Make Ahead
Afghan Dumplings with Lamb Kofta and Yogurt Sauce
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73 Reviews
Michaelann
May 25, 2024
I hesitated to make this for the longest time because I thought it would be too difficult. My yearning got too much for me so I went to the kitchen & started prepping. It wasn’t too difficult at all. I’m so happy I decided to give it go! It was delicious!
nyanya
October 4, 2020
Fantastic recipe, as an Afghan I can say that this recipe is very authentic and delicious as it should be.
Darian
September 8, 2019
Wow! My whole family agrees this dish was amazing! We love dumplings, and lamb, so this recipe was checking all the boxes from the get-go. For some reason, my anticipation level was more at "interested" than "excited" and I am so glad to have been wrong. The dumplings on their own were fantastic. I was quite surprised at how flavorful such a simple filling could be. The lamb ragu was off the charts! The yogurt sauce was the perfect balance. On the whole the dish was a little spicy, and little tangy, hearty and filling. I ended up with 27 dumplings and the 3 of us had zero problem eating all of them. It really didn't take very long for this whole meal to come together either, maybe 45 minutes, so definitely weeknight-eligible. I had never tried a recipe billed as Afghan before and now I'm motivated to explore this cuisine a little more. These dumplings with lamb and yogurt will definitely be on repeat at our house.
Charlee
July 14, 2019
We (We being my husband LOL) made this recipe as written the first time and didn't enjoy the dumplings, especially for the amount of work involved. We've (both of us) made it many times since, just the lamb kofta & yogurt sauce, and served it over rice. It's not only divinely delicious, but sufficiently quick for weeknights. We use 2 lbs of lamb and more or less double everything else so we can have leftovers. Thank you so much!!
deanna1001
July 15, 2017
Loved this! But know that you will get way more than 25 dumplings. Not a problem in my house. Totally wonderful.
Tom B.
April 20, 2016
Great dish but much too salty. Cut down the salt by about 2/3rd, especially in yogurt.
procrastibaker
November 7, 2013
No wonton wrappers at my local grocery store, so I used fresh sheets of pasta, and the dumplings turned out beautifully. The kofta was a little paprika-heavy for my tastes, so I added about a teaspoon of cumin, and another .5 teaspoon of coriander, which rounded it out nicely. Loved how it tasted once it was all assembled, although bites of the dumpling on its own are quite bitter, so make sure you have a good kofta and yogurt to dumpling ratio. Next time I would probably use fresh mint, to brighten up the finished dish, or perhaps go with a 50-50 yogurt and sour cream mix, to set off the lovely, spicy taste of the lamb. The whole thing came together quite quickly, and with two people working together in the kitchen, could easily be a weeknight dinner. We both thought it was delicious, and will be adding it to the regular rotation. Thanks so much, Katie and Humaira!
Fancy A.
October 3, 2013
This was absolutely delicious!!
Made this with beef instead of lamb since it was local-- and substituted fresh sheets of lasagna noodles for the dumplings (made about 6 large raviolos. Also added chopped mint into the yogurt sauce. Will definitely be remaking this over the winter, was almost like a delicious deconstructed lasagna without all the work!
Made this with beef instead of lamb since it was local-- and substituted fresh sheets of lasagna noodles for the dumplings (made about 6 large raviolos. Also added chopped mint into the yogurt sauce. Will definitely be remaking this over the winter, was almost like a delicious deconstructed lasagna without all the work!
hghilzai
February 2, 2013
You can definitely make the meat sauce and the yogurt at least one or two days ahead of the time. As for the dumplings, you may stuff them and freeze or refrigerate until you are ready to boil. I suggest if you are making the dumplings more than one day ahead of time that you freeze it. I hope this helps. - Humaira (www.afghancooking.net)
hchambers86
January 24, 2013
Are there components of this that can be made ahead? I'd like to make it for a surprise birthday dinner but want to make sure that I have the timing right!
Thanks!
Thanks!
PaulaE
January 12, 2013
I have made this dish at least 10 times now, and every single friend I've served it to has asked for the recipe. It's a real stand-out and a permanent part of my go-to repertoire. Thank you, Katie and Humaira. I've started visiting your wonderful blog for more Afghan ideas.
hghilzai
January 12, 2013
I want to thank all the fabulous Food52 cooks for trying our recipe and your wonderful comments - Humaira (www.afghancooking.net)
za'atar
January 12, 2013
I've made this recipe 5 times since discovering it a month ago. So delicious! As easy as spaghetti with meat sauce, but with a new flavor profile that spices things up. Yum.
Nazmul H.
December 9, 2012
The actual name of this Afghan dish is Mantu ( most commonly made with minced beef). The vegetable (leek) dumplings are called Aushak.
hghilzai
January 12, 2013
You are right, Mantu usually has minced beef inside the dumpling and a yogurt sauce as a topping. The dish featured in this book has sautéed leeks with minced beef sauce & yogurt. Aushak is the correct name as noted in the book. I submitted this recipe from my blog www.afghancooking.net.
PaulaE
May 16, 2012
This is a new family favorite. The only variation I've used, and it's amazing, is to substitute fresh mint for dried. I mince up a big handful of the fragrant herb and mix it into the yogurt with the garlic. This adds to the fresh, bold taste of the dish.
AllisonGG
September 12, 2011
Just made these this weekend, and they were amazing! My 1-year old was thrilled with the dumplings, while my husband liked the lamb the best. Thanks for a great recipe.
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