About this Dish
Afghan dumplings — minced beef and onion parcels steamed and served on a bed of yoghurt and split pea sauce, topped with dried mint and chilli oil. Larger than Turkish manti but similar in concept. Making mantu for guests is an expression of generosity and skill — the filling must be perfectly seasoned and the dough thin enough to see through.
IngredientsServes 4
🥩Minced beef, 500g
🧅Brown onions, 3 large, very finely grated or minced
🌶️Ground coriander and cumin, 1 tsp each
🫙Yellow split peas, 150g, soaked for 1 hour
🍅Tinned chopped tomatoes, 200g
🧄Garlic cloves, 4, minced (divided use)
🥛Full-fat plain yoghurt, 400g
🌿Dried mint, 2 tsp, plus extra to garnish
🌶️Chilli oil or chilli flakes in oil, 2 tbsp for drizzling
🫓Plain flour, 400g, plus extra for dusting
Method
1
Make the dough by mixing 400g flour with a pinch of salt and roughly 160–180ml warm water, kneading for 8–10 minutes until smooth and elastic. Wrap in cling film and rest for 30 minutes — a well-rested dough is essential to roll it thin enough.2
Mix the minced beef with the grated onion, cumin, coriander, 1 tsp salt, and plenty of black pepper. Squeeze out as much liquid from the onion as you can before mixing, otherwise the filling will be watery and the dumplings won't seal properly.3
Roll the dough out on a lightly floured surface as thin as you dare — you should almost be able to see your hand through it. Cut into roughly 8cm squares, place a heaped teaspoon of filling in the centre of each, then bring all four corners up and pinch firmly to seal into a little parcel. Work in batches and keep finished dumplings covered with a damp cloth.4
Make the split pea sauce by simmering the drained split peas with the tomatoes, half the garlic, 400ml water, salt, and a pinch of turmeric for 25–30 minutes until soft and saucy. Stir occasionally and add a splash more water if it thickens too much — you want a loose, spooning consistency.5
Steam the mantu in a lightly oiled steamer basket for 35–40 minutes until the dough is cooked through and slightly translucent. Don't rush this step — undercooked dough is a common mistake, so check one dumpling before serving.6
Stir the remaining minced garlic and 1 tsp dried mint into the yoghurt and season with salt. Spread the garlicky yoghurt generously across a large serving platter, ladle the warm split pea sauce on top, then arrange the steamed mantu over everything.7
Finish with a drizzle of chilli oil, a good pinch of dried mint, and serve immediately while the dumplings are still piping hot.User Reviews
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