Mantas in Uzbek are a meat dish with Chinese roots, for more than a hundred years it has been popular not only among the inhabitants of East Asia, but also among Europeans. The finest dough with a variety of minced meat from meat to pumpkin does not leave indifferent at least once tasted, and makes you repeatedly return soul in hospitable cooking.
Uzbek Manti - recipe
The real Uzbek manti are sliced lamb, onion and dumba - fatty fat. These components determine the taste, and the quality depends on the properly kneaded and rolled up dough, without which the creation can not exist. The finest "patties" are languishing in a couple in a mantissa - a national dish, invented for their cooking.
Ingredients:
- pulp of lamb - 1,2 kg;
- fat - 200 g;
- onion - 1, 2 kg;
- black ground pepper - 1 teaspoon;
- salt - 2 teaspoons;
- flour - 500 g;
- egg - 2 pieces;
- water 240 ml;
- vegetable oil - 80 ml.
Preparation
- Cut the meat into small pieces.
- Onions and fat chop, combine with the lamb, season.
- In warm water, dissolve the salt, combine with flour, eggs and stir for about half an hour. Let it brew.
- Form sausages, cut them into segments, each roll into a circle and stuff it.
- Blind manties, connecting all the corners, dip in butter and simmer for a couple of 40 minutes in a special bowl.
- Mantas in Uzbek style, serve on a flat dish with sour cream.
The recipe for the test for Uzbek manti
Dough for mantas in Uzbek, the preparation of which is a capricious process requiring careful treatment. The fresh mass, mixed with warm water with salt, eggs and flour, constitutes an unchanging foundation and plays a major role in the creation of the dish. A long process of obtaining a thin layer is not for everyone, and therefore in Asia, the whole family is included in the cooking.
Ingredients:
- flour - 900 g;
- egg - 2 pieces;
- water 400 ml;
- salt - 2 teaspoons.
Preparation
- In a deep container pour warm water, pour in salt and beat the eggs.
- Stir the mixture in a circular motion.
- Pour 80% flour into the flour, add the remaining 20%.
- Stir for half an hour, cover and allow time for "rest".
- Cut the dough into two pieces, roll it into balls and send it to heat for 15 minutes.
- Spread the balls and sprinkle with flour, roll them into 2 mm thick strata.
- Thin dough for manti in Uzbek style, cut into equal squares and lay out the filling.
Recipe manti with meat in Uzbek
Uzbek manti - a space for the irrepressible imagination of the cook: because the dough remains unchanged, but the composition of the filling can vary according to taste preferences and family affluence. Aboriginal ram's stuffing can be substituted for beef, pork or meat assortment. Whichever it was - languishing in the cascade will ensure juiciness.
Ingredients:
- lamb and beef for 500 g;
- onion - 500 g;
- zira - 1 teaspoon;
- black ground pepper - 1 teaspoon;
- butter - 100 g;
- flour -500 g;
- egg - 1 piece;
- salt -1 tsp;
- water 250 ml.
Preparation
- Cut the meat into pieces, combine with chopped onions, butter cubes, season with spices and stir.
- Connect the last four of the components of the list, knead and send for half an hour rest.
- Double, roll into a thin layer, cut into squares and, having laid out the stuffing, fasten the crosswise.
- Cook manti in Uzbek in a cascade for a couple of about 40 minutes.
Manty with lamb - recipe
Manty from lamb is the most favorite and widely used variant of cooking. The main feature - finely chopped stuffing from the pulp with the addition of fat. Spaghetti seasonings in the form of chopped onions and a pinch of pepper add spiciness and sharpness, and steaming keeps the useful and nutrients necessary for the body.
Ingredients:
- pulp of lamb - 700 g;
- lard - 200 g;
- onion - 700 g;
- salt - a pinch;
- black ground pepper - 1 teaspoon;
- flour - 500 g;
- egg - 1 piece;
- water 250 ml.
Preparation
- Grind the first three components. Add spices and 100 ml of liquid for juicy mass.
