Manti in Uzbek

Name: Manti in Uzbek
Total time: 3 h
Yield: 4
Ingredients: 2.5 cup Wheat flour; 180 ml Water; 1 Chicken eggs; 0.5 teaspoon Salt; 400 g Mutton; 40 g Fat tail fat; 3 Onion; 0.5 teaspoon Zira; to taste Ground black pepper; to taste Salt; 1 Onion; 2 teaspoon Vinegar; to taste Ground red pepper; 300 g Sauce, pasta

This is a gastronomic tour of Central Asia without leaving your home! Real Uzbek manti is prepared using only lamb or beef, and fat tail fat is always added. In no case are the ingredients put through a meat grinder; they are finely chopped with a knife, which makes the filling juicy and crumbly.

98

44973

Abigail Lopez

Author of the recipe

Calories

608Kcal

Protein

30gram

Fat

23gram

Carbs

63gram

*Nutritional value of 1 serving

Ingredients

Servings: 4

2.5cup

180ml

1

0.5teaspoon

400g

40g

3

0.5teaspoon

to taste

to taste

1

2teaspoon

to taste

300g

Step-by-step preparation

Cooking time: 3 hr

STEP 1
How to make manti in Uzbek? Beat a chicken egg into a deep container, add salt and beat lightly. Pour water in there, beat lightly again and begin adding flour, sifting through a sieve. Transfer the dough to the table and knead it by hand for 5-7 minutes. If there is not enough flour, add in small portions, the dough should not stick to the table. Place the dough back into the bowl, cover with a towel and let it rest while you prepare the filling.
STEP 2
Make the meat filling. Finely chop the lamb meat with a sharp knife. The fat tail fat, after placing it in the freezer for 15 minutes, also finely chop.
STEP 3
Add finely chopped onion and spices to the chopped ingredients: cumin, ground black pepper and salt. Knead the filling with your hands so that the onion releases its juice.
STEP 4
Take 1/3 of the “rested” dough, roll it into a rectangular shape and cut the dough into squares approximately 10*10 cm in size.
STEP 5
Place the lamb filling with fat tail fat in the center of each square and form the manti into your favorite shape.
STEP 6
Dip each manti upside down in vegetable oil and place on the grill of the manto cooker. Place the manti cooker on the fire and cook the Uzbek manti over medium heat for 45 minutes.
STEP 7
At this time, prepare the pickled onions. Cut the onion into feathers, place it in a small bowl, pour in the vinegar and mix with your hands.
STEP 8
Place the finished hot manti on a dish, place pickled onions on top, sprinkle with red pepper and serve with sour cream.

Comments on the recipe

AlexA-

16.09.2023

4.8

I have never been able to make manta rays. If you have the same problem, watch this video recipe.

TaTa

16.09.2023

4.7

Very tasty, juicy and filling manti in Uzbek style. The dish is labor-intensive, so I chopped the minced meat in the evening, and in the morning I kneaded the dough and prepared the manti. I cooked it in a mantyshnitsa and froze some of it. My men always wait for me to cook manti, they love them very much. Thank you very much for the recipe!