THE GREAT EQUALIZER:
FOOD NASEEMA’S MANTU
AFGHAN BEEF DUMPLINGS Serves 6-8 These steamed dumplings are often served with a garlicky yogurt sauce, but chef Naseema Kashefi, of the L.A.-based New Arrivals Supper Club, adds a swirl of tomato sauce to the mantu for a colorful, flavorful counterpoint. Source: EatingWell Magazine, January/February 2020
INGREDIENTS 2 Tsp extra-virgin olive oil, divided ½ medium onion, finely chopped 8 oz lean ground beef 4 tsp grated garlic, divided 1 tsp ground coriander ½ tsp ground turmeric ¼ tsp ground pepper ¼ tsp kosher salt, divided 20 wonton wrappers ½ cup no-salt-added tomato sauce ½ cup labneh or whole-milk plain Greek yogurt 1 tbsp chopped fresh mint 1 tsp dried mint
DIRECTIONS Heat 1 teaspoon oil in a large skillet over medium heat. Add onion and cook, stirring occasionally, until soft, 2 to 3 minutes. Add beef and 2 teaspoons garlic; cook, breaking up the meat with a wooden spoon, until cooked through, about 5 minutes. Transfer to a large bowl and stir in coriander, turmeric, pepper and 1/8 teaspoon salt. Place 4 wonton wrappers on a clean cutting board. Wet the edges of each wrapper with water. Place 1 scant tablespoon filling in the middle of each. For each dumpling, grab the opposite corners of a wrapper and press together. Grab the other corners and press together, so all 4 corners meet in the middle to make a 4-pointed star. Press the edges of the wrapper together to seal. (Optional: Take 2 points of the star that are next to each other and press them together, using more water if needed. Repeat on the other side.) Place the finished dumplings on a baking sheet and cover with a damp towel. Repeat with the remaining wrappers and filling. Add 1 inch of water and a steamer basket to a large pot; coat the basket with cooking spray. Arrange the dumplings in the basket without touching and cover. Bring to a boil over high heat. Reduce heat to medium-low and steam for 15 minutes. Meanwhile, heat the remaining 1 teaspoon oil in a small saucepan over medium-low heat. Add 1 teaspoon garlic and cook, stirring, for 30 seconds. Add tomato sauce and a pinch of salt; bring to a simmer and cook for 5 minutes. Remove from heat and cover to keep warm. Combine labneh (or yogurt) with the remaining 1 teaspoon garlic and pinch of salt in a small bowl. Spread the sauce on a serving platter and top with a swirl of the tomato sauce. Arrange the dumplings on the sauces and top with fresh and dried mint. 55
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