Halal Consumer - Issue 27 - page 17

1 pound halal ground meat
2 onions, ground in a food processor
1 teaspoon salt
1 teaspoon fresh, crushed garlic
1 teaspoon ground coriander
½ teaspoon ground black pepper
4 chopped onions
1 packet won-ton wrappers
1 onion, chopped
3 tablespoons oil
1 small can tomato paste
½ cup lentils (chana daal)
½ teaspoon garlic powder
½ teaspoon salt
4 cups halal yogurt
1 small bucket halal lebni (kefir cheese)
juice of 1 lemon
½ clove garlic, ground
1 teaspoon ground mint
salt to taste
ground mint, sumac, chili powder
1. Remove won-ton wrappers from fridge
and keep at room temperature.
2. Place the ground meat, ground onions,
salt, garlic, coriander, and black pepper in
a frying pan with 2 cups of water.
3. Cook on high until it starts boiling. Reduce
the heat to medium, stirring from time to
time, until the meat cooks.
4. Once cooked, let the meat cool down and
combine with the chopped onion.
5. Take each wrapper and wet one side with
6. Place 1 teaspoon of stuffing in the middle
of the wet side of wrapper. Fold the wrap-
per in half and seal the edges. At this
point it should look like a rectangle that
is bulging with stuffing. Carefully bring
the shorter sides together over your index
finger as you fold over the longer side that
was sealed and pinch to seal the shorter
sides together.
7. Dip the dumpling in oil or place in a
8. Repeat for remaining dumplings. Place
the dumplings next to one another. Do not
place dumplings on top of one another
because they will not cook properly.
9. Place water at the bottom of the steamer
and place on stove.
10. Boil the water on high for 30 minutes.
1. Place the lentils in 2 cups of water and
heat on high until it boils.
2. Then lower heat until it cooks, but do not
let it disintegrate.
3. In a frying pan, fry the chopped onion until
golden brown.
4. Add the garlic and fry for another minute.
5. Add the tomato paste, 1 cup of water, and
salt. Mix well.
6. Cook on medium until the oil surfaces.
7. Strain the lentils and add to the topping.
8. Gently mix and cook for a couple minutes.
1. Mix the yogurt, lebni, garlic, lemon juice,
and mint.
2. Whisk until mixed well. If the consistency is
too thick, add some water and mix.
3. Once the desired consistency is obtained,
add salt to taste.
1. Place some yogurt mixture in a platter
and spread.
2. Place the dumplings in the platter.
3. Put the rest of the yogurt on top of the
4. Spread the topping on top of the yogurt.
5. Garnish with mint, sumac, and chili powder.
6. Enjoy!
Azima’s Mantu Recipe
By Azima Abdul-Azim
Prep Time: 1 hour | Cook Time: 1 hour |Servings: 4-5
Winter 2013
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