Mantu recipe

Manti (Kazakh: мәнті, mänti, مأنتى, Turkish: mantı, Uzbek: manti, monti, Armenian: մանթի), also manty (Kyrgyz: манты; Russian: манты; Tatar: манты), mantu (Pashto, Persian, Arabic: منتو‎; Tajik: манту) or manta (Uyghur: مانتا‎, manta, monta, манта, монта), is a type of dumpling popular in most Turkic cuisines, as well as in the cuisines of the South Caucasus, Central Asia, Afghanistan and Chinese Muslims. Nowadays, manti are also consumed throughout Russia and other post-Soviet countries, where the dish spread from the Central Asian republics. The dumplings typically consist of a spiced meat mixture, usually lamb or ground beef in a dough wrapper and either boiled or steamed. Size and shape vary significantly depending on the geographical location. Manti resemble the Chinese jiaozi and baozi, Korean mandu, Mongolian buuz and the Tibetan momo and the dish’s name is cognate with the Korean mandu, Chinese mantou and Japanese manjū, although the Chinese and Japanese counterparts refer to different dishes.

The name, depending on the language, can refer to a single dumpling or to more than one dumpling at a time; in English, it is often used as both a singular and plural form.

 the mantu are filled with beef or lamb mixed with minced onions and spices, steamed and then topped with a very typical sauce (seer mosst, lit. ‘garlic yoghurt’) of yoghurt, dried or fresh mint, lemon juice and minced or pressed garlic. The mantu are also typically topped with a very small amount of tomato-based sauce which can include split peas, red kidney beans and/or some sautéed ground meat. The amount of yoghurt sauce is typically much greater than the tomato sauce; the tomato sauce is meant to be dotted on top – not covering the dish. Chutney, a spicy green or red pepper condiment sauce, may be sprinkled on top. Many Afghans also like to serve mantu with a carrot qorma or stew, instead of a tomato-based sauce.

INGREDIENTS

Filling

• 2 cups of Onions
• 1 pound of Ground Beef/Lamb
• ½ tsp. Garlic
• 2 tsp. Coriander Powder
• ½ tsp. Salt
• ½ tsp. Black Pepper Powder (freshly ground)

 Topping

• 1 cup Chana Lentils
• ½ pound Ground Beef/Lamb
• 1 medium Onion (finely chopped)
• ½ tsp. Garlic
• ½ tsp. Salt
• ½ tsp. Black Pepper Powder (freshly ground)
• 2 tsp. Tomato Paste
• 30 ml. Cooking Oil

Yogurt dip

• 1 tsp. Dried Mint Leaves
• ½ tsp. Garlic
• ½ tsp. Salt
• 500 ml. Plain Yogurt

INSTRUCTIONS

Filling

1. Heat pan over a medium heat and add garlic, ground beef and salt and coriander. Cook until the meat is half-way cooked for about 15 to 20 minutes.

2. Add black pepper and remove from heat.

3. Combine one cup of raw chopped onions to the meat and let it cool down to room temperature

Sauce topping

1. Soak split peas for 2–3 hours or overnight.

2. Heat oil in a frying pan and cook onion and garlic until lightly browned.

3. Add tomato and tomato paste. Add split peas and ¾ cup water and cook for 30–45 minutes until soft.

4. Season with salt and pepper and set aside.

Yogurt dip

1. Combine all of the ingredients for dip in a bowl and mix well.

Pastry (if making)

1. Place flour in a large mixing bowl and gradually add water, mixing with hands until it becomes doughy.

2. Leave the dough to settle for 15–20 minutes or until it becomes firm.

3. Separate dough into small handfuls and roll into individual ball shapes.

4. Scatter some flour on the bench surface and using a small rolling pin, roll the balls into circular shapes.

Mantu

1. Roll the dough ball into a very thin (1/16-inch) strips using a pasta machine. Cut the strips into 2-inch squares.

2. Place approximately one tablespoon of the cooled ground beef and onion mixture onto each wrap. To make the wraps stick together easily, wet the edges with water (you may use your fingers or a basting brush).

3. Fold over first two opposite ends of the egg roll wrap and followed by other two ends to enclose dumplings. Press the edges tightly to seal together. Continue with the remaining wraps.

Cooking

1. Take the racks out of the steamer dish. Add water to the dish, cover and bring to boil.

2. Oil the base of steamer to prevent sticking and place dumplings carefully across oil.

3. Cover lid and cook for approximately 40 minutes.

4. When the dumplings have cooked, add a thin layer of the yogurt mixture to a large serving plate. Place the steamed dumplings on top.

5. Pour some more of the yogurt mixture on top of the dumplings and coat everything with the the topping sauce.

6. Garnish with dried mint and a little bit of cayenne pepper.

7. Enjoy!