Mantu (Beef Dumplings) | Afghan Kitchen Recipes

2014-04-02 Afghan mantu is possibly the most democratic smasher from Afghanistan. It is a kernel ( Beef/Lamb ) stuffed dumpling that is steamed in a multilayer soft-shell clam. Mantu is served on special occasions and large gatherings. In Afghanistan, cooked mantu is frequently sold at markets and busy streets much like hotdog stands. Mantu can be served as a main dish or a side cup of tea .

Ingredients for Filling

• 2 cups of Onions
• 1 pound of Ground Beef/Lamb
• ½ tsp. Garlic
• 2 tsp. Coriander Powder
• ½ tsp. Salt
• ½ tsp. Black Pepper Powder (freshly ground)

Ingredients for Topping

• 1 cup Chana Lentils
• ½ pound Ground Beef/Lamb
• 1 medium Onion (finely chopped)
• ½ tsp. Garlic
• ½ tsp. Salt
• ½ tsp. Black Pepper Powder (freshly ground)
• 2 tsp. Tomato Paste
• 30 ml. Cooking Oil

Ingredients for Yogurt Dip

• 1 tsp. Dried Mint Leaves
• ½ tsp. Garlic
• ½ tsp. Salt
• 500 ml. Plain Yogurt

Method for Filling

Step 1

Heat pan over a medium heat and add garlic, ground beef and salt and coriander. Cook until the kernel is half-way cooked for about 15 to 20 minutes .

Step 2

Add black pepper and remove from heat.

Step 2

Combine one cup of raw chopped onions to the kernel and let it cool down to room temperature

Method for Sauce Topping

Step 1

Soak split peas for 2–3 hours or nightlong .

Step 2

Heat anoint in a electrocute pan and cook onion and garlic until lightly browned .

Step 3

Add tomato and tomato paste. Add split peas and ¾ cup water and cook for 30–45 minutes until soft .

Step 4

Season with strategic arms limitation talks and pepper and set aside .

Method for Yogurt Dip

Step 1

Combine all of the ingredients for dip in a bowl and mix well .

Method for Pastry (if making)

Step 1

Place flour in a large shuffle bowl and gradually total water, mixing with hands until it becomes doughy .

Step 2

Leave the dough to settle for 15–20 minutes or until it becomes firm .

Step 3

separate dough into minor handfuls and peal into individual ball shapes.

Step 1

Scatter some flour on the bench surface and using a small wind peg, roll the balls into circular shapes .

Making the Mantu

Step 1

Roll the boodle ball into a very thin ( 1/16-inch ) strips using a pasta machine. Cut the strips into 2-inch squares .

Step 2

place approximately one tablespoon of the cooled ground gripe and onion mix onto each wind. To make the wraps stick in concert easily, wet the edges with urine ( you may use your fingers or a clobber brush ) .

Step 3

Fold over first two opposition ends of the egg cast envelop and followed by other two ends to enclose dumplings. Press the edges tightly to seal in concert. Continue with the remaining wraps .

Method for cooking

Step 1

Take the racks out of the steamer dish. Add urine to the dish, cover and bring to boil .

Step 2

Oil the basal of soft-shell clam to prevent stick and stead dumplings cautiously across oil .

Step 3

Cover eyelid and cook for approximately 40 minutes .

Step 4

When the dumplings have cooked, add a thin layer of the yogurt concoction to a large serving home plate. Place the annoyed dumplings on top.

Step 5

Pour some more of the yogurt mix on top of the dumplings and coat everything with the the top sauce .

Step 6

garnish with dried mint and a small bite of cayenne pepper .

Ingredients

Method

Step 1

source : http://heyreviewfood.com
Category : VIETNAM FOOD