Uzbek manti: recipe

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Uzbek manti is a classic traditional Uzbek steamed dish. The cooking technology allows you to save all the valuable substances of the food components, making the dish easily digestible, despite the rather high calorie content.

Varieties of dish

Uzbek manty, contrary to popular belief, there are many different types. In the ordinary sense, not knowing the nuances of someone else's cuisine, we think that this dish is prepared only with minced meat. In fact, this is not so. Manty is also made with meat and radish, pumpkin, bacon and sugar, potatoes and many other products.

By the way, manti is a traditional national dish of many peoples of Asia. It is also considered native in Turkey, Korea, Mongolia.

As a rule, manty is prepared from small minced meat with onions in a thin dough. The cooking itself takes place in a mantyshnitsa or pressure cooker. You cannot do without such a device, since the dish is processed exclusively with steam.

Pumpkin, fat tail fat are added to minced meat in different recipes. Sometimes manti are fried, but only after steaming.

Preparing dough

How to make Uzbek manti? The recipe with photos will help you understand the issue.

The first thing to do is to choose good meat for the dish. A leg of lamb is ideal (or a leg of lamb, it is less greasy). Next, you need to separate the meat from the bone, cut it into thin strips, and then chop into small pieces. The smaller the stuffing, the better. We will not grind it in a meat grinder, as we usually do when preparing our dumplings.

Then take the onion, peel and finely chop. The ratio of meat and onions should be 1:1. Next, s alt and pepper our filling well. Mix the minced meat thoroughly with your hands and let it stand. In the meantime, let's prepare the dough ourselves.

Knead it as follows. Let's dissolve a teaspoon of s alt in a glass of warm water, and then add half a kilogram of flour. Pour in a tablespoon of vegetable oil and two eggs. And now we will begin to mix it all, adding flour. The dough will turn out cool, elastic and at the same time will not stick to your hands. Let's just say that it takes a lot of work. The dough must be kneaded for at least fifteen to twenty minutes (periodically add flour). First, it should be kneaded in a bowl. As soon as it acquires a homogeneous consistency, you can put it on a board sprinkled with flour and continue kneading.

Finishing the process, you should throw the dough on the table ten times, after which we cover it with dishes and leave it. It should lie down for at least half an hour, after which it must bewill knead again. Only after that you can start sculpting.

How to sculpt manti?

The dough must be separated into small pieces, then rolled into sausages and cut into small circles no more than 2.5 centimeters thick. Each slice is dipped in flour and rolled into a thin circle with a rolling pin. In each such pancake, put one and a half tablespoons of minced meat. The amount of filling depends on the size of the mug. Minced meat should not be small, but you should not overdo it, otherwise the dough will simply disperse.

It should be noted that Uzbek manti is molded in different ways. Although this is not so important, since the modeling option does not affect the taste in any way. Before placing ready-made manti in the manti dish, they should be dipped in vegetable oil so that they do not stick to the bottom of the dish during cooking.

It is better to boil water in advance, and put manti already on a heated boiling dish. Cooking will take about half an hour. If all the manti did not fit at once, then the rest should be sent to the refrigerator or even to the freezer.

The finished dish should be carefully removed from the mantyshnitsa so that the dough does not tear and fat does not leak out. That, in fact, is all, the Uzbek manti are ready. The recipe for this dish is not very complicated. In part, it resembles our dumplings.

Manti cooked in broth

How to cook Uzbek manti, we figured it out, now let's look at a few other recipes. We have already mentioned that sometimes you can cook such a dish not only onsteam, but also cook. Uzbek manty boiled in broth is also very tasty.

Ingredients for dough:

1. Flour - ½ kg.
2. Milk - ½ cup.
3. One egg.
4. S alt.

Ingredients for filling:

1. Meat - 1 kg.
2. Onion - ½ kg.
3. Fat tail fat (it can be replaced with regular fat) - 160g
4. Pepper, s alt.
5. A glass of sour milk for dressing.
6. Bunch of cilantro.

To cook, beat the egg with milk into a foamy liquid, dissolve the s alt. On this basis, knead the dough. Then roll it into small circles. We sculpt manti in any way. Minced meat can also be cooked the way you like. You don't have to follow traditional recipes. When the manti are stuck, they need to be boiled in meat broth. The principle is the same as when making dumplings. As soon as the manti floats to the surface, boil them for another five minutes, then take them out and arrange them in deep bowls, fill them with broth and sour milk with herbs.

Manti with sugar and tail fat

Uzbek manti, the recipe for which we want to offer you, may seem rather strange to you. But in fact, it turns out to be a very tasty dish, it's just a little unusual for us.

