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Traditional Afghan Mantu dates back to the time of the Turkic and Mongol horsemen of Central Asia. It is believed that the horsemen carried frozen mantu during the cold winters while traveling long distances and then boiled them over campfires for supper.
RECIPE: Start with plain wheat flour, Add water, oil, salt, and baking powder. Let it sit for 30 minutes. Heat pan over a medium heat and add ground beef, salt, pepper, garlic, and coriander. Cook until the meat is half-way cooked for about 15 to 20 minutes. Add black pepper and remove from heat. Combine one cup of raw chopped onions to the meat and let it cool down to room temperature. Using the dough and the filling, prepare what is call mantu pockets. Don’t go anywhere, we are halfway there… 🙂
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Traditional Afghan Mantu
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Remember, we lift you halfway! Here is what we do for you, whether you are an individual or a restaurant, we prepare the entire dish from scratch so you don’t have to. Just use a frying pan or the mantu steamer to have your plate ready in minutes.
