For more than two millennia, Afghanistan has been a place where important trade routes between India, China, the Middle East and Europe have converged. Marco Polo crossed the country en route to China; Arab travellers and the British passed through on their way to India. A rich culture took hold at this crossroads, and with it a varied cuisine influenced by that of Persia, India and Mongolia, but with style all its own.

Throughout Central Asia, delicious dumplings of all kinds are a staple of the local cuisine. Mantoo (or Mantu) is a popular traditional Afghan dish consisting of steamed dumplings filled with spiced ground meat and onions, or called Ashak when filled with a vegetarian leek filling. In Afghanistan they are served alongside split yellow lentils and a rich tomato gravy, then topped with fresh yoghurt and mint sauce.

Join Frishta Ghafoori (along with her aunt Samia, her family’s resident dumpling expert) as they show you the traditional way to make mantoo and ashak from scratch. You will learn the whole process, from making and rolling the dough, preparing the fillings and sauces. You’ll get to enjoy some delicious samples and take extras home to share along with all the recipes and your newly-honed dumpling making skills!

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Frishta Ghafoori, is from Afghanistan; she is a full-time nursing student and a proud mother of an 11-year-old son.

“Cooking is my passion—I love being in the kitchen, creating delicious meals, and enjoying good food. I also have a deep interest in learning about different cultures because I believe that food connects people in a special way. Through cooking and sharing meals, I find joy in exploring traditions from around the world.”

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Every week, The Depanneur invites TO’s best culinary talents to lead fun, hands-on cooking classes & workshops.

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