Afghan Mantu The Best Dumpling Filling Recipe You'll Ever Make | CulinaryCreationss

Ingredients

• 3 cups (360g) all-purpose flour, plus more for dusting
• 1 teaspoon salt
• 1 tablespoon neutral oil (like vegetable or canola)
• ¾ to 1 cup (180-240ml) warm water (adjust as needed)
• 1 lb (450g) ground lamb or lean ground beef (lamb offers a richer, more traditional flavor; beef is milder)
• 2 large onions, finely chopped (about 3 cups once chopped – a generous amount is key to Afghan style!)
• 3 cloves garlic, minced
• 1 green chili, finely minced (optional, adjust to your spice preference)
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• ½ teaspoon black pepper
• 1 teaspoon salt, or to taste
• 1 tablespoon neutral oil (only if using very lean beef, to add moisture)
• ½ cup (100g) yellow split peas (or chana dal), soaked in water for at least 1 hour, or preferably overnight
• 1 large onion, finely chopped
• 4 cloves garlic, minced
• 2 tablespoons neutral oil
• 2 tablespoons tomato paste
• 1 (14.5oz / 411g) can crushed tomatoes (or 1 ½ cups homemade puree)
• ½ teaspoon ground turmeric
• ½ teaspoon chili flakes or powder (adjust to taste)
• 1 tablespoon apple cider vinegar or lemon juice
• 1 cup (240ml) water or vegetable/beef broth
• 2 cups (480g) plain whole-milk yogurt (full-fat is best for richness)
• ½ cup (120g) labneh or Greek yogurt (optional, for extra thickness and tang)
• 3-4 cloves garlic, minced very finely
• 1 tablespoon dried mint, crushed (or 1 tablespoon fresh dill, finely chopped)
• 1 tablespoon lemon juice, plus ½ teaspoon zest
• ½ teaspoon salt, or to taste
• ¼ teaspoon black pepper