My aunt is Uzbek not by birth, but by the will of fate. Over the years, a foreign country has become dear and beloved for her, and traditions have become painfully their own, have become entrenched in memory and put down strong roots.
For many years, my aunt led her life in Uzbekistan and supported her home. She was taught by her mother-in-law, she spied on something from her husband's sisters, learned something from hospitable neighbors.
As a result, my aunt gained experience and became a professional in the kitchen. She cooks deliciously, with love and puts her soul into every dish.
My aunt says that it’s not difficult to cook Uzbek manti, khanum (lazy manti), samsa, everyone’s familiar pasties. The main thing is to learn how to work with the test.
The secret of the universal Uzbek dough (perfect dough).
Ingredients:
- flour-400-500 gr.
- water-200-250 gr.
- salt-0.5-1 tsp
- butter-100 gr.
1. The presence of eggs is not essential in the test.
Eggs are not added to such a dough, because there is already meat in the filling, and there is no need for excess.
In addition, eggs only add yellowishness to the dough. If you add an egg, the dough, and the taste of the dish, will not improve. But the dough turns out to be ideal thanks to the correct combination of flour and water, as well as kneading and rolling.
2. It is important to combine the ingredients correctly.
You should add water to the flour, and not vice versa, little by little and gradually, until all the flour has absorbed the water.
It is better to dilute the salt in water in advance, and then add it to the sifted flour. The water should be warm, not hot, so that the flour swells faster and sticks together better.
Yes, you have to make a little effort to replace such a dough, but it's worth it.
3. It is important to replace the dough correctly.
You need to knead the dough until all the water is absorbed into the flour and until it becomes soft in your hands.
To make it easier to press with your hands, press with your fists and stretch the dough on the table, you should moisten it with water from time to time, fold it and stretch it again.
Be sure to give time to cool (rest) the dough. To do this, we collect it in a lump, cover (or wrap it in film) and leave it for an hour.
4. The dough must be soaked in oil.
The finished dough must be rolled out and greased with melted butter. The butter will make the dry dough soft and tender.
5. This is the ideal way to prepare dough and it is classic.
The dough turns out to be elastic, plastic, does not tear and adheres well when sculpting.
Such a dough is universal - Uzbek manti (khanum), and samsa, and pasties are prepared from it.
Manty and khanum are thin, white, and so transparent that you can see the filling. And samsa and pasties are soft and tender.
Bon Appetit!
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