• 1 Package Square Wonton Wrappers

For the Filling:

  • - 1 lb ground beef
  • - 1 large onion, finely minced
  • - 3 garlic cloves, minced
  • - 2 tsp Spice Tree Organics Damascus Kofta Blend
  • - 1 tsp Spice Tree Organics Istanbuli Kofta Blend
  • - 2 Tbsp olive oil

For the Tomato Sauce:

  • - 1/2 cup yellow split peas
  • - 1 medium onion, chopped finely
  • - 1 garlic clove, minced
  • - 1 14 oz can Tomato Sauce
  • - 1/2 cup water
  • 2 tbsp olive oil

For the Yogurt Sauce:

  • - 1.5 cup full-fat yogurt
  • - 2 tsp grated garlic
  • - 2 tsp dried mint


In a skillet, saute the onions in the olive oil until softened- about 5 minutes. Add in the minced garlic and cook for two minutes. Add in the ground beef, the Spice Tree Organics Damascus Kofta and Istanbuli Kofta blends, salt and pepper to taste. Cook and brown for 5-8 minutes, until the meat is broken up and cooked through.

In a small sauce pan, add the yellow split peas and cover them with water. Bring to a boil and simmer on low-medium heat until they are cooked through. 

In a second skillet, heat the olive oil and add the chopped onion. Cook for 5 minutes, or until softened. Add in the minced garlic and cook for an additional two minutes. Add in the tomato sauce, water, and the yellow split peas. Mix to distribute everything evenly, season with salt and pepper, and cook on medium heat, stirring occasionally, for 20 minutes, or until the sauce is slightly thickened.

To assemble the Mantu, have a bowl of water ready at the table, along with your wonton wrappers and your meat filling. Take one square wrapper and moisten the perimeter with water. Add a teaspoon of filling to the center. Fold into your preferred dumpling shape. Here, I brought the bottom of the wrapper up to the top and pinched the sides as if making a boat shape. The center filling of meat was left visible, then I brought one side of the wrapper over to the other as though folding it in half, and pinched it shut.

Place the mantu onto a greased steamer. When the steamer is full, set it over a pot of boiling water, and cover it. Cook the mantu for 20 minutes.

To assemble the dish, remove the cooled mantu from the steamer one by one, and arrange them on a platter. Drizzle the tomato sauce over them, followed by the yogurt sauce. Sprinkle extra dried mint over, if desired. Enjoy!