Ingredients:

1. Flour - 1/2 kg.
2. S alt.
3. Yeast - 35g
4. Water - ½ cup.
5. Fat tail fat – ½kg.
6. Sugar - 160g
7. Sour milk - 320g

Yeast must be dissolved in water and, adding s alt, knead the dough. Cover it with a towel and put in a warm place. Next, roll out the finished dough into separate cakes, stuff them with a mixture of chopped fat tail fat and sugar. Such Uzbek manti are steamed for about forty-five minutes. Ready-made, they are served with broth and sour milk. Even in the photo, Uzbek manti looks very appetizing.

Manti with pumpkin

What else do you think you can cook Uzbek manti with? The recipe with a photo in our article will probably surprise you a little. The fact is that in traditional Uzbek cuisine, manti is cooked even with pumpkin. Just out of ignorance, we have formed a stereotype that this dish is exclusively meat, but this is not so.

The dough in this recipe is prepared as always. But the filling will be unusual.

Ingredients for minced meat:

1. Kilogram of peeled pumpkin.
2. Onion - 5 heads.
3. Ground pepper.
4. S alt.
5. Lamb fat – 120g

The filling is prepared as follows. A good ripe pumpkin is selected, peeled and seeds removed, and then grated or cut into small cubes. Chopped onion, lard, pepper, s alt are added to it. All stuffing mixes well. If your pumpkin is not very sweet, you can add a spoonful of sugar.

Manty with pumpkin is also steamed. When serving, you can sprinkle them with sour cream.

Fried manti

Let's talk about how to make fried Uzbek manti. Cooking them, in general, will not differ in anything, except for the method of bringing them to readiness. Finished products must first be lightly deep-fried so that a golden crust appears. This is done so that the dough itself becomes crispy, but the minced meat remains raw. For this reason, manti still needs to be cooked. In the mantyshnitsa, they will cook for another forty minutes. You can fry manti with any filling.

Manti with marinated meat

Uzbek manti are very tasty (recipe with photo is given in the article) with marinated meat. The bottom line is that for the filling, you should take not the usual mutton pulp, but marinated. Such a slight nuance greatly changes the taste of the dish. Such manti will certainly be appreciated by lovers of marinated meat.

Sheep meat should be cut into pieces, as for barbecue. Then put it together with fat tail fat in an enamel bowl. You should also add onion, spices, s alt and grape vinegar ground in a meat grinder. All ingredients are thoroughly mixed and sent to the refrigerator for three hours. During this time, the meat will have time to marinate.

Further, manti are stuffed with this stuffing and boiled in a manti dish. They are served with broth and sour milk.

Manti with potatoes

Potatoes need to be peeled and cut into cubes or strips. To it you need to add lamb fat (can be replaced with cracklings), ground pepper, s alt and ghee. Next, the manti are preparedbased on this stuffing.

Cooking nuances

Manty is traditionally made from unleavened dough. It must be very thin. However, sometimes options are prepared with yeast dough. In principle, you can start manti with anything, adding a variety of spices. For the filling, you can use meat, vegetables, cottage cheese, or you can even combine these ingredients. But the way of cooking remains unchanged. Manti are steamed. In Asia, such special dishes are called kaskan. Well, for cooking we can use a modern invention called a pressure cooker. In fact, this is a multi-level pan in which there are special holes for steam. And in the lowest tank there is water, which, boiling, gives the very steam we need for cooking.

In principle, you can use a regular steamer to cook the dish. Mantas won't get any worse from this.

Stuffing for the dish

But as for the filling, as you might have noticed, the meat is not passed through a meat grinder, as we are used to, it should be finely chopped with a knife along with the fat. It is believed that manti with minced meat is much tastier. You won't believe it, but it really is.

Traditionally, the dish is prepared with meat filling. To do this, you can take lamb, pork, beef, chicken. In principle, you can mix several varieties. A prerequisite is the addition of fat tail fat to the filling. In our conditions, it can be replaced with ordinary fat. This is done to make the dish juicy.and bold.

In addition, you should definitely put onions in the filling. It gives juiciness to the dish. In Asia, it is customary to add vegetable pieces and potatoes to any minced meat. These additional ingredients absorb excess juice, preventing the dough from tearing.

The ideal ingredient is pumpkin, which gives the meat a very peculiar flavor.

Manti can have completely different shapes: square, triangular, round.

Besides, like any Uzbek dish, manti is cooked with spices. In addition to the usual red and black pepper, cumin, garlic, and cumin are also added. And on top of the finished dish is sprinkled with cilantro, dill, parsley. Sour milk is certainly used as a sauce in all recipes.