In Uzbeks, as usual, a woman should be a good housewife - feed, respect, even if there is no desire and strength.
In Uzbekistan, all women are different. Someone dyes in blondes and wears short skirts, does not marry and makes a career, and someone gives birth to children and stays at home. This is a fact, because the younger generation began to forget the traditions of their ancestors, and today they are sailing along the flow of the west.
I in no way condemn anyone, but I tell what I know. For example, my cousin married a native Uzbek woman. She sits at home, has given birth to three children, but does not go to work. With three children she has enough trouble, but she does not cook everything that my brother would like to eat.
My aunt loves her daughter-in-law and seeing that she does not know how to work with the test at all, she stands by her side and helps. She knows how to cook real Uzbek manti to eat from the heart.
1. The first secret is to replace the dough correctly.
An Uzbek woman told the secret of the universal dough from which everything is prepared (manti, khanum, samsa, chebureks)
The dough should be tough, but elastic and soft at the same time. Then, when rolling, it will not tear, but will be pliable and stretch well.
2. The second secret is to skillfully roll out the dough.
Method number 1
A very thin dough 1-2 mm thick is made on manti. To achieve this result, take a thin long rolling pin.
Then the dough is wound on a rolling pin, like wallpaper in a roll, and rolled.
The dough is rolled out until it becomes thin.
Then take out the rolling pin, fold the dough sheet in even layers,
pull the edges and cut into equal parts.
Then they take each part and unfold it, you get long strips of dough, which are stacked on top of each other.
The layers are cut again with a knife into equal parts. As a result, they get even squares on which the filling is spread.
Method number 2
Most often they resort to this simple and quick method. Roll out a thin long sausage from the dough and divide into equal parts.
A cake is formed from each part.
Then they take a short thick rolling pin and roll it over the cake, as if drawing a circle.
As a result, the cake becomes thin and ready for filling.
3. The third secret is to mold the mantle so that it does not fall apart during cooking.
Method number 1
Manty molds like this. The filling is laid out on the blank. If the shape is square, then take the opposite two edges of the dough and squeeze in the center. The other two edges are pressed against these two edges.
There should be four edges, which are fastened again. Two parallel edges are fastened so that two boats are obtained.
Method number 2
If the workpiece is round, then the edges of the dough are collected in an accordion, which is then pulled to the top and twisted.
But these are not the only ways to sculpt manta rays, there are others. This requires skillful hands (dough loves hands). Hands must be sharpened (either they are there or not). It's like playing the piano, whether you can play it or not.
Therefore, making real Uzbek manti is a difficult task. The main thing is not to be lazy, and then everyone will eat from the heart.
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