- Pour the remaining water into the flour, beat the egg and season and mix the mass.
- Leave it for a quarter of an hour to rest.
- Form from the mass of the bundles, cut into segments and roll them into thin joints.
- Spread the filling, fasten the edges alternately and, in the shape of an envelope, send it to the cascan.
- Call the guests and after 40 minutes treat them with manti in Uzbek.
Manty from beef
Minced meat for beef mantles finely chopped with a knife, but to speed up the process it is permissible grinding in a meat grinder, which will not affect the taste. Postal beef should be combined with pork fat and season with traditional spices. The process is like cooking dumplings , and therefore you can cope with it in an hour.
Ingredients:
- beef - 400 g;
- pork fat - 80 g;
- onion - 2 pieces;
- red ground pepper - pinch;
- flour - 400 g;
- water 250 ml;
- egg - 1 pc.
Preparation
- The first three products are scrolled in a meat grinder, season and dispatch into the cold.
- Knead the unleavened dough using liquid, flour and egg.
- Justify the received mass.
- After a quarter of an hour roll it into a layer, cut and lay out the filling.
- Fasten the ends of the segments according to the "boat" principle and send it to the mantilla for half an hour.
Manty with potatoes
It is no less popular dish of Uzbekistan, based on finely chopped raw potato mass. The food set is simple, nutritious and accessible to everyone, and the simplicity of cooking is akin to vareniki. Vegetable ingredients, steamed, quickly absorbed and converted into a light vegetarian dish.
Ingredients:
- flour - 500 g;
- water - 200 ml;
- egg - 1 piece;
- salt - 1 teaspoon;
- potatoes - 1 kg;
- onion - 700 g;
- lard - 200 g;
- zira - 1 teaspoon.
Preparation
- Before you cook Uzbek manti, take a test.
- Connect the first four components and mix them.
- Form a ball and leave for half an hour.
- Finely chop onion and potatoes, season.
- Roll the ball into the layer, cut into squares and place the potato mass with slices of fat.
- Connect the corners of the envelope, and the remaining 4 in pairs.
- Lay the mantle in Uzbek style of the bottom of the cascan and cook for about half an hour.
Manty with pumpkin - recipe
Often rich in variety, Asian cuisine is perceived as heavy and meaty. As a refutation, the pumpkin filling is used, which is equally famous. It does not require a special approach: small pieces of fruit, flavored with butter, will give the product a juicy, and a spicy curry spice will emphasize the color.
Ingredients:
- pulp pulp - 500 g;
- curry - 1 teaspoon;
- butter - 70 g;
- flour - 450 g;
- fresh parsley - a handful;
- water 250 ml.
Preparation
- Before you make manti with pumpkin, grate it and add curry.
- The last pair of elements join and mix. Leave for 30 minutes.
- Roll out the layer, cut into squares and stuff the pumpkin mass, laying the oil over it.
- Make the envelopes and cook for a couple of half an hour.
- A handful of parsley will decorate the dish.
Lazy Manty
The recipe of Uzbek manti is not only traditional small "pies", but also more accessible way of giving in the form of a roll. Such a technique does not require laborious modeling, which greatly reduces the time and does not affect the taste of the dish. It is enough to lay out the forcemeat, roll into a roll and in the finished form cut into segments. Serve with sauce.
Ingredients:
- flour - 500 g;
- egg - 1 piece;
- water - 300 ml;
- pulp of lamb - 500 g;
- potatoes - 300 g;
- onion - 2 pieces;
- fat - 100 g;
- red ground pepper - pinch;
- a clove of garlic - 3 pieces;
- tomato - 1 pc .;
- cucumber - 1 piece;
- yoghurt - 200 g.
Preparation
- From the first three products create an elastic mass.
- Chop vegetables, pulp and fat, season.
- On the rolled out layer, lay out the mixture and roll it with a roll, fixing the edges.
- Cook for a couple of 40 minutes.
- Take out and slice the segments.
- Mix yoghurt with chopped garlic and serve Uzbek sauce to manti, decorating the dish with fresh vegetables.