Spied on how real correct manti is prepared in Uzbekistan. It turned out to be very simple and delicious (step by step photo recipe)

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I came to visit and received a free, but very useful master class. So now I also know how to cook real Uzbek manti from thin dough with lamb and fat tail bacon, as well as equally delicious manti with beef, pumpkin, potatoes and even nettle and sorrel.

To be honest, I always thought that manti is a rather complicated process (after all, the dough, the filling, should be cooked correctly). But it turned out that real Uzbek manti is not more complicated than Ural dumplings, although there are secrets and subtleties.

So, I share the recipe for the perfect dough and all the details of making mantas.

We will need:

  • wheat flour - 3 cups
  • water --0.3 liters
  • lamb with bone - 1 kg
  • fat tail fat - 0.3-0.4 kg
  • onions - 1 kg.
  • salt
  • vegetable oil
  • ground black pepper, cumin, coriander.

The first step is to prepare dough.

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To do this, sift flour over a cup and make a depression. Now carefully pour water into the flour. By the way, it is better to salt the water first and add to the flour not all at once, but gradually.

So, carefully start mixing water with flour in a cup, gradually adding the remaining amount of water. When the mass begins to lag behind the walls, you can put the dough on the table and continue kneading.

You need to knead the dough for a long time and thoroughly, until the mass becomes soft and pliable (10-15 minutes). Be sure to leave the dough to rest for 30-40 minutes, warm, covered with a towel or wrapped in plastic.

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To make the dough elastic and elastic, it is better to knead twice.

While the dough is on the table, you can do stuffing.

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The most correct traditional lamb filling with fat tail fat. If there is no lamb, it can be replaced with beef. If the fat tail (lamb fat) is not available, then beef fat will do.

Chop the meat, lard, finely chop the onion with a knife and squeeze, salt and add black pepper, cumin, coriander to taste and mix into a homogeneous mass.

Read the methods of rolling and sculpting mantas on my channel.

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Next, you need to roll out the dough into a thin rope and cut into cubes about 2 cm wide. Each cube must be crushed and rolled into a cake 2-3 mm thick (do not make too thin cakes, otherwise the dough may break).

We spread a small amount of filling on each cake and carefully seal the edges.

Now you can put a mantle cooker on the fire.

Many have adapted to cook manti in a double boiler or multicooker, this is also possible, but according to the classical recipe in Uzbek villages, manti is cooked in a mantis.

Mantiswomanis a special saucepan with holes at the bottom (resembles a colander), which is placed on top of a saucepan with boiling water.

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When the water boils, you can spread the manti. They need to be laid loosely and lubricated with vegetable oil so that they do not stick together later.

In a steam bath, manti with meat is boiled for 40-50 minutes. It is extremely important to cook manti over high heat, then the meat will not be damp!

Put the finished manti on a plate and grease with vegetable oil.

Manti is most delicious, of course, with a spicy fried sauce with onions and tomatoes!

Also, manti are delicious with sour milk or sour cream.

Bon appetit and delicious mantas!

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