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Mantoe (Afghan Dumpling)

AFGHANISTAN

Mantoe (Afghan Dumpling)

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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

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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


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نوش جان ('Enjoy your meal!')
Let us know what you tink about the recipe!Let us know what you tink about the recipe!

Maryam told us about the important traditions in Afghan food culture. Click here to read more about this.

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