the dumplings on top in a nice formation. Drizzle the split pea garnish on top of the dumplings. Add some more yoghurt garnish on top. Finally, drizzle the oil garnish, topping it with some dried mint powder.

Notes

  1. It is important not to cook the onions too much at this stage. We do not want them "drying out".

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