Afghan Mantu

Ingredients

• 400 g plain flour, plus extra for rolling
• 200 ml warm water
• 1 tsp salt for the dough
• 500 g minced beef or lamb
• 3 large onions, very finely chopped
• 2 tsp ground coriander
• 1 1/2 tsp ground cumin
• 1 tsp black pepper
• 1 1/2 tsp salt for the filling
• 2 tbsp sunflower oil
• 150 g yellow split peas
• 1 onion, chopped, for the sauce
• 2 tbsp tomato puree
• 1 tsp turmeric
• 1/2 tsp chilli flakes
• 500 ml water for the sauce
• 400 g thick yogurt
• 2 garlic cloves, crushed
• 1/2 tsp salt for the yogurt
• 2 tsp dried mint

Before you cook

• Rinse the split peas and leave them to soak in cold water for 30 minutes.
• Chop the onions for the filling as finely as you can, because coarse onion tears the dough.
• Whisk the yogurt with the crushed garlic and salt, then leave it at room temperature so it does not chill the finished dish.
• Crush the dried mint between your palms into a small bowl.

Steps

1. Mix the flour, salt and warm water into a firm dough and knead it for 10 minutes until smooth.
2. Wrap the dough and rest it for 30 minutes.
3. Heat the oil in a saucepan and fry the chopped sauce onion for 6 minutes until soft.
4. Stir in the turmeric, chilli flakes and tomato puree and cook for 1 minute.
5. Drain the split peas, add them with the 500 ml of water and bring to a simmer.
6. Cook the sauce uncovered for 35 minutes, until the peas are soft and the sauce is thick enough to hold its shape on a spoon.
7. Mix the minced meat, finely chopped onions, coriander, cumin, pepper and salt in a bowl until it looks sticky.
8. Roll the rested dough out to 1 mm thick and cut it into 8 cm squares.
9. Put a rounded teaspoon of filling in the centre of each square.
10. Bring two opposite corners together and pinch them shut, then do the same with the other two, so the parcel has four sealed seams and four open pockets.
11. Oil the steamer tiers well and set the mantu in them without letting them touch.
12. Steam over rapidly boiling water for 40 minutes, until the dough is glossy and translucent.
13. Spread half the garlic yogurt across a large warm platter.
14. Lift the mantu onto the yogurt in a single layer.
15. Spoon the split pea sauce over the middle of each dumpling, leaving the edges showing.
16. Drizzle the remaining yogurt over the top and finish with a heavy scattering of dried mint.