AFGHANISTAN
Mantoe (Afghan Dumpling)
2 o'clock
6 people
Difficult
You probably know the Italian mezzelunes, Chinese dumplings (Jiaozi) or Ukrainian Varenyky , but did you know that they also have an authentic recipe for dumplings in Afghanistan? Maryam gave us the recipe for these beautiful dumpling florets, called 'mantoe'. Mantoe means 'dumpling' in Persian. The mantoe is a kind of dumpling filled with seasoned minced meat, which is served with a special tomato sauce and a topping of garlic yoghurt. Sounds delicious, doesn't it? It is traditionally served on special occasions such as weddings and holidays. The combination of the savory taste and special texture makes this recipe truly unique and definitely worth a try.
Recipe from: Chefmaryam.nl
Preparation
Step 1: Prepare the dough
Mix the flour, salt and turmeric in a bowl.
Add the water little by little and knead the dough until it is soft and has an even color.
Let rest for an hour at room temperature in a bowl covered with plastic wrap.
Step 2: Make the filling
Chop the onion, press the garlic and finely chop the green chili pepper.
Brown the minced meat.
Add the onion and green pepper and let cool.
Step 3: Make the dough florets
Sprinkle a clean work surface with some flour and divide the dough into three pieces.
Roll out each part oblong and flatten it (1/2 centimeter) with a rolling pin. Cut in half. You now have six strips.
Spread the minced meat mixture over the center of each strip with a spoon. Fold closed, roll up the strip and shape it into a rose.
Bring water to the boil in a steamer and grease it. Sprinkle the roses with oil and place them in the insert. Steam for about 30 minutes with the lid on the pan.
Step 4: Prepare the sauce and topping
Chop the onion, press the garlic and cut the tomato into cubes.
Fry the onions in oil until golden brown.
Add the chili flakes, salt, paprika powder, tomato puree and garlic and stir well for two minutes.
Add the tomatoes and fry for a minute.
Add the water and split peas and mix everything well. Simmer for twenty minutes over low heat; the sauce is ready when the oil appears on the surface.
Mix the yogurt with the salt and garlic in a bowl.
Step 5: Serve the Mantoe
Divide the yogurt topping over a large plate and place the roses on top. Divide the tomato sauce between the florets. Garnish with the mint and coriander.
Ingredients
For the dough
100 ml of water
200 grams of flour
1 teaspoon salt
1 teaspoon turmeric
For the filling
1 medium onion, chopped
2 garlic cloves, crushed
1 green chili pepper
200 grams of minced beef
For the sauce
½ medium onion, chopped
1 garlic clove, crushed
1 tomato in cubes
50 ml sunflower oil
1 teaspoon tomato paste
½ teaspoon chili flakes
3 tablespoons yellow split peas
1 teaspoon paprika powder
½ teaspoon salt
125 ml of water
Yogurt topping
8 tablespoons of yogurt
1 garlic clove, crushed
1 pinch of salt
Garnish
Mint (dried and a few fresh leaves) and fresh coriander
Supplies
Steamer
Want to get in the mood? Here a music suggestion!