Steamed dumplings: vegetarian tomato (Mantu 2) from Parwana: Recipes and Stories from an Afghan Kitchen by Durkhanai Ayubi and Farida Ayubi and Fatema Ayubi

  • carrots
  • coriander seeds
  • curry powder
  • garlic powder
  • garlic
  • sweet paprika
  • tomatoes
  • yogurt
  • all-purpose flour
  • red chillies
  • Savoy cabbage
  • chana dal
  • yellow onions
  • dried mint
  • ground red pepper

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • jenburkholder on September 09, 2021

    These were tasty, if unsurprisingly laborious and perhaps not ultimately worth the effort. The filling was good, but a touch bitter - that may have been my cabbage, however. The dough was lovely, smooth and obliging, and didn't dry out so quickly that this amateur dumpling-maker had to hurry. The sauce I was unconvinced by - the yogurt was a great accompaniment, but the vegetarian tomato sauce didn't add a lot in my opinion. Perhaps the lamb is better; certainly it's closer to traditional. The folding was unintuitive, but some of them turned out quite attractively nonetheless. Probably wouldn't repeat, but glad to have made them. Oh, I also froze them, which worked fine. The steaming time is way off, needs less than half the amount given.

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