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Afghan Mantu, Garlic Yogurt and Lentil Sauce

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Afghan Mantu, Garlic Yogurt and Lentil Sauce

The perfect afghan mantu, garlic yogurt and lentil sauce recipe with a picture and simple step-by-step instructions.

For the mantu dough (15 pockets):

  • 215 g Flour
  • 1 tsp Salt
  • 1 tbsp Oil
  • 120 ml Water warm

For the mantu filling:

  • 1 Pc. Onion small
  • 350 g Spinach leaves
  • Salt pepper
  • Sweet paprika
  • Hot peppers are hot
  • Cayenne pepper
  • Cumin
  • Afghan spice mix
  • Ginger
  • Coriander
  • Lemon juice
  • Agave syrup
  • Oil for frying

For the garlic yogurt:

  • 200 g Yogurt
  • 1 Pc. Garlic cloves
  • Lemon juice
  • Salt pepper

For the lentil sauce:

  • 50 g Toor lentils (alternatively chickpeas)
  • 1 Pc. Onion small
  • 3 tbsp Tomato paste
  • 250 g Broth
  • Salt pepper
  • Sweet paprika
  • Hot peppers are hot
  • Cayenne pepper
  • Cumin
  • Afghan spice mix
  • Ginger
  • Coriander
  • Oil for frying
  • Parsley or coriander for decoction
  1. For the dough, put the flour, water, oil and salt in a bowl and mix with your hands. If necessary, add a little more flour or water until the dough is soft and no longer sticks to your hands. Then let it rest for 30 minutes.
  2. Fry the spinach and onions in a little oil in a pan and season with the spices. Then let the filling cool down.
  3. Roll the dough and cut into small strips as thin as possible. Place the filling on the dough strips and fold lengthways. Glue the edges together with a little water. Then moisten the ends of the folded strips with water again and roll them up from one side to the other, so that a “rose” is created. Then place the mantus in a steamer and steam with water for about 30 minutes. If you don’t have a cooking pot, simply use a large pot that is filled with boiling water at the bottom. Then hang in a sieve and steam the mantus over the steam. Important: The dumplings must not touch the water and should not touch each other.
  4. For the lentil sauce, chop the onions and fry them with oil in another saucepan. Add the tomato paste and spices. Shortly afterwards add the lentils, fill the pot with water and cook until the lentils are soft.
  5. Mix the yogurt with the finely chopped garlic, salt, pepper and lemon juice and place on a plate. Add the mantus and add a little more yogurt. Then pour the lentil sauce over it and finally garnish everything with parsley or a little coriander.
Dinner
European
afghan mantu, garlic yogurt and lentil sauce

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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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