Afghan Meat Filled Pasta (Mantou)

Total Time
Prep 1 hr
Cook 1 hr

This recipe is from an Afghan cookbook that came out in the 1990's. I think that the restaurant was in Minnesota. Their recipies were very good.

Ingredients Nutrition


  1. To Make the Yogurt Sauce: Mix together the 1 cup yogurt, 1/2 teaspoons garlic powder and 1/4 teaspoons salt.
  2. Chill until ready to serve.
  3. To Make the Tomato Sauce: Slice the 1/2 yellow onion and boil in a medium-size saucepan with the 1 1/2 cups water until tender.
  4. Drain.
  5. In a blender put the cooked onion slices, 8 oz. tomato sauce, 1 1/2 teaspoons oil, 1/2 teaspoons ground coriander and 1/2 teaspoons salt.
  6. Puree.
  7. Put into a medium-size saucepan.
  8. Add the diced carrot and chickpeas and cook the tomato sauce until the carrots are tender.
  9. To Make the Stuffed Pasta: In a large frying pan cook the meat, 2 diced onions, green bell pepper, 1 Table. garlic powder, 1 Table. ground coriander, 2 teaspoons salt, 1/2 teaspoons ground black pepper and 1/4 teaspoons cayenne.
  10. When browned, add 2 cups water and cook until the water evaporates.
  11. Let cool somewhat.
  12. Put 1 Table. of the meat mixture in the center of a won ton square (3 1/2 " x 3 1/2").
  13. Wet edges with water.
  14. Pull 2 opposite corners together in center and firmly seal.
  15. Do the same with the opposite corners, sealing all together.
  16. Repeat with remaining filling and won ton wrappers until of it is all used up.
  17. Oil a metal vegetable steamer and place the filled won tons on it.
  18. Cover and steam 15-20 minutes.
  19. To Serve: Spread a thin layer of yogurt sauce on each plate.
  20. Put stuffed pasta on each plate and drizzle a little yogurt over each.
  21. Drizzle tomato sauce over each pasta.
  22. Garnish with the dried mint leaves and chopped fresh cilantro.
Most Helpful

I think the flavors in this are just terrific. I found the pasta packets a little difficult. Howevrr, if you let them cool a minute in the steamer, they do not stick or break open.

threeovens May 06, 2013