Description

Records of Mantu and Ashak date back at least to the Turkic and Mongol horsemen of Central Asia, who are said to have carried frozen mantu with them during cold winter journeys. They would boil them in pots over campfires for a tasty and warming meal, topping it off with tomato sauce and chaka (thick creamy strained yogurt), giving this dish its unique taste. Today, mantu is extremely popular throughout Afghanistan, served as a high-class treat and especially when made for guests.