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Manpar

Shake up your menu with an unusually tasty dish! Manpar is an intriguing dish made of homemade noodles, meat stewed with vegetables, and shredded egg crêpes. Unusual, delicious, and filling. You can use absolutely any meat — it doesn't have to be lamb.

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Recipe author
Manpar
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 30 % 6 g
Fats 25 % 5 g
Carbohydrates 45 % 9 g
102 kcal
GI: 44 / 0 / 56
    1. Wash the meat, cut it into small cubes, and brown it in a cauldron until golden. If the meat isn't fatty enough, add vegetable oil and fry the lamb in it. Then add the tomato paste, salt, and spices — basil, cumin, thyme, and black pepper — pour in the wine vinegar, stir, add the water, and cook over low heat until the meat is fully tender, about an hour and a half to two hours.
    1. Peel the onion and cut it into a small dice. Core and seed the bell pepper, wash it, and cut it into cubes. Chop the chili with a knife, seeds and all (seed it if you prefer a milder flavor). Add the prepared vegetables to the meat in the cauldron and stew for 15 minutes. Peel, wash, and cube the potatoes, then add them after the onion and pepper and stew, covered, for 20 minutes.
    1. Meanwhile, sift the flour into a bowl and add a pinch of salt. In a separate bowl, beat an egg with water using a whisk. Pour the egg mixture into the flour, knead a firm, elastic dough, and roll it out thinly, about 2 mm thick. Dust the sheet with flour, roll it up, and cut it into pieces to get even noodles. Boil the noodles in lightly salted boiling water for 1-2 minutes, then lift them out with a slotted spoon into a bowl and toss with vegetable oil.
    1. Make the egg noodles: crack the eggs into a bowl, add salt and finely chopped cilantro, and whisk. Fry two thin egg crêpes one at a time in a skillet, roll them up, and slice them just like the dough.
  • To serve manpar: put a portion of homemade noodles in a deep bowl, then a portion of meat with vegetables, and top the meat with the egg noodles. The hearty dish is ready — enjoy!

Caloric content of the products possible in the composition of the dish

  • Mature potatoes - 80  kcal/100g
  • Baked potatoes - 70  kcal/100g
  • Mashed potatoes - 380  kcal/100g
  • Boiled potatoes - 82  kcal/100g
  • Potatoes in their skins - 74  kcal/100g
  • Fried potatoes - 192  kcal/100g
  • Lean lamb - 169  kcal/100g
  • Fatty lamb - 225  kcal/100g
  • Lamb brisket - 533  kcal/100g
  • Lamb leg - 232  kcal/100g
  • Bone-in lamb chop - 380  kcal/100g
  • Lamb shoulder - 284  kcal/100g
  • Lamb loin - 459  kcal/100g
  • Chicken egg - 157  kcal/100g
  • Egg white - 45  kcal/100g
  • Egg powder - 542  kcal/100g
  • Egg yolk - 352  kcal/100g
  • Ostrich egg - 118  kcal/100g
  • Sweet pepper - 27  kcal/100g
  • Fresh basil - 27  kcal/100g
  • Dried basil - 251  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Thyme - 101  kcal/100g
  • Dried thyme - 276  kcal/100g
  • Thyme - 276  kcal/100g
  • Whole durum wheat flour fortified - 333  kcal/100g
  • Whole durum wheat flour universal - 364  kcal/100g
  • Flour krupchatka - 348  kcal/100g
  • Flour - 325  kcal/100g
  • Cumin - 112  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Tomato paste - 28  kcal/100g
  • Hot chili pepper - 40  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Cilantro - 25  kcal/100g
  • Chicken egg - 80  kcal/100g
  • Red wine vinegar - 19  kcal/100g

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