Entree: Afghanistan – Northern Afghanistan – مانتو ➤ Mantu (Steamed Afghan dumplings filled with spiced ground lamb, served with yogurt and tomato-garlic sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 40 min

Cook 30 min

Additional 30 min

Total 1 hr 30 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- Dough:
  - 3 cups (360 g) all-purpose flour
  - 1 tsp (6 g) salt
  - 1 large egg
  - 3/4 cup (180 ml) warm water, plus more as needed
  - 1 tbsp (15 ml) vegetable oil
- Filling:
  - 1 lb (454 g) ground lamb
  - 1 medium onion, finely chopped (about 6 oz (170 g))
  - 2 tbsp (30 ml) vegetable oil
  - 1 tsp (2 g) ground coriander
  - 1/2 tsp (1 g) ground cumin
  - 1/2 tsp (2 g) black pepper
  - 1 tsp (6 g) salt, adjust to taste
  - 1/4 cup (15 g) chopped fresh cilantro
- Tomato-garlic sauce:
  - 1 tbsp (15 ml) butter or oil
  - 1 cup (240 ml) crushed tomatoes
  - 1 clove garlic, minced
  - 1/4 tsp (1 g) sugar (optional, to balance acidity)
  - Salt to taste
- Yogurt sauce:
  - 2 cups (480 g) plain yogurt (whole-milk preferred)
  - 1 clove garlic, minced
  - 1/2 tsp (3 g) salt
- Garnish:
  - 2 tbsp (30 g) dried mint, lightly crushed
  - 2 tbsp (30 ml) melted butter or red pepper oil
  - 2 tbsp (8 g) chopped fresh cilantro
  - Sumac for sprinkling (optional)

Show original ingredient measurements

- Dough:
  - 3 cups (360 g) all-purpose flour
  - 1 tsp (6 g) salt
  - 1 large egg
  - 3/4 cup (180 ml) warm water, plus more as needed
  - 1 tbsp (15 ml) vegetable oil
- Filling:
  - 1 lb (454 g) ground lamb
  - 1 medium onion, finely chopped (about 6 oz / 170 g)
  - 2 tbsp (30 ml) vegetable oil
  - 1 tsp (2 g) ground coriander
  - 1/2 tsp (1 g) ground cumin
  - 1/2 tsp (2 g) black pepper
  - 1 tsp (6 g) salt, adjust to taste
  - 1/4 cup (15 g) chopped fresh cilantro
- Tomato-garlic sauce:
  - 1 tbsp (15 ml) butter or oil
  - 1 cup (240 ml) crushed tomatoes
  - 1 clove garlic, minced
  - 1/4 tsp (1 g) sugar (optional, to balance acidity)
  - Salt to taste
- Yogurt sauce:
  - 2 cups (480 g) plain yogurt (whole-milk preferred)
  - 1 clove garlic, minced
  - 1/2 tsp (3 g) salt
- Garnish:
  - 2 tbsp (30 g) dried mint, lightly crushed
  - 2 tbsp (30 ml) melted butter or red pepper oil
  - 2 tbsp (8 g) chopped fresh cilantro
  - Sumac for sprinkling (optional)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Make the dough and filling: In a bowl combine flour and salt, make a well and add egg, oil, and warm water. Mix and knead until smooth and elastic, about 6–8 minutes; cover and rest 30 minutes. Meanwhile, heat 2 tbsp (30 ml) oil in a skillet, sauté the chopped onion over medium heat until soft and translucent, about 6–8 minutes; cool slightly. In a bowl combine ground lamb, cooked onion, ground coriander, cumin, black pepper, salt, and chopped cilantro; mix until evenly combined.
2. Form, steam and finish: On a lightly floured surface roll dough thin (about 1/16 inch (2 mm)). Cut into 3½–4 inch (9–10 cm) squares. Place about 1 tbsp (15 g) filling in center of each square, fold into a small purse or half-moon and pleat edges to seal. Arrange mantu in a steamer basket lined with parchment or cabbage leaves, leaving space between. Steam over simmering water for 20–25 minutes until dough is tender and filling cooked through.
3. Prepare sauces while mantu steam: For the tomato-garlic sauce, heat 1 tbsp (15 ml) butter or oil, add minced garlic and cook briefly, stir in crushed tomatoes, a pinch of sugar and salt; simmer 8–10 minutes until slightly thickened. For yogurt sauce, whisk plain yogurt with minced garlic and salt until smooth.
4. Serve: Spoon yogurt onto a serving platter, place steamed mantu on top, ladle warm tomato-garlic sauce over dumplings, drizzle melted butter or red pepper oil, then sprinkle dried mint, cilantro and sumac if using. Serve hot.

1. Make the dough and filling: In a bowl combine flour and salt, make a well and add egg, oil, and warm water. Mix and knead until smooth and elastic, about 6–8 minutes; cover and rest 30 minutes. Meanwhile, heat 2 tbsp (30 ml) oil in a skillet, sauté the chopped onion over medium heat until soft and translucent, about 6–8 minutes; cool slightly. In a bowl combine ground lamb, cooked onion, ground coriander, cumin, black pepper, salt, and chopped cilantro; mix until evenly combined.
2. Form, steam and finish: On a lightly floured surface roll dough thin (about 1/16 inch / 2 mm). Cut into 3½–4 inch (9–10 cm) squares. Place about 1 tbsp (15 g) filling in center of each square, fold into a small purse or half-moon and pleat edges to seal. Arrange mantu in a steamer basket lined with parchment or cabbage leaves, leaving space between. Steam over simmering water for 20–25 minutes until dough is tender and filling cooked through.
3. Prepare sauces while mantu steam: For the tomato-garlic sauce, heat 1 tbsp (15 ml) butter or oil, add minced garlic and cook briefly, stir in crushed tomatoes, a pinch of sugar and salt; simmer 8–10 minutes until slightly thickened. For yogurt sauce, whisk plain yogurt with minced garlic and salt until smooth.
4. Serve: Spoon yogurt onto a serving platter, place steamed mantu on top, ladle warm tomato-garlic sauce over dumplings, drizzle melted butter or red pepper oil, then sprinkle dried mint, cilantro and sumac if using. Serve hot.