Cultrural background

My name is Kabir, and I am a 19 year old from Afghanistan. Afghanistan is located in the middle of Asia, and there are 37 million people in Afghanistan. Kabul is the capitol of Afghanistan, and there are two languages, Dari and Pashto. I came to Finland in 2015 when I was 16 years old. I came from Afghanistan to Finland because of war and I wanted a free life.

Afghan MANTU is perhaps the most popular dish from Afghanistan. It is a meat (Beef/Lamb) stuffed dumpling that is steamed in a multilayer steamer. Mantu is served on special occasions and large gatherings.

 In Afghanistan, cooked MANTU is often sold at markets and busy streets or food stands. MANTU can be served as a main dish or a side dish.

Culinary information

Ingredients

  • 1 baggage Won Ton frozen pastry

Ingredients for Filling

  • Pepper Powder (freshly ground)
  • 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 to Paste
  • 30 ml. Cooking Oil

Ingredients for Yogurt Dip

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

Preparation

Step 1 Heat pan over medium heat and add garlic, ground beef, salt, and coriander. Cook until the meat is halfway cooked for about 15 to 20 minutes. Add black pepper and remove from heat.

Step 2 Combine one cup of raw chopped onions to the meat and let it cool down to room temperature

Method for Sauce Topping

Step 1 Soak split peas for 2–3 hours or overnight. Heat oil in a frying pan and cook onion and garlic until lightly browned.

Step 2 Add tomato and tomato paste. Add split peas and ¾-cup water and cook for 30–45 minutes until soft. Season with salt and pepper and set aside.

Method for Yogurt Dip

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

Making the Mantu

Step 1

  • Cut the pastry into a strips 2-inch square.
  • Place approximately one tablespoon of the cooled ground beef and onion mixture onto each wrap.
  • To make the wraps stick together easily, wet the edges with water (you may use your fingers or a basting brush).

Step 2

  • Fold over first two opposite ends of the egg roll wrap and followed by other two ends to enclose dumplings. Press the edges tightly to seal together. Continue with the remaining wraps.
  • Method for cooking. Take the racks out of the steamer dish. Add water to the dish, cover and bring to boil.

Step 3

  • Oil the base of steamer to prevent sticking and place dumplings carefully across oil.
  • Cover lid and cook for approximately 40 minutes.
  • When the dumplings have cooked, add a thin layer of the yogurt mixture to a large serving plate. Place the steamed dumplings on top.

Step 4

  • Pour some more of the yogurt mixture on top of the dumplings and coat everything with the topping sauce.
  • Garnish with dried mint and a little bit of cayenne pepper.

Other aspects

  • Be careful with raw meat. Keep it in a cool place.
  • Eat the meal directly after preparation.
  • Store leftovers in the refrigerator for maximum 1 day.
  • When you use chicken meat, clean all materials and the working place to avoid contamination with bacteria.