Mantu

Mantu
Women Together
Cooked throughout Afghanistan, it is modified according to region, with this dish coming from Kabul.



Ingredients:



1 kilo minced lamb
1 large onion, chopped finely
2 cloves garlic grated or minced
2 red chillies, chopped finely
1 teaspoon black pepper
1 tablespoon coriander
Salt to taste
1 pkt wonton wrappers (available from Asian supermarkets)

500 gr natural yoghurt
4 cloves garlic, minced or grated
1 bunch of fresh mint
3 tspns oil


Method:
Heat the oil in a frypan and add the onions, cooking until they begin to turn colour.
Add the garlic and meat and mix thoroughly to break it into a finely minced texture, and cook until the meat is browned.

Add the seasonings, coriander and chilli, and continue to cook for 20 minutes adding only enough water, if any, to prevent the meat from sticking.

Allow the meat mixture to cool a little, and then take a wonton wrapper, and place a teaspoon of meat mixture into the centre.

Fold the wonton wrapper to create a dumpling by taking the two opposite corners and sealing them with wet fingers. Then repeat with the other corners, creating a neat parcel.

Place the mantu into a steamer, and cook for 30 minutes or so.

Create a sauce by mixing the yoghurt and garlic together.

Assemble the dish by covering the base of a large platter with the yoghurt sauce, and cover with the meat parcels, piling them on top of each other to create a mound.

A little sauce can be spooned over the lot, then some minced lamb, topped with the mint leaves.


Or there is a recipe on the SBS site

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Ingredients
Dough
2 packets Gow Gee wraps, bought from Asian shop
Water
Or
Plain flour
Water

Filling
500g lamb mince
1kg onions diced
1 tbsp coriander powder
Crushed black pepper

Topping
For Sauce:
250g yellow split peas
2 onions diced
2 garlic cloves
3 tomatoes diced
1 tbsp tomato paste
¾ cup water
1 tsp salt
3 tbsp oil

For Yoghurt:
500g plain yoghurt
2 cloves of garlic, crushed
Dried mint
View conversion table
Preparation
Filling
Heat oil in a fry pan
Add the mince and stir until the meat is golden brown. Add onions and cook until transparent then add the coriander and pepper and mix through.
Take pan off the heat and place in dish to cool.
Note: This mixture should have more onion than meat.

Sauce Topping
Soak split peas 2-3 hours or over night,
Heat oil in fry pan and cook onions and garlic until lightly browned
Add tomato paste and diced tomato
Add split peas and ¾ cup water and cook for 30-45 mins until soft
Season with salt and pepper and set aside.

Yoghurt Topping
In a separate bowl mix yoghurt with minced garlic and salt to taste.

If using square Gow Gee wrappers, place a spoonful of filling in the centre of the wrapper. Moisten edge of pastry squares – lift corner to corner and seal, then wrap 2 corners of the triangle to seal in filling.

For home made pastry (see below), place a spoonful of filling in the center of the rolled-out dough Dip finger in water and moisten the circumference of the pastry shape. Lift the outer rim to meet in the middle.
Seal the edges by pressing together to form dumplings

Oil the base of steamer to prevent sticking and place dumplings carefully across oil.
Steam for 25 - 25 minutes

To Serve
On a large serving plate smear a fine layer of garlic yoghurt topping.
Place the dumplings in a circular decorative manner.
Evenly drizzle the remaining yoghurt over the dumplings. Followed by the split pea sauce.
Scatter with dried mint and chilli powder.

Pastry (If making)
Place flour in a large mixing bowl and gradually add water, mixing with hands until it becomes doughy
Leave the dough to settle for 15-20 minutes or until it becomes firm
Separate dough into small handfuls and roll into individual ball shapes.
Scatter some flour on the bench surface and using a small rolling pin, roll the balls into circular shapes

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Yummy, going to give this ago.

Onyx, you are making me hungry with all the recipes you have posted!

Looks delicious! When you say 'put them in a steamer and cook for 30 minutes' does that mean I can steam them like I do vegies, over a pot of hot water? If so, would they stick together if they were touching each other while in the steamer? Is there another way, or would I need special equipment?

You need a big steamer. You can stack up the bamboo steamers or most Afghan homes have a giant steamer with about 3 layers.

ETA - I found a picture of a big metal steamer on wiki http://en.m.wikipedia.org/wiki/Mant%C4%B1
Your vege steamer would be fine for a tiny quantity but not for a meal.

Aha... just as I suspected, then! Thanks, Onyx. I'm not sure I can justify the big metal steamer, but I've always fancied having a few of the bamboo stackable steamers so that I can make the SE Asian style steamed things. We're a household of just 2, after all! Maybe this is my signal - time to buy some, and have a go at your Afghan mantu recipe.

They're just like the steamed wontons except they taste different.

Yummmmmm. Dinner tomorrow sorted!