Manty in Uzbek

This is a gastronomic tour of Central Asia without leaving home! Real Uzbek mantas are prepared using only lamb or beef meat, and fat is necessarily added. The ingredients are not passed through a meat grinder in any case, they are finely chopped with a knife, which gives the filling juiciness and friability.

Nick

Recipe author

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Composition / ingredients

servings:

For the dough:

Flour

2.5

Water

180

Chicken eggs

Salt

0.5

For filling:

Mutton

400

Chicken fat

Onion

Zira

0.5

Ground black pepper

to taste

Salt

to taste

For submission:

Onion

Vinegar

Ground red pepper

to taste

Sauce, pasta

300

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 26 % 9 g

Fats 20 % 7 g

Carbohydrates 54 % 19 g

171 kcal

GI: 16 / 0 / 84

Step-by-step cooking

Cooking time: 3 h

Step 1:
How to make manta rays in Uzbek? In a deep container, beat the chicken egg, add salt and beat lightly. Pour water into the same place, beat lightly again and begin to introduce 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. Put the dough back into the bowl, cover with a towel and, while the filling is being prepared, let it rest.
Step 2:
Make the meat filling. Chop the lamb meat finely with a sharp knife. Chicken fat, having previously been sent to 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 gives its juice.
Step 4:
Take 1/3 of the "rested" dough, roll it into a rectangular layer and cut the dough into squares approximately 10* 10 cm in size.
Step 5:
In the center of each square, put the lamb stuffing with chicken fat and form manta rays of your favorite shape.
Step 6:
Dip each mantle with the bottom in vegetable oil and put it on the grill of the mantovarki. Put the mantovark on the fire and cook Uzbek mantas on medium heat for 45 minutes.
Step 7:
At this time, prepare the pickled onion. Cut the onion into feathers, put it in a small bowl, pour in the vinegar and mix with your hands.
Step 8:
Put ready-made hot mantas on a dish, put pickled onions on top, sprinkle with red pepper and serve with sour cream.

Uzbek manta rays are steamed in a manticaskon or mantyshnitsa. There are quite a large number of filling options: with meat, pumpkin, potatoes. In general, for every taste!
Manti turned out very tasty, but I prefer more unleavened dough, without the addition of chicken egg, consisting only of water, flour and salt.
It should be noted that flour may need much more than indicated in the ingredients. Don't be afraid, add more flour. The dough should be elastic and not stick to your hands.

Be prepared for the fact that flour may need more or less than indicated in the recipe. Focus not on the amount of flour, but on the desired consistency of the dough. To avoid mistakes, read about flour and its properties!

Vinegar in recipes, unless otherwise specified by the author, is added by default at a concentration of 9%.

So that the mucous membrane of the eyes is not irritated when slicing onions, rinse the onion and knife with cold water. The cutting board will not absorb the unpleasant onion smell if you rub it with a piece of lemon before slicing.