Mantu Pashtun

Mantu are steamed dumplings of Afghan origin, adopted across Pakistan's Pashtun northwest, from Peshawar to Chitral. The dumplings are made from a thin wheat-flour wrapper filled with minced beef or lamb mixed with onion, coriander and spices, steamed in layers, and served topped with a split-pea sauce and garlic yogurt. The Afghan mantu tradition dates back to the Silk Road and the movement of dumpling culture across Central Asia. In Pakistan, mantu is found in Afghan restaurants in Peshawar, Islamabad and Karachi, and made at home in Pashtun households with connections to Afghanistan. The combination of the meat-filled dumpling, the savoury split-pea topping and the cooling garlic yogurt creates a layered dish of textures and flavours.

Tender steamed dumplings giving way to a juicy, spiced meat filling, topped with a savoury split-pea sauce and cool garlic yogurt. Each bite combines the soft wrapper, the meat, the pea sauce and the yogurt in a layered, complex mouthful.

The technique is a thin wrapper, steamed, with a multi-component topping. The dough is flour, water and salt, rolled very thin (about 1mm), cut into squares about 8cm. A spoonful of filling (minced meat with finely diced onion, coriander, cumin, salt and pepper) is placed in the centre, the edges gathered and pinched shut, leaving a small opening on top for steam to enter. The dumplings are steamed in a bamboo or metal steamer for 25 minutes. Meanwhile, a split-pea sauce is made: yellow split peas cooked with garlic, turmeric and salt until soft. A garlic yogurt is made by crushing garlic into yogurt with salt and dried mint. The dumplings are plated, topped with the split-pea sauce, the yogurt, and a tarka of oil with dried mint and red chili.