Afghan Mantu – Recipe and Preparation Method

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Afghan Mantu – Recipe and Preparation Method

Afghan mantu is a traditional dish often served as a main course for lunch or dinner. It is distinguished by its unique and delicious taste and is rich in nutrients that benefit the body. Despite requiring some time to prepare, it is easy to make and does not demand much effort.

Main Ingredients for Afghan Mantu:

Dough Ingredients:

  • 2 cups of all-purpose flour
  • A pinch of salt
  • ¾ cup of lukewarm water

Filling Ingredients:

  • ¼ cup of sunflower oil
  • 500 grams of finely ground meat (about half a kilo)
  • 8 cloves of finely minced garlic
  • 4 medium onions, finely chopped
  • 1 teaspoon of dried coriander
  • ¼ teaspoon of hot red pepper
  • ½ teaspoon of salt

Yogurt Sauce Ingredients:

  • 500 grams of yogurt
  • ½ teaspoon of salt
  • 2 cloves of finely minced garlic
  • 1 teaspoon of dried mint

Red Sauce Ingredients:

  • 1 cup of split lentils
  • ½ cup of ground meat
  • 1 medium onion, finely chopped
  • 2 cloves of finely minced garlic
  • ½ teaspoon of salt
  • ¼ teaspoon of ground black pepper
  • 2 tablespoons of tomato paste
  • 2 tablespoons of sunflower oil

Preparation Method:

Afghan Mantu


  1. Preparing the Dough: In a large, deep bowl, mix the flour, salt, and water, kneading for about 5 minutes until you have a smooth and cohesive dough. Cover the dough tightly with plastic wrap and let it rest in a warm place for 30 minutes.

  2. Preparing the Filling: Heat the oil in a wide, thick-bottomed skillet over medium heat. Add the minced garlic and onions, stirring with a wooden spoon until the onions turn light golden. Add the minced meat and cook for 3 minutes, stirring occasionally, then let it cook on medium heat for 15 minutes until the meat is fully cooked. Add the hot red pepper, mix well, and remove from heat.

  3. Preparing the Red Sauce: Soak the lentils in a medium bowl filled with enough water to cover them for about 3 hours, then drain, reserving ¾ cup of the soaking water. Heat the oil in a thick-bottomed skillet, sauté the onions and garlic for about 2 minutes, then add the tomato paste and drained lentils. Stir, add the reserved soaking water, and cook over medium heat for 30-45 minutes until the lentils are soft. Add salt and black pepper, stir well, and turn off the heat.

  4. Preparing the Yogurt Sauce: In a small bowl, mix the yogurt, minced garlic, salt, and dried mint, whisking well with a hand whisk. Cover and refrigerate until serving.

  5. Assembling the Mantu: Roll out the dough on a floured surface using a rolling pin and cut it into circles using a round cookie cutter. Place a teaspoon of the filling in each circle and fold the edges to form mantu dumplings. Brush each mantu with vegetable oil using a wide brush and arrange them in a steamer. Steam until fully cooked.

  6. Serving: Spread the yogurt sauce on the bottom of a serving plate, place the cooked mantu on top, and drizzle with the red sauce. Serve hot.

Enjoy your Afghan mantu, hoping it brings a warm and authentic touch to your meal

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