#kukpad4 Happy birthday to the favorite culinary site of its creators and all lovers of delicious and beautiful food!
Ingredients: minced meat, small onion 70g, small potato 70g, pumpkins, 0.5 tsp of ground black pepper, zira, dried savory herbs, zira, rosemary, dill, dried savory herbs, 1 tsp each of salt and dried garlic, For gravy, dill, vegetable oil, One small onion (about 70 gr each), carrots and Bulgarian peppers, potatoes, tsp of salt with a slide, carrots, tbsp of tomato or homemade ketchup, fresh tomato (or pickled tomatoes), water, For the dough, water, egg, tsp with a slide salt, flour
Cooking method:
From the ingredients for the dough, I knead tight and elastic and send it to a bag to rest. I add salt, spices, herbs to the minced meat, rub the pumpkin, potatoes and onions on a coarse grater, mix, cover and leave.
In a deep large frying pan with a lid or a cauldron, I pour vegetable oil, heat it and send the onion cut into half rings, then carrots, bell peppers. Carcass on medium fire. With a curly knife, like carrots, I cut peeled potatoes and pumpkin.
I add chopped tomatoes and ketchup to vegetables, spread potatoes and pumpkin, salt and pour water. Cover with a lid until it boils, then lower the heat to low. In the meantime, I roll out the dough very thinly, I get a circle with a diameter of 40 cm. I cut off the edges with a curly knife to make a rectangle. I cut the rectangle into strips 6 cm wide -5 strips
In the middle, along the entire length of the strip, I spread the prepared stuffing with minced meat, fold it in half along the entire length and roll it into a roll.
It turns out here is such a rosette from dough with minced meat inside. So it turns out I have five groves-manti. From the scraps of dough I roll out and cut out two more strips, from which three more manty roses are obtained. I spread it under the lid in a cauldron on a vegetable pillow with boiled broth-sauce. If I don’t roll out the dough thinly enough, there is a little minced meat left, I roll it into balls and shift the rose manti.
Under a closed lid on a very slow fire, I cook this dish for 30-40 minutes, until the potatoes are ready. I serve in portions - on a vegetable pillow of manti-rosettes. Fragrant, tasty, hearty dish. Try it, you will like it!